Simple Farro

Published May 1, 2015.

We were sold on this nutty grain even before we realized how fast and easy it is to cook.

Simple Farro

Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes

Published May 1, 2015.

We were sold on this nutty grain even before we realized how fast and easy it is to cook.

Farro Salad with Asparagus, Sugar Snap Peas, and Tomatoes

Farro Salad with Butternut Squash and Radicchio

Published May 1, 2015.

We were sold on this nutty grain even before we realized how fast and easy it is to cook.

Warm Farro with Lemon and Herbs

Published May 1, 2015.

We were sold on this nutty grain even before we realized how fast and easy it is to cook.

Warm Farro with Cranberries, Pecans, and Herbs

Published May 1, 2015.

We were sold on this nutty grain even before we realized how fast and easy it is to cook.

Drunken Beans

Published January 1, 2015.

Cooking beans with beer and bacon can deliver results as full-flavored and satisfying as a rich stew—or it can lead to a pot of bitter, boozy beans.

Drunken Beans

Chocolate Hazelnut Spread

Published January 1, 2015.

We’re huge fans of Nutella chocolate-hazelnut spread, but as with almost anything, homemade is even better than store-bought.

Chocolate Hazelnut Spread

Simple Refried Beans

Published September 1, 2014.

Serve with our Mexican-Style Grilled Steak (Carne Asada)

Simple Refried Beans

America's Test Kitchen Gluten-Free Flour Blend

Published May 1, 2014.

When looking for a wheat-free substitute for all-purpose flour, no single gluten-free flour or starch behaves like wheat flour—a blend is a must.

America's Test Kitchen Gluten-Free Flour Blend

Quinoa Pilaf with Herbs and Lemon

Published January 1, 2014.

Could we turn this superfood into a dish we’d really want to eat?

Quinoa Pilaf with Herbs and Lemon

Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios

Published January 1, 2014.

Could we turn this superfood into a dish we’d really want to eat?

Quinoa Pilaf with Apricots, Aged Gouda, and Pistachios

Quinoa Pilaf with Shiitakes, Edamame, and Ginger

Published January 1, 2014.

Could we turn this superfood into a dish we’d really want to eat?

Quinoa Pilaf with Shiitakes, Edamame, and Ginger

Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts

Published January 1, 2014.

Could we turn this superfood into a dish we’d really want to eat?

Quinoa Pilaf with Chipotle, Queso Fresco, and Peanuts

Quinoa Pilaf with Olives, Raisins, and Cilantro

Published January 1, 2014.

Could we turn this superfood into a dish we’d really want to eat?

Quinoa Pilaf with Olives, Raisins, and Cilantro

Fresh Corn Cornbread

Published July 1, 2013.

What about a cornbread that actually tastes like fresh, sweet corn instead of cornmeal?

Fresh Corn Cornbread

Hearty Spanish-Style Lentil and Chorizo Soup

Published March 1, 2013.

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

Hearty Spanish-Style Lentil and Chorizo Soup

Hearty Spanish-Style Lentil and Chorizo Soup with Kale

Published March 1, 2013.

To achieve authentically deep, complex flavor in this hearty soup, we had to turn down the flame.

Hearty Spanish-Style Lentil and Chorizo Soup with Kale

Oatmeal Muffins

Published January 1, 2013.

What should be a satisfying breakfast treat is often a dry, chewy regret. The key to a moist, tender crumb turned out to be choosing the proper oats and treating them right.

Oatmeal Muffins

Wild Rice and Mushroom Soup

Published January 1, 2013.

For a rich, earthy, nutty-tasting soup, we had to figure out how to make its signature ingredients do more than just add bulk.

Wild Rice and Mushroom Soup

Millet Porridge with Maple Syrup

Published January 1, 2013.

This creamy porridge with a hit of maple syrup makes for a sweet winter breakfast.

Bulgur with Red Grapes and Feta

Published January 1, 2013.

This dish shines with Mediterranean flavor and is an easy way to get your fill of nutty bulgur.

Barley Risotto with Roasted Butternut Squash

Published January 1, 2013.

Starchy pearled barley becomes supple and velvety when cooked just like risotto.

Wheat Berry Salad with Orange and Scallions

Published January 1, 2013.

The best way to cook wheat berries is also the simplest.

Pressure-Cooker Easy Chicken and Rice

Published January 1, 2013.

We used bone-in chicken breasts rather than boneless for better flavor, and brown the breasts before cooking them under pressure in order to keep the flavorful fond.

Pressure-Cooker Easy Chicken and Rice

Farro with Mushrooms and Thyme

Published January 1, 2013.

Although we usually turn to the absorption method for quicker-cooking grains, farro takes better to the pasta method because the abundance of water cooks the grains more evenly.

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