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One Ingredient, Many Ways: Farro

By Leah Koenig
Food inspiration can come from anywhere. But for generations of American food lovers, Europe – particularly France and Italy – have existed at the center of our culinary lust and imagination. For some it was the first taste of a buttery croissant anointed with glistening jam, or the allure of boeuf Bourguignon simmering over the television waves courtesy of Julia Childs' capable hands. For others, it was a bite of cacio e pepe or espresso-scented Tiramisu so simple and deeply flavored, it forever changed the way they thought about food. For me it was a bowl of farro – a plump whole grain the color of maple syrup, which I first sampled on a 2004 trip to Tuscany. Keep reading »
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