Because so much of the recipe development I do these days involves whole grains, there are times when I rely heavily on different flours or grains for a short period and then grow tired of them. Quinoa had a strong run last spring, and this summer we found ourselves making either millet or polenta in some form practically every day of the week.
But I've just started using a new grain in the kitchen, and I'm quite smitten, maybe for the long run. Do you know sorghum? Here's the