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Bakers are falling for rye, using the "it" grain in breads and pastries. Jennifer Lapidus of Carolina Ground, a flour mill in Asheville, North

For many people the arrival of vine-ripened tomatoes marks the beginning of summer. But for me, it's the mounds of corn at our farmers

Granola is a marvelous vehicle for foraged seeds. When I harvested more than a quart of fennel seeds last fall, I never could have

When was the last time you cleaned out your kitchen pantry? I mean really cleaned it out? Sure, you try to stay on top

Cooking for dinner parties should be fun. If the occasion is a holiday, a birthday or a personal landmark, celebrating at home with a

An abundance of corn in farmers markets is a delight and a challenge. Having already grilled platters of corn on the barbecue and boiled