Grain recipe collection

Old-fashioned bran muffins made with all-bran cereal, molasses, and a simple shortening batter. Hearty, fiber-rich breakfast muffins with real home-baked flavor.

Joyce's Indonesian fried rice (nasi goreng): the classic Southeast Asian fried rice with shrimp paste, tamarind, and ketjap manis, loaded with shrimp, chicken, and barbecued pork. Dinner for four in 45 minutes.

Ground beef simmered with carrots, onions, and oatmeal creates a hearty filling beneath fluffy whipped potatoes in this comforting family casserole.

British-style date flapjacks with jumbo oats, chopped dates, molasses, brown sugar, and mixed spice. Chewy, sticky oat bars baked in one pan and cut into squares.

Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.

Kalamaria Parayemista: Greek stuffed squid filled with cinnamon-spiced rice, tomato, and chopped tentacles, then braised in white wine until tender. A traditional Greek meze.

Filipino kare-kare with oxtail braised in peanut butter sauce, eggplant, green beans, and bagoong. Rich, savory, and served over white rice.

Fried rainbow trout with a seasoned cornmeal-flour crust, flavored with lemon thyme, paprika, and garlic. Double-dredged and chilled for an extra crispy coating.

Kartoffelklosse are traditional German potato dumplings stuffed with buttery croutons, seasoned with nutmeg and white pepper. Boiled until they float, these pillowy dumplings are the classic side for roasts and gravy.

Classic kasha varnishkes with toasted buckwheat groats, bow-tie pasta, and deeply golden sauteed onions. A beloved Jewish comfort dish that pairs perfectly with pot roast and gravy.

Hearty wild rice soup with chicken, mushrooms, slivered almonds, and three kinds of onion in a dill-seasoned egg yolk-enriched broth. A Minnesota-style comfort bowl.

Vegetarian casserole with chickpeas, mushrooms, spiced tomatoes, cinnamon, and mustard seeds in a yogurt and white wine base. Microwave-quick with Indian-inspired spicing.

Kedgeree blends flaky smoked fish with curried basmati rice, hard-cooked eggs, cream, and lemon. The classic Anglo-Indian breakfast that turns leftover fish into something brilliant.

Keema mattar is an Indian ground lamb curry with green peas, cooked in ghee with cumin, coriander, turmeric, ginger, and whole cloves. Serve with naan or rice.

Kefallinian meat pie layers spiced lamb, rice, feta, and potatoes between buttery phyllo sheets with hints of cinnamon, orange zest, and fresh mint. A Greek island classic from Kefalonia.

Keftes de prassa, Sephardic leek meatballs with ground beef, cumin, turmeric, dill, and sesame seeds. Pan-fried and served with lemon wedges or vinegar.