Grain recipe collection

A simple and scrumptious casserole that's easy to make when you're late to make dinner.

Rustic Italian yeast bread kneaded with sun-dried tomatoes, garlic, and sautéed onion for a salmon-pink crumb and sun-warmed savory flavor. Crackling crust, tender inside.

Golden-seared chicken breasts simmered with diced tomatoes and broccoli, topped with melted mozzarella. One skillet, 30 minutes, and dinner's on the table over pasta or rice.

Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.

Tortilla pinwheels with green chile cream cheese, sliced turkey, and cilantro rolled into flour tortillas. Easy make-ahead party appetizer that yields four dozen bites.

Tostada pizza with a homemade biscuit-style crust topped with refried beans, taco-seasoned beef, melted cheese, and fresh lettuce and tomato. Ready in 30 minutes.

Tostada waffles: cornmeal waffles topped with taco meat, cheddar, lettuce, tomato, sour cream, and olives. A Tex-Mex dinner-meets-breakfast mashup built for the waffle iron.

Traditional slow cooker baked beans made from dried white beans with molasses, brown sugar, salt pork, and Dijon mustard. Low and slow for 13 hours until thick and smoky.

The first chili recipe appeared in West Texas at the turn of the century.

Traditional Scottish haggis made the authentic way, with sheep's pluck and mutton, toasted oatmeal, suet, and onion packed into a stomach bag and simmered for hours. The real-deal recipe for a proper Burns Supper.

Traditional Japanese noodles in a homemade dashi broth made from kombu, bonito flakes, tamari, mirin, and fresh ginger juice. An authentic kake-udon or kake-soba base ready in 30 minutes.

Traditional Rhode Island johnnycakes from scratch: thin cornmeal griddle cakes scalded with boiling water, then slow-fried until lacy edges form a crackly golden crust.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Transylvanian pork and sauerkraut layered casserole with paprika-braised pork, kielbasa, rice, tangy sauerkraut, and sour cream sauce. Hungarian-Romanian comfort food at its richest.

Trey Trung Kroeung: Cambodian catfish simmered in a fragrant lemongrass kroeung paste and coconut milk. Authentic Cambodian fish curry with galangal, kaffir lime, and turmeric.