We are, happily, in the midst of a whole grain renaissance. But we also know that people who are still awakening to whole grains need great recipes, derived from tradition yet re-imagined for the contemporary palate. Thanks to Maria Speck we now have such a book. — Peter Reinhart, author of Whole Grain Breads and Artisan… Read More
Wheat is one of the oldest domesticated grains, along with barley, millet and rice. It is now the most widely cultivate cereal around the globe, exceeding even rice. ~ Maria Speck Looking for ideas on how I could use wheat berries, I came across a recipe for leeks with rye berries and adapted it to… Read More
The beauty of polenta is the ease with which a home cook can take it from everyday to special in an instant. –- Maria Speck This beautifully colored side dish brings just enough opulence to a fall dinner. The sun-dried tomatoes help the polenta take on a lovely auburn or light orange hue. As these… Read More
A vibrant mix of colors and an interesting blend of textures, this Moroccan-inspired salad can easily steal the show on any holiday table. I love the inclusion of Kamut, an ancient grain, in this colorful salad. The mix of colors—orange, red, bronze and brown—makes it a perfect side dish for this time of year. Stunningly… Read More
A supremely comforting breakfast perfect for a chilly morning in the fall. Lately, I’ve been experimenting with ancient grains—farro, kamut, quinoa, barley, and more. I love the idea of bringing Old World staples to modern day cuisine. Whole grains are so versatile, flavorful, satisfying, and with a little creativity and attention they can also be… Read More
PETIT WORLD CITIZEN 