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The Blog: Jennifer Farley shares her love of cardamom, grains and other ingredient obsessions at Savory Simple.
I noticed you recently cooked with amaranth, an underused grain. How do you like to use it?
There are so many fabulous grains available and I get slightly irritated that quinoa and brown rice get all the attention. My pantry is overflowing with an assortment of whole grains such as farro, kamut, sorghum and amaranth. For me, there's something weirdly nostalgic about amaranth, which is why I love using it in recipes. When I tried it for the first time last year it immediately reminded me of hot breakfast cereals from my childhood, such as cream of wheat and oatmeal. It develops a creamy texture when cooked and has a relatively neutral flavor that makes it a perfect candidate for healthy breakfasts. Apparently, you can also pop it like popcorn but I haven't tried that yet.