Farro

It’s excellent at any temperature and sturdy enough to make ahead.

We love precooked beets—and this speedy, hearty dish proves why.

All the pleasures of fried shrimp without the hassles of deep-frying? Count us in.  

Make the most of juicy summer stone fruit with this sweet-and-salty Vietnamese-inspired farro salad, studded with grilled corn and ripe plums.

This cozy vegetarian soup delivers all the savory richness of mushroom-barley without meat or beef broth thanks to a few umami-heavy pantry ingredients.

The soul of this recipe comes from the ginger and tamari marinade that gives crispy tofu a sweet and savory winter coat. 

A little bit of prep work has a big payoff—a tasty, versatile lunch just waiting for its gochujang-lime dressing.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

This delicate, brothy grain soup manages to be comforting and fortifying—but without requiring a nap afterward.

Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

This dish is a perfect choice for those blustery but bright early spring days: It's comforting from the simple-but-flavorful broth and bright from the crunchy fresh topping.

Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything, it just might.

Bring this to ALL the picnics this summer.

This easy stir-fry, combined with the trusty #putaneggonit, is irresistible.

When you want a skillet-sized pancake, burnished from whole wheat flour and studded with cooked grains, flavorful and with a hardy texture.

Follow these steps to perfectly cook any grain, from farro and millet to wild rice and quinoa.

Crispy fried eggs and salty-sweet tahini sauce make for a plant-based dinner that really satisfies—no late night snacking required.

Stirring a raw egg yolk into each bowl at the end adds silkiness, heft, and protein.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.