Don't overthink the grain bowl. It's just a salad, so add a little bit of this, and a little bit of that. Any nut will do for adding crunch. Top it off with herbs and a tangy sauce, and then you're really talking.
Fun fact: quinoa originates from Peru. Even more fun fact: it's delightful with a vinaigrette. The grain practically serves as a sponge for lemony vinaigrettes like this one here. Top it off with asparagus and shaved scallion to seal the deal.
Pro smoothie tip number one: eat it with a spoon, not a straw. Adding chia seeds and oatmeal to the smoothie to give it some density and fiber to keep you full all morning.
This breakfast bowl draws on good-for-you staples, like sprouts and grains. Top it off with sliced avocado, Cotija cheese, and toasty almonds to bring it all together.
Take your grain bowl to dessert (or a really, really special breakfast). Tiny puffs of amaranth and toasted wheat berries are suspended in lightly sweetened, tangy whipped cream and yogurt.
Even though they're often featuring summery avocados and bright flavors, grain bowls can be perfect for the colder weather months. Use wheat berries, farro, or even brown rice in this rich and hearty mushroom bowl.
Sorrel is bursting with lemon flavor, which makes any grain bowl shine, as far as we're concerned. Top it with an egg because, you know, everybody's doing it.
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best mac and cheese at home. From the perfect melty sauce to a delicious toasted crust, follow Frank’s guide and never make a dry mac and cheese again.
Trader Joe’s is famous for its cheese selection, but which ones are actually worth buying? Cheese expert Liz Thorpe joins Epicurious to taste test everything from classic Brie and sharp cheddar to more adventurous flavors like chocolate stilton and spicy scotch bonnet. Join Liz as she breaks down the best buys, hidden gems, and which cheeses to skip on your next Trader Joe’s run.
Chefs Yara Herrera, Eric See, and Adán Medrano are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent frozen burritos found on supermarket shelves. Which burritos pack the most bang for your budget, and which should you avoid at all costs?
Chefs Cara Nicoletti, Pat LaFrieda, and Matt Abdoo are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent hot dogs found on supermarket shelves. Which hot dogs pack the most bang for your budget, and which should you avoid at all costs?
Photo by Chelsea Kyle, food styling by Anna Stockwell7/16
