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. 

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.

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.

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.

Rye berries are sold with their hull intact, which means they’ll take a bit longer to cook than other grains but will reward your patience with al-dente chewy nuttiness.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

Boiling farro in apple cider—a move from New York restaurant Charlie Bird— infuses grains with character.

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.

With grains for heft, many colors of vegetables, and a little bit of tangy cheese, this vegetarian dinner has all the bases covered.