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Cookbook Club
Ukrainian Borsch
Ukrainian borsch is the classic, bright-red, slightly sour beet soup, chock-full of vegetables and topped with sour cream and dill.
Cookbook Club
Carrot Farro Salad
This colorful carrot farro salad tastes like spring and fall at the same time; it’s bright and refreshing, nutty and rich.
Cookbook Club
Grain Stew with Sausage
Chef Mei Li has a passion for diminishing food waste and teaching others to shop in their own fridges. This recipe for stew can be fit to the ingredients in your pantry
Key Ingredient
Castle’s Cauliflower and Farro Salad
Make the farro: In a large saucepan over high heat, bring farro and enough water to cover, as well as salt and herbs, to a boil. Reduce heat to low, cover, and simmer until farro is al dente, about 20 to 30 minutes. Drain and spread onto [...]
Key Ingredient
Dissen’s Cauliflower and Farro Salad
Make the cauliflower: Preheat oven to 500 degrees. Gently toss cauliflower in oil and season with salt and pepper. Spread out evenly on a sheet tray and roast until lightly browned and tender, about 10 to 15 minutes. Set aside.
Recipes
Farro with Roasted Carrots
Make the farro: Soak farro in 3 quarts of water for at least 4 hours, preferably overnight, then drain. In a medium pan, sweat onions with olive oil, then add farro and cook until lightly toasted. Add vegetable stock and bring to a boil. Reduce to a [...]
Recipes
Farro Tabbouleh
Delicious and savory Farro tabbouleh recipe from the famous and successful restaurant The Grocery in Charleston, South Carolina.
Recipes
Tom Thumb with Dirty Farro and Rutabaga Relish
Vivian Howard's tom thumb with dirty farro and rutabaga relish is an elegant presentation of a humble, traditional dish.
Recipes
Summer Vegetable Farro Salad with Herb Vinaigrette
Place ingredients in mason or jam jar and shake until combined. Season to taste with salt and freshly ground black pepper.
Recipes
Fried Chicken Legs, Succotash, And Biscuits
Fried Chicken Legs, Succotash, And Biscuits - from Michelle Bernstein