3,957 grain recipes

Moroccan-style couscous steamed over a spicy chickpea stew with carrots, zucchini, corn, and warm spices. A traditional one-pot vegetarian meal where the couscous absorbs the aromas of the stew below.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Brown rice salad with turmeric, French beans, peas, corn, red pepper, and crunchy peanuts. A hearty, colorful grain salad served warm or at room temperature.

Guisadong sitao simmers Filipino long beans with pork, shrimp, and shrimp juice in a garlic-tomato sauté base. Hearty weeknight Filipino vegetable stew ready in 45 minutes.

Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.

Grandma's Ohio farm chili made with ground beef, hot Italian sausage, kidney beans, and condensed tomato soup. Served the Midwest way: ladled over mashed potatoes in a big bowl.

Firehouse-style chili with 2 pounds of ground beef, pinto beans, and smoky cumin. Serve over spaghetti Cincinnati-style or with crackers for game day.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

A hearty two-meat chili: ground round and hot Italian sausage simmered with pink beans, black beans, peppers, and a cornmeal thickener. Feeds 15, perfect for game day or a freezer stash.

Ken's famous crockpot baked beans loaded with ground beef, bacon, maple syrup, brown sugar, liquid smoke, and hot sauce. Six hours on low, feeds a hungry crowd.

Creamy beer cheese dip loaded with black beans, jalapeño cheddar, scallions, and chopped tomatoes. Melts together in 20 minutes. Serve warm or cold with pretzels or tortilla chips.

Tender chicken breasts baked in a luscious mustard-parmesan cream sauce that thickens into pure velvet. Ready in 40 minutes with minimal prep for busy weeknight dinners.

Shrimp in lobster sauce, the classic Cantonese takeout dish: egg-white-marinated shrimp tossed with ground pork, fermented black beans, garlic, ginger, and silky egg ribbons. No lobster, all flavor.

Tender smoked turkey breast baked low and slow, then glazed with a sweet-tangy homemade apricot mustard made from preserves, cider vinegar and coarse whole-grain mustard. Feeds a crowd.

Layers of seasoned ground beef, canned chili, and melted cheddar stacked between crunchy corn chips. This microwave taco bake is on the table in 40 minutes flat.

This would probably be really good with cauliflower or zucchini instead of eggplant.