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By the Editors of Food & Wine Magazine

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Supermarket Sleuth

Ten Minutes to Whole Grains

Courtesy of Pedon
Courtesy of Pedon

Courtesy of Pedon

F&W food editors apply their incredible cooking knowledge to explaining what to do with a variety of interesting ingredients.

I’m always looking for quicker ways to cook whole grains. Executive food editor Tina Ujlaki has extolled the awesome Village Harvest frozen grains. I also love Pedon’s bags of dried grains that magically cook in a pot of water (just like pasta) in 10 minutes. I particularly love the blend of five different grains, which I recently sautéed with shallots and mushrooms to serve as a superfast side dish. But Pedon’s products are great in any recipe that calls for farro, barley or wheat berries.

Related: How to Cook with Grains and Legumes
Quinoa Recipes
More Delicious Farro Recipes

Chef Intel

Andrew Zimmern's Top Airport Food Spots

© Julia Rothman
© Julia Rothman

© Julia Rothman

I asked my very favorite frequent flier and F&W Contributing Editor, Andrew Zimmern, who travels the world for his show Bizarre Foods on the Travel Channel, for his favorite dining spots in airports. He obliged by giving me his favorite places to eat in 12 airports around the country. From now on, I’m booking all my flights with stopovers in Minneapolis. 12 great airport restaurants. »

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Tasting Room

Irish Whiskey

Credit: Eric Witz
Credit: Eric Witz

Green beer: a Tipperary cocktail made with Irish whiskey. Credit: Eric Witz

As an at least partly Irish sort of fellow (my mother’s father’s family), it’s heartening that Americans finally seem to have caught on to the appeal of Irish whiskey. What makes Irish whiskey distinctive (I can hear my ancestors saying besides the fact it comes from Ireland, ya big eejit?) is that it’s typically a blend of mixed-grain and single-malt whiskies, like a blended Scotch, but is usually distilled three times rather than two; also, the malted barley used for Irish is dried in kilns rather than over peat smoke, so it lacks the smoky, sometimes iodine-y character of many Scotches. Here are three great Irish whiskies, and two classic St. Patrick's Day cocktails to enjoy them in. »

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Grace in the Kitchen

Grains: My Secret Weapon

© Kana Okada.

Barley is served at room temperature in this terrific salad with walnuts,
parsley and salty bits of ricotta salata cheese in a lemon-garlic
vinaigrette. © Kana Okada.

Food & Wine's senior recipe developer, Grace Parisi, is a Test Kitchen superstar. In this series, she shares some of her favorite recipes to make right now.

My Diet Secret: Well, it may be no great revelation, but once I started adding whole grains to my diet at every meal, I began to trim down, have better energy and actually lowered my cholesterol. I (mistakenly) thought that as a distance runner, I could eat whatever I wanted whenever I wanted with impunity. But slowly the weight crept up, as did my cholesterol, at an inverse relation to my energy level. Yeah, aging has a lot to do with it, but that’s all the more reason to be a bit more diligent. I’m not fanatical, though. I eat cake and candy and meat and dairy and butter, but not a lot and not often.

For this salad, I picked ingredients that are: A. easy to find; B. delicious; C. and pack a tremendous health punch. Walnuts are probably the healthiest nuts, with high levels of omega-3, antioxidants and fiber; parsley is high in anti-inflammatories and vitamin K, which is believed to help prevent cardiovascular disease. And the ricotta salata adds a bit of lean protein richness. Without getting preachy—because nothing’s more annoying than an overly zealous reformed anything—making a big batch of grain salad and eating it over the course of a few days is a real game changer. SEE RECIPE »

Related: Salads with Grains
Barley Recipes
Great Ricotta Recipes

Andrew Zimmern's Kitchen Adventures

Bread Pudding with Irish Whiskey

Bread Pudding with Irish Whiskey

Photo © Stephanie Meyer.

Celebrate St. Paddy’s Day with a whiskey-spiked bread pudding. I know, it’s a big fat cliché wrapped in a stereotype inside a whopping pile of ethnocentrism. But it’s amazing—the dish is a winner. SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures

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