Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

Winter squash usually gets short shrift at the holiday table, relegated to pumpkin pie or maybe a side dish for those who can’t abide sweet potatoes. In the hands of Le Comptoir chef Gary Menes, ...

Tabbouleh is a fresh herb and bulgur salad, combined with tomatoes and cucumbers, and dressed with lemon juice and olive oil. This light, refreshing Middle Eastern staple can be served as an appetizer ...

Wheat berries are the whole grain from which wheat flour is milled. And they increasingly are being used as a standalone grain. Cooked and eaten similar to rice, oats and barley, they have a ...

Fall and winter months are a good time to serve our Italian Wheat Berry Salad. It’s hearty and healthful alternative to pasta salad. Wheat berries, harvested in the spring and winter, are the edible ...

These days, when Alexandra Panousis takes her girls out to cut weeds for dinner, she stays in the car, directing the action from the front seat of a new Jaguar. Not those, she tells her daughter, ...

Someone had to do some cooking for this recipe, but you don't. Head to a salad bar that's well stocked with whole grains. Cooked wheat berries will be there; chewy and protein-packed, they provide the ...

What are “grain berries” you ask? They are the whole kernel of grain before it is processed in any way. They contain all the natural goodness of the entire kernel of grain which means more nutrients ...

The current popularity of wheat berries may represent back-to-basics eating in its most radical form: At some point in mankind’s 11,000-year love affair with wheat, we seemingly became so infatuated ...

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