Month: January 2011

When I started this buckwheat adventure, my purpose was to get more familiar with our December Grain of the Month. I wanted to explore the flavor of this nutritious whole grain, to learn all that it can offer in a dish. As I explained in the first Buckwheat Three Ways posts (here and here), my buckwheat experimentation began with a recipe that just wasnt all I thought it could be. I wanted to use that as a jumping off point, to illustrate a few simple ways you can tweak a recipe to make it your own, and then go all out and essentially create a recipe that was 95% made up out of thin air. …

While most of the items are distributed under a private label, FullBloom recently came out with a line of its own for the retail side. These can be found in independent grocery chains as well as many Whole Foods grocery stores. …

Trend-spotters are calling pie the food of the year. Texas and New York restaurants offer pie happy hours. Pies are showing up at weddings, and pie shops are opening in a neighborhood near you. Pies come in sweet and savory, maxi and mini, deep dish and deep-fried. …

An Old World bread-baking company and a modern-age biotech company — both headquartered in Northeast Ohio — have joined forces to create what they say is the first probiotic bread in North America, and probably the first such bread line in the world. …