Rice & Grains

(Thai Sticky Rice) If you have never tried sticky rice, you are in for a unique treat. Thai sticky rice, sometimes called "sweet rice" or "glutinous rice," is opaque-white when raw, unlike most other rices, and when cooked has a wonderful scent and distinctive texture. Make sure to buy long-grain Thai sticky rice, not the Chinese-style short-grain or the kind grown in the Untied States, which lack the aroma and texture of the Thai variety. On the label look for the words pin kao or gao nep. There are a few options for steaming sticky rice: If you live near a Thai, Lao, or Vietnamese market, chances are it sells the large, conical baskets used for cooking sticky rice as well as the lightweight pot the basket rests in as the rice steams. Otherwise, use a large sieve lined with cheesecloth or muslin and put it over a large kettle of water In Thailand and Laos, cooked sticky rice is kept warm and moist during the meal by serving it in small covered baskets, which can also be found in some Southeast Asian markets. This recipe was created to accompany Grilled Beef Salad , Charred Chili Salsa , Thai Grilled Chicken , Thai Eggplant Salad and Chicken Stir-Fry with Holy Basil .

Packaged Near East tabbouleh mix, available at most supermarkets, is a good source of bulgur, but we don't use the accompanying seasoning pouch. Bulgur-wheat berries that have been steamed, dried, and then cracked- is also found in natural food stores.

Jalapeño adds spiciness to this side dish.

This recipe can be prepared in 45 minutes or less. This granola is delicious topped with fresh fruit (we suggest kiwifruit and pineapple) or on its own, served with milk or yogurt. The recipe makes about 6 cups, so you'll have some left over.

This easy side dish pairs perfectly with our Pork Chops with Coriander-Cumin Spice Rub .

Prepare a day ahead, and chill overnight. Look for bulgur (also called cracked wheat) in natural foods stores and supermarkets.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. The following method is our favorite way to cook long-grain rice—we love the consistency it yields. We learned the technique from some of our Latino and Louisianian colleagues.

Little polenta "tarts" are filled with tomatoes, pine nuts, and blue cheese, then popped into the oven until the cheese melts.

A beautiful, colorful and delicious appetizer. Open a bottle of Sangiovese with dinner.

Tlacoyos con Queso de Cabra Traditionally these rustic cakes are made with a mashed bean filling. The goat cheese called for here adds a contemporary twist.

We tested this recipe with both stone-ground and regular "old-fashioned" grits; we liked the stone-ground best here because of its pronounced corn flavor and appealing texture. If you already have the "old-fashioned" type on hand, it's a fine substitute. Simply follow our procedure and disregard the cooking instructions on the package.