Seemingly overnight, we went from the charming part of autumn — pretty leaves! shiny acorns! apples! — to the messy part. Now that the rains have set in, all those pretty leaves are clogging gutters ...

This version of upma, an Indian semolina pilaf, is inspired by a recipe in Julie Sahni’s wonderful book, “Classic Indian Vegetarian and Grain Cooking.” 2 tablespoons canola oil or peanut oil 1 cup ...

This easy and quick-to-make Middle Eastern semolina cake from blogger Sasha Martin is very dense but moist; she recommends serving it with a hefty dollop of whipped cream and a strong cup of tea.

I know of some great polenta dishes, but they usually require a lot of butter and cheese. So to find a recipe for a bag of Italian semolina polenta that had been languishing in my pantry, I turned to ...