Bread is the versatile outlet to create countless types of tasty sandwiches and used in many other additional ways. Ciabatta, French, Italian, white, wheat, naan, and potato bread are just a handful of the various types.
Buckwheat offers hunger-curbing fiber and magnesium. This whole grain is also a rich food source of the phytochemical rutin, which may help regulate blood sugar levels. Free of gluten, buckwheat is suitable for those sensitive to the grain protein.
Crêpes are so much more than thin, pliable pancakes. Filled, folded, and served hot from the skillet or warm from the oven, crêpes can be made sweet or savory, and they can be turned out in large or small numbers for an elegant dinner party entrée or an easy snack for kids on a rainy afternoon
An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made.
For medium-thick gravy, the standard ratio for roux is 2 Tbs. flour combined with 2 Tbs. fat for every 1 cup of liquid. Using less flour and fat per liquid cup means gravy can be simmered longer for richer taste, and opens up texture options from light and brothy to rich and thick.
Grits, a Southern staple, resemble polenta in their nutty taste and grainy texture. Because grits are made from hominy—corn kernels that have had the hull and germ removed—they cook faster than polenta, which is ground from the whole kernel.
Miso is a sort of wonder food, not only because of its health benefits–it’s loaded with good bacteria that aids digestion–but because of its versatility. It can be used in so many novel, tasty ways, either cooked or in its raw state.
Oats give texture to muffins, breads, and hearty salads, add substance to veggie loaves and burgers, and lend creaminess to soups and sauces. Enhance the subtly sweet, nutty flavor of oats by roasting them.