A week's worth of picadillo for dinner sounds like a plan to us
And you probably already have the ingredients in your pantry
Is granola the new crouton (or breadcrumb or...)?
Like banana bread, but with more texture and flavor
Your grains will be snug as a rug in there. And that's not all.
Yes, even the quinoa—kind of
You can thank the Middle Ages
A time-saving trick for nearly instant comfort
Turn couscous into baked pasta and savory porridge
And 3 other savory granola variations to try
Bake 'em or fry 'em—they're happy either way
Find out where those back-of-bag techniques come from (& whether they work)
Fall food doesn't have to be a sleepy mash!
Scramble like a champ
Heartier than a cookie, tastier than a granola bar
Unplug your electric rice cooker, toss the takeout rice containers!
It's no ho-hum grain salad, that's for sure
A bright rice salad for dinner (and tomorrow's lunch)
No toast in sight.
And the ingredients are probably already in your pantry
Your gateway to kimchi
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Name your first collection or try one of these: