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A “NEW” ANCIENT GRAIN Watch out, quinoa: There’s a new grain in town. Although it’s only new to America; freekeh dates to about 2300 B.C.E. As the story goes, freekeh was created by accident when a Middle Eastern village was attacked. The hostiles set the fields of young green wheat blaze. After the enemy departed,…
Continue reading “TOP PICK OF THE WEEK: Freekah & Snack Gifts”
Romaine, tomatoes and cannellini beans— with some leftover pasta as a bonus. Photo courtesy Galli Restaurant | New York City. Want an easy way to add flavor, fiber, protein and other great nutrition to your diet? Eat more beans: affordable, versatile and toothsome. Simply add them to your daily green salad. Toss them with…
Continue reading “TIP OF THE DAY: Green Salad With Beans”
Black rice turns dark purple when cooked. Photo by Hannah Kaminsky | THE NIBBLE. You may have come across black rice in a Thai restaurant as an optional side. Black when harvested, it turns dark purple from the heat of cooking. Black rice is an easy way to add excitement to a dish, from…
Continue reading “TIP OF THE DAY: Riso Venere, Black Venere Rice”
Fried rice is a favorite use for leftover rice. Here, it’s made with brown rice. Photo
[1] Yellow grits from Anson Mills—the best grits we’ve ever had (photos #1, #2 and #4 © Anson Mills). [2] White grits are milder-tasting. The yellow variety has a stronger taste and a gentle hint of sweetness. [3] Cheese grits (also called cheesy grits) with spinach and a fried egg. Here’s the recipe from The…
Continue reading “Grits Are Not Just A Side At Breakfast (& More About Grits)”
