Say hello to your new lunchtime staple.
The fluffy South American grain provides textural contrast to snappy fresh vegetables and herbs.
Bulgur—parboiled, dried, and cracked wheat berries—is the base of this Lebanese salad served at Jamil’s in Tulsa, Oklahoma. Use “superfine,” … Continued
TK Spelt and Ricotta Cavatelli TK Yield: serves 4-6 Time: 1 hour, 30 minutes Ingredients 1 1⁄2 cups spelt flour … Continued
Quinoa's not just a fad health food—it's delicious
Baking, dips, dinners, and more—look to these recipe gems for using up a bag of pine nuts
In Bishara’s family tradition, freekeh was prepared as a pilaf of sorts with chicken or meat. But this nutty grain … Continued
In Jewish tradition, this hearty braise of beef or chicken, root vegetables, grains, and a lightly sweet sauce is slow-cooked … Continued
Around the world in whole grains
When water gets scarce, modern industrial grains won't do, which is why smart seed sleuths are reviving ancient, drought-resistant, and delicious forms of wheat
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