by Amy Chaplin
Martha's Circle

Category Archive for 'Grains'

The recent appearance of fresh fava beans at the health food store in my neighborhood was a welcome sight. Although they’re not yet grown locally, they were a sure sign of the lovely spring vegetables to come. Fava beans are a great way to make any simple salad, sautéed greens or grain dish special and […]

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Millet is a quirky grain: with a sunny yellow color and perfect round shape, it fluffs up perfectly when cooked, but quickly becomes dry as it cools. Raw, it smells slightly sweet, milky and almost musky.  It’s the kind of smell that makes me want to bake breakfast-y things like my mother’s milk pudding.  To […]

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Autumn quinoa salad

October in New York is my absolute favorite time of year to cook. The green market is full of robust, dark leafy greens, sweet winter squash, sweet corn and peppers. It’s chilly enough outside to welcome the warmth from veggies roasting in the oven inside, yet not too cold for a room temperature salad like […]

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I was planning to create a new asparagus recipe to celebrate the first organic asparagus to arrive at the green market today. But when I pulled this lovely purple bunch from the fridge, I decided to share the way I eat it most often, roasted. I know roasting asparagus is not new to many of […]

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I have such fond memories of making this breakfast pilaf in my sister’s sunny yellow kitchen when I was staying with her last summer. I thought of making it now because it’s a good in-between-weather breakfast: not too wintery like some of my other breakfast recipes and not too summery like this favorite. The pilaf […]

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Polenta with ramps and peas

The arresting yellow color and aroma of open daffodils beside me, the blinding white blossom outside, slowly giving way to green leaves and the fresh cool breeze entering through the just open window, is a delightful reminder of what’s to come. Since it’s still chilly out a comforting bowl of warm polenta topped with the […]

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Mushroom Whole Barley Soup

Every winter I make this soup at least twice, it’s perfect for lunch or dinner and particularly great to have on hand when the weather gets really chilly. The hearty texture and rich mushroom-y flavor will sooth and warm you in an instant and give sustenance for hours. I always use whole barley rather than […]

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                              I made this meal for friends last week and enjoyed it for lunch for a couple of days afterwards.  Many curries have a complex mixture of spices behind them, but not this one; instead it has a nice clean flavor […]

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Stuffed Summer Squash

I have made these lovely little stuffed squash a couple of times over the summer to rave reviews. This is a great way to take advantage of any shape of summer squash you may find at the market or have growing in your garden. I loved stuffing the round, 8-ball and avocado squash as the […]

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Chickpea Tagine

Tagine is a spicy Morocan stew that is traditionally cooked in a tall, conical ceramic dish. Here I have substituted a wide skillet, but any good pot will do. What’s important is adding a nice blend of aromatic spices and balancing the heat to your taste. You can make it with any combination of beans […]

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