This is chef Marco Canora’s take on the pastina in brodo that his mother used to make. Here, tiny whole-grain amaranth stands in for pastina, the smallest shape of pasta. The broth takes time, but it simmers mostly unattended. The rich, deep flavor is fantastic with the nutty pop of the amaranth. Slideshow: Healthy Soup Recipes
Steel-cut oats are whole-grain oats that are simply chopped, so they’re super-nutritious and have a great chew. Chef Marco Canora likes to simmer them in whole milk and almond milk with sweet spices for a breakfast with staying power. Slideshow: More Whole-Grain Breakfasts
Chef Marco Canora likes spelt pasta, which is made with an ancient strain of wheat, but any good-quality whole-wheat rigatoni will work. Just check the ingredient list to make sure it's whole grain and doesn't contain sugar, colorings or other additives. Canora also recommends buying livers from pastured chickens because they're more nutritious than those from factory-farmed birds. Slideshow: More Chicken Liver Recipes
Chef Marco Canora makes this focaccia with freshly milled, small-batch whole-wheat flour.
"This crust is not what you'd expect," Marco Canora says. "Instead of being crunchy, it's puffy and cakey." The dough is terrific for impromptu baking, because it doesn't need to be chilled before it's rolled out. For the filling, Canora recommends using peaches that are ripe but still firm, as drippy fruit will make the soft crust soggy. More Fruit Desserts