Farro is a hearty whole grain that may well become a staple in your kitchen, in everything from soups and casseroles to sides and salads.
You are here
By Katie Workman The Associated Press
Several weeks ago when we rolled out the grill for the first time of the season, there was much joy. What to grill first? Ribs? Burgers? Pizza? So many choices.
A showstopper on the table, this was one of the lushest and best-received roasts I have made in ages, with the layers of flavour and texture bringing everyone back for seconds.
Truth: What I knew about Ramadan and the foods that are eaten to break the fast previously could have fit in a grain of millet. But it’s never too late to learn, and nothing makes a culture more accessible than delving into its food.
On the surface, ramps are a lovely harbinger of spring, wild leeks that are unable to be cultivated, hence part of their mystique (think truffles).
They also are one of the first vegetables to appear in farmers markets and on chefs’ menus after a winter of tubers and citrus.
In certain parts of the country, a good three-bean salad is almost always the anchor to a potluck or picnic, the kinds of gatherings where sturdy, crowd-pleasing, portable and frankly inexpensive food is wanted.
I’m always at a bit of a loss about what to say about Mother’s Day, not to mention similar holidays that feel slightly (more than slightly?) manufactured.
I love all kinds of coleslaw, or just “slaw” as many people call it. I even like the sometimes mediocre, very creamy slaw served in those little paper cups alongside a sandwich at the deli or diner.
When this recipe was first created by The Silver Palate catering and take out shop on the Upper East Side of Manhattan, it earned an immediate following. When the recipe was later published in “The Silver Palate Cookbook” by Sheila Lukins and Julee Rosso, it was a revelation, mostly thanks to its eccentric ingredient list: Vinegar? Olives? Prunes? Capers? Garlic? Brown sugar? White wine?
I have wanted to make this soup forever, and I have no idea what’s been stopping me.