Grain recipe collection

Beer-battered fried oysters served in their shells over spinach chiffonade with mango remoulade. A tropical Cajun-Creole appetizer that turns heads at any cocktail party.

Grilled chicken and shrimp kebabs with kiwi, red pepper, and red onion in a lime-ginger-honey marinade. Tropical, colorful, and cooked in under 10 minutes.

Easy paella-inspired casserole layered with Cajun rice, diced turkey or chicken, shrimp, peas, and a four-cheese blend. A weeknight shortcut that skips the saffron and delivers the comfort.

Whole red snapper stuffed with saffron rice paella filling made with smoked sausage, shrimp, serrano chiles, and almonds. A Tex-Mex showpiece baked with lime butter.

Chinese shrimp balls (pai chiao hsia chiu) rolled in stale bread cubes and double-fried until shatteringly crisp. Served with Sichuan pepper-salt dip. 30 pieces.

Low-fat chicken casserole with water chestnuts, cream of chicken soup, and evaporated skim milk. A creamy, crunchy baked dish that's lighter than it tastes.

Bread machine multigrain loaf with whole wheat flour, cornmeal, and millet for a hearty, fiber-rich crumb. Low-fat, low-sodium, and dump-and-go simple.

Cornmeal-crusted pan fried trout cooked in butter until golden and flaky. A classic four-ingredient fish recipe ready in 15 minutes from rinse to plate.

These crispy pan-fried crabcakes get their crunch from a golden cornmeal crust while minced cornichons and jalapeño add bright, briny heat. Fresh lump crab stays the star with minimal filler.

Pan-fried sea scallops with a crispy bread crumb crust, sauteed in butter with a quick white wine pan sauce. Served over rice for an elegant 30-minute dinner.

Yorkshire parkin made with fine oatmeal, golden syrup, lard, ginger, and mixed spice. A traditional sticky English gingerbread that improves after a few days wrapped in foil.

Pan-fried fish fillets with a crispy Parmesan-cornmeal crust and a buttermilk dip that keeps the coating locked on. Golden, crunchy, and ready in minutes on the stovetop.

Let your garden become a part of your baking skills with these rich biscuits.

Old-fashioned date bars with a buttery oat crumb crust, orange-scented date filling with chopped nuts, and a crumbly oat topping baked until golden.

Pasta salad primavera: warm or cold pasta tossed with broccoli, red pepper, carrots, tomatoes, garlic, and fresh basil. A light, vegetable-forward Italian spring salad that works any temperature.

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.