All hail the hearty oat! If you have a stock of oats in your pantry, don't assume oatmeal is your only option. Although it's a go-to use (and who wouldn't want a taste of this baked pumpkin oatmeal, for example) oats can be used in a variety of sweet and savory ways, from cardamom oat pancakes to savory cheese-herb granola. More

By now you know you should be eating lots of whole grains, but maybe you're not so excited about this idea. Eat More Whole Grains, doesn't sound so sexy does it?

Despite the studies that say eating whole grains will make you healthier, and despite the fact that they're actually easy to prepare and pretty inexpensive to buy, it takes a real devotee, someone with a verve for whole grains to help you see the light and even put a sexy little shimmy in your whole grains step. For me, that person is Maria Speck.
More

I love when I am pleasantly surprised by a new recipe, as I was with this creamy, comforting farro risotto. (Although in hindsight, what's not to like?) It's just that all this talk about whole grains lately has had me lingering in culinary limbo—part of me has tried very hard to ignore the health-nut hype while the other part has been wondering what exactly I am missing. More

Quinoa—that nutritious, protein-packed super grain—is terrific as a side dish or even a main course. Here are 10 quinoa recipes we turn to in a pinch, from a hearty black bean quinoa chili to to quinoa-stuffed sweet dumpling squash - both perfect for the upcoming cooler months!

A friend reminded me yesterday of an old trick used to get the correct water-to-grain ratio when cooking rice. It's simple: pour the rice into the pan you're going to cook it in. Level it out and place your index finger so that it is touching the surface of the rice. Add enough water so that it comes up to your first knuckle — I usually use the crease on the palm-side of my finger. Do you use this method? More

There's nothing quite like getting the pantry organized, and while there are a number of great ideas for storing grains and pantry staples, few boast the ability to store and label all in one! More

I am the sole granola eater in my house, which suits me just fine. (All mine!) But toward the end of eating my way through a big batch, I find that the granola can start to lose its crisp and get a little stale. A quick spin in the microwave helps take care of that. More

Nutty, mildly sweet millet is a staple grain around the world, but many of us are more likely to see it in bird seed bags at the pet store than on our plates. This nutritious, gluten-free little grain has slowly been gaining in popularity, though, and it's easy to find tempting recipes for baking it with eggs, stuffing it into zucchini, mixing it into granola, and more. More

Kamut sounds like a swear word said quickly or something in a foreign language. It surely doesn't sound like something that comes from your pantry. We've been talking about whole grains this week and kamut is a highly nutritious, but often unheard of option! Want to know more? More

You've heard of dairy-free milks made from soy, rice, and almonds, but how about quinoa milk? It's rich, nutty, and nutritious, too! More