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 ...

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 ...

Whole grains add crunch and nutty flavor to dishes. Here I use barley in a rich-tasting risotto with broccoli, millet in Cheddar-buttermilk biscuits and wheat berries in a flavorful chicken salad.

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 ...

Sylvia’s wheat berry salad is a flavorful and nourishing expression of her belief in the importance of self-sufficiency and thinking of gardening as more than just a source of summer vegetables, but ...

It’s a place where women still make glorious egg-yolk-rich tagliatelle, put up jars of peppers and peaches, and, in some villages, bake bread in the communal bread oven. Piedmont, the fabled wine ...

There’s something timeless about the sound of grain turning into flour. At Idie’s Farm, we love milling our own wheat berries ...

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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