grains and pastas

Throughout the centuries saffron has been a symbol of wealth and elegance. Cleopatra used saffron water to keep her skin ...
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As early as 610AD at a monastery in Southern France or Northern Italy, monks used scraps of dough and formed ...
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This stunning salad was one of the recipes prepared in my recent “Eat Like a Pharaoh” class at the Natural History ...
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Thomas Jefferson introduced the first pasta maker and Parmesan cheese to Colonial America. Among the few existing recipes in his ...
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This recipe is courtesy of Doniel Winter from the Asia Bed and Breakfast Spa in Asheville, NC. The ancient Greeks cooked ...
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Orecchiette is the most popular pasta in Apulia. Bitter greens are particularly associated with Roman and South Italian cuisine. Broccoli ...
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Native to the Near East, lentils have been cultivated in Egypt since antiquity. Inexpensive yet filling and nutritious, they have ...
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Native to the Andes, the Incas considered quinoa sacred and referred to it as the “mother of all grains.” The ...
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This recipe is courtesy of my sweet friend Rosalva Parada, who has done all sorts of fascinating research on ancient ...
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