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Entries tagged with 'whole grain'

What to Do With Whole Grains? Make These 2 Delicious Salads

Daniel Gritzer 2 comments

Grain salads are forgiving and flexible: nutty whole grains take well to all kinds of vegetables, like fennel, arugula, or carrots. The two salads here feature spelt and wheatberries, one with marinated mushrooms, leeks, and cucumbers, the other with bacon, Parmesan, and watercress. More

Warm Whole Grain Salad With Fennel, Arugula, Prosciutto, and Pecorino

Serious Eats Lauren Rothman 6 comments

Roasted fennel and arugula meet chewy, nutty grains in a warm salad accented with prosciutto and cheese. More

The Serious Eats Guide to Whole Grains

Niki Achitoff-Gray 31 comments

Grains have been a staple of the human diet for the last, oh, 10,000 years. And if you think about it properly—by which I mean with a few debatable leaps of logic and some generous omissions—grains are also basically responsible for all the best things: beer, adorable pets, beds, cheesy popcorn, and, yes, internet. In that fertile crescent-agricultural revolution-cradle of civilization sense, that is.

But have you ever listened to someone wax rhapsodic about the delights of whole grains and thought to yourself, meh? Welcome to the club that I totally just quit.

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Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings'

Cook the Book Kate Williams 1 comment

Most of use know that salmon, cream cheese, and capers is a killer combination layered atop a bagel. But those flavors aren't necessarily tied to a bagel shop. Filling a buttery cornmeal and millet tart crust with a tangy crème fraîche custard, slices of salmon, flecks of dill, and a handful of salty capers, as Megan Gordon does in Whole-Grain Mornings, is just as grand an idea. More

Smoked Salmon Crème Fraîche Tart With a Cornmeal Millet Crust From 'Whole-Grain Mornings'

Serious Eats Kate Williams 3 comments

Most of use know that salmon, cream cheese, and capers is a killer combination layered atop a bagel. But those flavors aren't necessarily tied to a bagel shop. Filling a buttery cornmeal and millet tart crust with a tangy crème fraîche custard, slices of salmon, flecks of dill, and a handful of salty capers, as Megan Gordon does in Whole-Grain Mornings, is just as grand of an idea. More

Barley Porridge

Serious Eats Carrie Vasios Mullins Post a comment

Barley is a great substitute for oatmeal in a hearty porridge. Give it flavor with brown sugar and cinnamon, then add chopped walnuts, heavy cream, or fresh fruit. More

Whole-Grain Waffles from 'The Vermont Farm Table Cookbook'

Cook the Book Kate Williams Post a comment

Vermont is often known for its commitment to wholesome, healthy foods (in addition to all that cheese, of course). Whole-grain flours are therefore a common sight in pastry counters and bread displays. Tracey Medeiros features a number of whole-grain baked goods in her new cookbook, The Vermont Farm Table Cookbook, and this waffle recipe of of sorghum, buckwheat, and millet flour stands out as one of the most interesting. More

Whole-Grain Waffles from 'The Vermont Farm Table Cookbook'

Serious Eats Kate Williams 1 comment

Vermont is often known for its commitment to wholesome, healthy foods (in addition to all that cheese, of course). Whole-grain flours are therefore a common sight in pastry counters and bread displays. Tracey Medeiros features a number of whole-grain baked goods in her new cookbook, The Vermont Farm Table Cookbook, and this waffle recipe of of sorghum, buckwheat, and millet flour stands out as one of the most interesting. More

Bread Baking: Rye with Caraway and Flax

Serious Eats dbcurrie 2 comments

I'll admit that I was a little bit slow jumping on the flax seed bandwagon. Maybe it was an anti-hype reaction. Before I baked with them, I sampled whole light flax seeds and I was surprised to find they actually tasted good. Here's a way to incorporate flax into your bread (and your diet.) More

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