grains

What Is Kamut?

Protein-rich Khorasan wheat is one trendy grain
Apr 15, 2013 2:31 pm

Now here's a grain we don't see often enough: kamut. It's also called Khorasan wheat or Pharaoh grain, owing to the fact that grains were discovered in ancient Egyptian tombs. It's healthier than conventional wheat, and has a crazy backstory to boot. Read all about it!

Toasted Oatmeal Waffles With A Hint Of Cinnamon Recipe

Oatmeal waffles with a sweet, grainy balance
Mar 17, 2013 10:26 am
Photo: Lucy Schaeffer

The cooked oatmeal that goes into this batter starts with quick-cooking rolled oats that are toasted in a bit of butter until they give off an amazing aroma. Toasting is an extra step, but it’s well worth the effort for the alluring, butterscotchy quality that it brings out in the grain. Bake the waffles until they’re deeply browned so that they form a delicately crisp crust that contrasts beautifully with the moist, custardy interior.

Steel-Cut Oats Recipe

This steel-cut oatmeal only sounds tough
Mar 17, 2012 10:01 am
steel cut oats
Photo: thebittenword.com on Flickr

Make steel-cut oats your new vehicle for brown sugar, sliced fresh or dried fruit, berries, maple syrup, really whatever you were going to do to those pancakes. Plus, they're higher in fiber and lower in fat, which we're sure was your first thought when we suggested you swap pancakes for oatmeal.

Quinoa Salad: Start Your Week Right

It's Meatless Monday. Also, tastebud-friendly.
Nov 14, 2011 12:31 pm
quinoa salad

I ate quinoa salad three times over the weekend by sheer coincidence. Rather than hang up my new-age hippie sandals and dig into a hearty cheesesteak, however, I now have an insatiable craving for those flavors and textures, and none for meat.

Chefs On The Run

Meet two chefs who run, swim and bike to keep fit
Aug 30, 2011 9:01 am

Who better to suggest what marathoners and triathletes should eat than chefs who regularly participate in these events? We caught up with Executive Chef Stephen Stromberg, 37, of Sapporo restaurant in Scottsdale, Ariz., where he is known as the Triathlete Chef, and Jonathan Rollo, 33, Owner/“Commander-in-Leaf” of Greenleaf Gourmet Chopshop, which has locations in...

Grilled Corn and Quinoa Salad Recipe

A vegetarian side dish that rocks
Jun 17, 2011 12:01 pm
Grilled corn and quinoa salad
Photo credit: Tara Donne © 2011

Quinoa has been a staple grain in Peru for centuries. Highly nutritious, it is a complete protein that is high in iron and fiber, and it has a very mild flavor that complements anything it is paired with. And, when you consider that it cooks in only 15 minutes, you understand why it’s called the “gold of the Incas."

Farro with Kalamata Olives Recipe

Fresh herbs make this grain-based side dish awesome
May 19, 2011 1:30 pm
Photo: foodstories on Flickr

Farro is an ancient grain with a naturally nutty flavor and toothsome, chewy texture. You should be able to find it at health food stores and specialty or Italian grocers. If not, you can substitute wild rice for this recipe. Serve alongside grilled lamb chops or pan-seared halibut.

Super Chef Fridays: Alain Ducasse

Talking vegetables and grains with the master
Apr 8, 2011 10:14 am
portrait of Alain Ducasse

Sitting in a private dining room at Benoit New York, an exquisitely dressed Alain Ducasse—black Christian Lacroix suit with just a splash of red on the lapel; trademark tortoiseshell glasses resting next to a buzzing Blackberry, and hand-written to-do list that seems to grow every couple minutes —wants...

ADVERTISEMENT

Follow Food Republic

How to make the awesome bar snack at home
Why these cocktails continue to inspire bartenders
Ice cream's Italian cousin has some smooth moves
Which celebs keep coming back for BB's chicken?
Six simple steps to spicy, juicy beef for tacos
Sweet and salty rolls for superb sandwiches
And if this guy says it, you'd better believe it
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.