Farro with fresh herbs by John Spottiswood

I had Farro for the first time recently at a party at a winery. I thought it was fantastic served under grilled lamb. It's a little crunchier than barley, and has a subtle nutty flavor. You'll love it with grilled meat! It's a little hard to find, but try an Italian supermarket or Whole foods. You can also substitute "spelt", but…

The Buona Pasqua Lunch and The Secret Of No Stir Polenta by kathy gori

Easter around our house is like the Tri-fecta of family holidays. Not only is there the big celebration of Easter, a huge deal in Italian households. But at Casa Gori, we also add in my parents anniversary and this year, my fathers' 91st birthday. Last year for his 90th, he got an iPod. Probably he was the oldest iPod owner out there…

Polenta Squares w/Sherry Mushroom Sauce by Dana Salvo

Although I always ate Polenta growing up, I have just recently been making it for my family. I am really enjoying how versatile it is.

Couscous with olives by Easy Cook - Laka kuharica

Light, easy to prepare and delicious side dish. Serve with meat or fish.

Baked Polenta with Butter and Parmigiano Cheese by Evelyn Scott

Couscous Aux Legumes (Couscous and Vegetables) by Deborrah Justice

Fast Polenta by william ruiz

Risotto all’uva Bianca (risotto with white grapes) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Gourmet Mushroom Risotto by Hilda Fonseca de Gill

Couscous with Vegetables copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati by maria liberati

Quick polenta by william ruiz

CHRISTMAS KUTIA / KUTYA by Lorene Sopko

Kutia is served as a first dish for Christmas Eve/ Sviata Vechera. Its three main ingredients are whole wheat kernels, poppy seeds, and honey. Note: This dish can be prepared several days ahead of time for flavour to develop. It keeps very well in the refrigerator for 2 weeks or so. This how I have made mine, there are many other…