Whole Grain Recipes
One of the easiest cookies I know how to make - made from rolled oats, they're razor thin and lacy, golden, freckled with poppy seeds, with and anise accent from crushed fennel seeds.
Whole Wheat Raspberry Ricotta Scones - golden-crusted, tender, moist, barely sweet, and streaked with violet swaths and chunks of blackberry. They're beautiful.
Millet croquettes - crunchy crusted, basil and kale flecked for the flight to Delhi, along with a snapshot of how I packed.
Snappy, small, fragrant, vanilla wafer cookies made with a whole vanilla pod. The entire thing!
A beautiful fried rice made with brown rice, egg, sunchokes, cashews, and basil when Grace Young came over for lunch last week.
Really great pancakes made with lots of brown rice and sesame seeds. I throw in crumbled, toasted nori and spices to make them extra special.
A variation on the granola from my last book - this time with rose petals, walnuts, currants, and black pepper.
There's a pizza restaurant in my neighborhood that makes amazing salads. This one, for example, had farro, kale, avocado, carrots, fennel and a creamy green garlic dressing.
I took slices of this chocolate bundt cake on a road trip to Portland this week. Slathered with chocolate buttermilk icing, it's a great travel treat made with a blend of whole wheat and all-purpose flours, lots of yogurt, and the darkest brown sugar I can get my hands on.
A hearty black bread - caraway-crusted, and flecked with dashes of grated carrot. It's dark, dense with rye, and perfect when toasted then topped with a fat smear of dill butter.