Grains Recipes from The Oldways Table
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Recipe by chef Narsai David Narsai David made this spectacular wheat bread as part of The Crete Experiment during the 1997 Oldways symposium on the Island of Crete |
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Recipe by Mike Orlando Grano (Italian for “grain”) is polished durum wheat, which has a nutty flavor. |
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Milo Salad With Oregano, Feta Cheese, and Cucumbers Recipe by Jesse Cool Sometimes sorghum is called milo, and sometimes milo is called sorghum. Whatever you call it, Jesse’s milo salad is a fresh, clean, and delicious dish. |
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Oleana Turkish Tomato Rice With Farmer Chris’s Beefsteak Tomatoes Recipe by Ana Sortun This dish is simple to make and just right for a robust side dish for a crowd. |
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Recipe by chef Nancy Harmon JenkinsCime di rape, or turnip tops, are the greens sold in American produce markets as broccoli di rape or broccoli rabe |
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Recipe by Renzo and Margherita Rizzo This recipe, from Renzo Rizzo, former R&D chief of Barilla Pasta Meals, is rooted in the gastronomy of Puglia, the family cuisine of Renzo’s wife |
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Recipe by Ellen Ecker Ogden Excellent for a picnic or potluck, it is ideally made early in the day and left to marinate until lunch or dinner. |