Learn how to cook farro over a fire using cast iron, making it a simpler alternative to rice. This video features a ...

If you need more whole grains in your life, farro is a good place to start. This ancient grain (it was a dietary staple of ancient Romans) packs a lot of flavor, plus a good dose of fiber and protein.

Ready to serve a salad teeming with roasted veggies and a fabulous whole grain? If your answer is yes, then this is the salad you need to try. More like a main dish than a side, this vegan and ...

This hearty farro bowl with mushrooms recipe is one I created for my Family Farm Box. Although these days I focus on preparing CSA-based family meals, as the author of The Seduction Cookbook, I’m no ...

The most ringing endorsement I have for this recipe is that I used it to convert twin sister picky eaters in a single day. While it’s true that Courtney was pretty brave when it came to trying foods, ...

While flipping through Guy Fieri's newest cookbook release, Guy on Fire: 130 Recipes For Adventures in Outdoor Cooking ($19, originally $30), there are so many mouthwatering grilled dishes between the ...

It's not like farro is new; actually it's anything but. More than likely this ancient wheat dates back to long before the time when modern wheat was readily available. I can't even say that it's new ...

I’ve fallen for farro. It’s a versatile and healthy whole grain with a chewy texture and slightly nutty taste. Not only is it good for you (think protein and fiber, among other things), but farro ...

Last week I posted my recipe for Radicchio Salad with Hot Balsamic Vinaigrette. Nearly the same ingredients in last week’s recipe can be treated differently, and combined with cream and a nutty whole ...

FARGO — A good salad is worth its weight in gold, and if that conversion were true, this Farro Tuna Salad would make me a wealthy woman. Some foods just make you feel good. Sometimes it’s comfort food ...

When Italian cookbook author Giuliano Bugialli led a class at my cooking school years ago, I learned about many Italian ingredients and techniques that I had never seen. One of his most memorable ...