Tag: Noodles, Pasta and Grains | Apartment Therapy

Word of Mouth: Pumpernickel

Pumpernickel, noun - An incredibly dense and strongly flavored dark bread made with a blend of coarse and fine rye flour originating in Germany. We love the heartiness and deep, almost bitter flavor ...

Quick Tip: Season Your Rice!

Making a pot of rice to serve with dinner is nearly automatic. But having plain rice day after day can get...well...a little boring, don't you think? That's why we've started experimenting with adding...

H is for Hominy! What Is It and How Is It Used?

Once you've had hominy, you're not likely to forget it! These big kernels of corn are puffy and chewy with a very unique flavor owing to a special processing technique. We absolutely love hominy and w...

Gooey and Bubbly: 5 Exciting Lasagnas To Warm You Up!

We've been making the same basic lasagna - Mom's recipe! - for years. We love this comfort food without reserve, but it's also nice to mix things up now and again. These five lasagna recipes are tanta...

Look! Hello Ziti! Where'd You Come From?

We opened up a bag of orzo the other day to discover this: just one long ziti sitting uncomfortably out of place among its orzo cousins. Where'd it come from? ...

Do You Wash Your Rice Before Cooking?

Personally, I've never washed my rice before cooking, but I've seen other people insist that this step is essential. So, I'd like to ask you, dear readers: do you wash your rice before cooking? If s...

What's Your Favorite Pasta Shape?

Pasta comes in so many different shapes. New ones are being invented all the time, so any list of pasta shapes that I post here would probably not be up to date. The smallest shapes are often used i...

Perfectly Cooked Beans: Leave the Cover On or Off?

We've been getting into the habit of cooking our own beans, and we recently learned something interesting. Did you know it makes a big difference in texture if you leave the pot covered or not?...

Learning To Love Wheat Bran

Confession: we're trying valiantly to overcome an aversion to wheat bran. Thanks to one-too-many encounters with dense tasteless homemade bran muffins in our younger years, this is definitely an uphil...

Two Gourmet Meals with Spanish Lentils
Metropolitan Home

We ate a lot of bad lentils growing up. They were so often mushy and gluey, and the faint greenish brown color didn't exactly help when it came to enticing a kid to dig in. Those memories have kept us...

What's The Difference Between Jasmine and Basmati Rice?

For a long time, I thought jasmine rice and basmati rice were the same thing, and I am certain I am not alone in this misconception. It was only recently that I discovered they are two different rice...

How To Cook Frozen Fresh Pasta (Without a Stove!)

Thanks to Faith (and her mother-in-law) we've been making pasta on end recently. It's been unusually cool here in the Midwest and knowing it wouldn't last long (and it didn't), we took advantage b...

Recipe: Quinoa Tabbouleh

At last, fresh summer tomatoes! Last week, we came home from the farmer's market with our bag full of them! As we set them out on the counter, we spied a jar of quinoa that hadn't gotten put away afte...

Craving: Summery Grain Salads

Grain salads just seem so perfect to us right now. They're economical to make and satisfying to eat. Plus, we can make a big batch and eat the leftovers all week long. Which means less time heating up...

Quick Tip: Cooking the Best Pasta for Cold Salad

You've heard us say it again and again: always cook pasta in a large amount of well-salted boiling water until al dente. But when it comes to pasta salads that will be served cold or room temperature,...

Good Question: What is Polenta?

Susan is looking for some clarification on types of cornmeal. Can we help her out? I have a burning question! What is the difference between corn meal and polenta? Can I use regular corn meal (the st...

What's the Difference? Gnocchi di Patate, Gnocchi alla Romana, and Gnocchi Parisienne

When we think of gnocchi, our mind jumps straight to those soft little potato dumplings served in a lot of Italian cooking. But did you know there are actually several different kinds of gnocchi, each...

Product Review: Trader Joe's All-Purpose Flour

Trader Joe's certainly caused quite a hubbub when they decided to stop carrying King Arthur Flour and switch over to a store brand. We saw the new Trader Joe's all-purpose flour on the shelves for the...

Recipe Inspiration: Pearl (Israeli) Couscous Salads

We've been semi-obsessed with pearl couscous; it's so attractive in early summer. It feels lighter than pasta, yet more substantial than traditional couscous, and it's the perfect base for one-dish me...

Quick Tip: Try Mixing Grains!

At a recent dinner party, a bowl of grains was passed around and when it got to me, I couldn't for the life of me figure out what grain it was. After trying a few bites, I finally (and somewhat sheepi...

What's the Difference? Flour, Cornstarch, Potato Starch, and Arrowroot

Last week, we talked about how starches are used to thicken sauces, puddings, pie fillings, and soups like the one above. This week, we'll check out the different kinds of starches that get used in co...

Trader Joe's Pasta Wins a Taste Test
New York Magazine

May the cheapest pasta win! That's what happened, anyway, when New York convened a panel to sample different store-bought, dried pasta. At 99 cents a pound, TJ's was the least expensive pasta of the b...

What's the Difference? Light Rye, Dark Rye, Pumpernickel, and Marbled

As bread bakers, the differences between these four breads has been a real source of confusion for us. They often seem to be used interchangeably in restaurants, bakeries, and even some cookbooks. It'...

Massa Organics: California Whole Grain Brown Rice

We have almost 500 people signed up for The Kitchn Cure and Week One's assignment has them cleaning out their cupboards. I was wiping my shelves down last night and remembered how much I love my brown...

Good Question: How Do I Cook Barley?

Do you have any great vegetarian barley recipes? Can you help Cheryl out? She writes: I LOVE barley! The only recipes I know are good soup recipes with barley. How else can I prepare it? I'm a vegetar...

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Posts tagged “Noodles, Pasta and Grains”