NYT Dining & Wine: It's Better to Be Whole Than Refined
I found an interesting piece on whole grains at NYTimes.com, with a couple of related recipes: "In just a couple of years, low-carbohydrate diets have accomplished what the government has failed to do in decades of trying: convince the public that refined grains are bad actors and whole grains are good."
Read the entire article here (Free registration required).
Recipe: Farro Salad With Tomato and Corn
To import, drag image to your MacGourmet recipe box.
Recipe: Fried Brown Rice
To import, drag image to your MacGourmet recipe box.
Read the entire article here (Free registration required).
Recipe: Farro Salad With Tomato and Corn
To import, drag image to your MacGourmet recipe box.
Recipe: Fried Brown Rice
To import, drag image to your MacGourmet recipe box.
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posted by Michael on 12:34 PM
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