- January 25, 2012
- Lunch, Made by Me, Pulses + Grains, Recipe Journal, Salads, Sides, Vegetables, Winter
- almond, arugula, balsamic vinegar, beets, broccoli, butternut squash, clementine, colorful, cumin, fennel, fig, food+cooking, goat cheese, make-ahead, mayonnaise, persimmon, pomegranate, pumpkin, raisins, recipe, salad, slaw, spinach, vegan, vegetarian, vinaigrette, walnut, watercress, wheat berries, wild rocket
Recipe: Red Wheat Berries Salad with Beets, Watercress and Goat Cheese Tossed in Clementine Vinaigrette
Wheat berries are unprocessed kernels of wheat with just the husk removed, hence reserving all the grain goodness. I love using hard spring or winter red grains because of their nutty flavor and chewy texture, for the fact that they don’t lose their shape throughout the cooking process and that they taste even better the longer they sit in the dressing.
- September 28, 2011
- Main Courses, Pulses + Grains, Recipe Journal
- beef, casserole, culture, food+cooking, indian, potato, recipe, rice, south asian cuisine, step-by-step recipe
This fragrant rice casserole once reserved for the Royals of the Nawabs and Nizams and special occasions is now considered common dish; reflecting traditions and flavors that have evolved throughout centuries. Using beef and potatoes in the recipe is just one of many variants of biryani that is prepared in South Asia.
Trying to pin point the origins of a dish is hard enough, so I’m not going to go deep into the culinary anthropology of biryani.
- September 2, 2011
- Main Courses, Meat, Pulses + Grains, Recipe Journal, The Khohanotz, Vegetables
- armenian food, bulgur, comfort food, culture, dairy-free, food+cooking, levantine cuisine, middle eastern food, step-by-step recipe
This recipe for stuffed vegetables is down-right comfort food; whether referred to as Meesov Tsavari Letsk in Armenian, Mehshi bi Burghul in the Middle East, or Dolma throughout the Levant.
Bulgur is a wheat cereal that is usually sold parboiled, dried, ground, and sifted into distinct sizes. It can be found in natural food stores as well as ethnic and traditional grocery stores. It differs from cracked wheat in that it is pre-cooked.