Category Archives: Pasta, Rice and Potatoes & Sides Have you ever had deep fried chick peas? I had them once, I was with a group of people at a restaurant in the Berkshires (I would tell you the name, but it is long defunct) and the chef sent an order over. We devoured them, and promptly re-ordered them at least two more times. […]  In 2013 quinoa was named International Grain of the Year by the United Nations, but by then our worship of it was in full swing . I was surprised to find a number of recipes for it in the New York Times from December 31, 1969, and mention of it as far back as the […]  You don’t hear much about barley (except here, where I seem to write about it a lot). It is similar in nutrition to quinoa, but not nearly as trendy. I am heralding barley as the nutritional, grain underdog, Barley Power! So far I’ve shown recipes for barley in soup, and I will again, but today […]  There are as many opinions about what makes a good latke as there are about matzoh balls, but I have never met anyone who didn’t love them! Even if you won’t be celebrating what is pains me to call Thanksgukuh (I promise I will not use this word again—ever), and if you have never tried […] |
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