Spelt

It actually tastes like something!

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

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.

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.

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.

Non-AP flours lend their own flavor to baked goods. Here's how one pastry chef uses them for delicious results.

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.

Spelt flour has less gluten than all-purpose, which gives these cookies a light texture.

Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.

Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

Freekeh has a smoky flavor that gets more depth when the grains are toasted; you can use wheat berries, spelt, brown rice, or farro instead.

From barley to farro to brown rice, we love these creative ways to cook whole grains.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.

This toasted spelt soup with escarole and white beans was inspired by the classic Italian pasta and bean stew. Unlike macaroni, the grains stay nice and chewy, even when reheated days later.