Grain recipe collection

Traditional New Mexican bizcochos made with lard, sweet sherry, and orange juice, rolled and cut into shapes, then dredged in cinnamon-clove sugar while warm.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.

Rich black bean soup simmered with bacon, ham, brown rice, cumin, and garlic, then blended smooth and finished with sherry. A big-batch crowd pleaser.

Black bean stew baked over brown rice with sharp cheddar, cumin, oregano, and red wine. Bubbly, cheesy, and packed with warm spices in every bite.

Four-ingredient thermos lunch with black beans, corn, brown rice, and salsa. No cooking, no microwave needed. Pack it hot in the morning and eat it warm at your desk.

Cuban-style black beans and rice made from scratch with dried beans, cumin, oregano, garlic, and vinegar. A budget-friendly vegan meal simmered low and slow.

Russian-style black bread with rye flour, dark molasses, unsweetened chocolate, and bran. A dense, dark-crumbed yeast loaf for hearty sandwiches and slathering with butter. Makes two loaves.

Oatmeal and cereal cheesecake crust with brown sugar and melted butter. A crunchy, nutty alternative to graham cracker crusts for Black Forest cheesecake or any creamy dessert.

Black Forest oatmeal cookies with white and semi-sweet chocolate chunks, maraschino cherries, toasted almonds, and almond extract. A bakery-style drop cookie.

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Black-eyed pea and rice salad with a Dijon red wine vinaigrette, grated carrot, and fresh herbs. A make-ahead vegetarian salad served at room temperature.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Black-eyed peas and barley: a healthy one-dish casserole with onions, celery, pearl barley, and bay-thyme-rosemary herbs. Vegetarian and high-fiber, Southern-inspired and ready in just over an hour.

Blanquette of veal is a classic French white stew with tender veal, cauliflower, and a silky sour cream and lemon sauce. Bistro comfort served over rice or noodles.

Classic French blanquette of veal with cauliflower in a velvety white roux sauce finished with sour cream. Slow-simmered tender veal stew, lightly nutmegged. Serve over rice pilaf or buttered noodles.

Yeasted buckwheat blini made with whipped cream and egg whites folded into the batter for a light, fluffy pancake. Serve topped with caviar and creme fraiche.