Chestnut Vs. Wheat Pasta

(I don’t know about you, but I needed a little break from fruit. Fortunately, a local foodie who wishes to remain known only as “the co-conspirator” hatched up a plan for a pasta experiment involving some chestnut flour she picked up on a recent trip to Italy. Even better, she volunteered to blog about it. […]

Spelt Salads

Somewhere out there is a reader who’s upset that I never actually posted the uses for spelt that I promised you. Ian, these are for you. (Both recipes, if you can call them that, are mine.)

Spelt, Barley, and Walnut Salad

1 c. cooked spelt
1 c. cooked bulgur
1/4 to 1/2 c. walnuts, chopped
about 1/2 a small red […]

Spelt in the Pressure Cooker

I know, I know. Spelt? Really? Yes. Cooked right, spelt is delicious and nutritious, high in fiber and protein. It’s basically a wheat berry (and most definitely contains gluten), but because it’s not exactly wheat, some people with wheat allergies can tolerate it. Like a regular wheat berry, the flavor is quite nutty, and it […]

Grains and Greens

More gems from the garden: turnip greens!

Inspired by Mark Bittman’s dictum to eat whole grains, everyday, I mixed this with bulgar for a hearty, healthy, meal. You’ll note that I didn’t say “attractive.” While tasty and nutritious, the look of the final product can only be described as Moosewood circa 1982:

Nevertheless, since it’s an interesting […]

Pea and Leek Risotto

Spring is finally here! Is there any dish that’s more springlike than a simple combination of leeks and peas? It’ll get even better in about three weeks when the peas come from the garden instead of the freezer, but even this version feels like a celebration of renewal.

If you’ve never tried making your own […]

Penne with Fresh Ricotta

Fresh ricotta is a wonderful, underappreciated ingredient. If you can find rennet, it’s easy enough to make yourself, but in Philadelphia we are blessed with Claudio’s, a glorious cheesemaker that sells fresh ricotta for the bargain basement price of $2.99 a pound. (Oddly enough, they don’t mention the fresh cheese on their Web site, […]

Stuffed Cabbage (or, Cabbage and Pork, Part II)

Y’all know I love my cabbage and pork. Once again, the picture doesn’t really do this meal justice. Imagine succulent cabbage melted onto the form of a giant pork meatball, equally sweet and sour. This recipe had the additional advantage of using up a variety of items filling my refrigerator, freezer, and winter pantry: homemade […]

Pressure Cooker Barley

Everybody’s been talking about Mark Bittman’s new plan to be vegan until dinnertime. Suddenly, he’s all about stocking your refrigerator with whole grains like barley, quinoa, and spelt, and snacking on them all week. Poor guy—no one seems to have told him that couscous isn’t really a whole grain. The thing is, he’s making it […]