Barley isn’t just for soup or porridge. This ancient grain is as versatile as it is simple to prepare. Here I treat it a bit like risotto, but without all the fuss. Barley naturally forms a creamy sauce base right in the pan, to which you can add your vegetables, protein and seasoning of choice

This is my spin on the famous white clam pizza hailing from New Haven, Connecticut. The addition of grilled sweet onions, cherry tomatoes, and parsley on top of the crispy whole rye crust take things to a new level. While you can use any grateable cheese, like parmesan or romano, I prefer aged asiago. You can also add mushrooms or capers, and substitute with your choice of protein, such as shrimp, lobster, chicken, or pork belly. 

A crusty of fresh, whole grain bread is the perfect vessel for a steaming bowl of hearty soup, like our French Onion. Use spelt or one of our other heirloom wheat flours.

This one-pot French onion soup makes this cold-weather classic simple to make at home. Serve in our Spelt Bread Bowls.

If you’ve ever made egg pasta dough, it was probably for an Italian dish of some sort, but did you know, Siu Mai – or Shumai, as it’s called in other parts of Asia – is made with the exact same dough!

Wide noodles are easy to make from scratch and taste delicious with seasonal vegetables, seared scallops, garlic and asiago cream.

This luxurious dish features succulent crab cakes in a delicate nest of angel hair pasta. The fine, delicate strands of angel hair have a delightful mouth feel, particularly when paired with other subtle flavors and textures.

In the peak summer months (or any time of year!) nothing tastes as good as fresh pasta with garden vegetables.

Making pasta dough from scratch is simple. You probably already have the ingredients on hand.

Ancient grain pancakes are probably one of the simplest and funnest ways to refresh and upgrade your pancake game.

This is the real deal, fresh baked rolls loaded with roasted, (not deep fried) eggplant, garlic, poblano and smoked mozzarella. Top the eggplant with panko and parmesan to give it that crispy finish without the heart-stopping grease.

The rich winter flavors of duck, chestnuts, mushrooms, squash and cider syrup perfection come together on a soft bed of sweet, fluffy heirloom rice.

This Japanese cabbage and wheat pancake, also known as Japanese pizza, is both healthy and delicious.

Upside-down cakes are simple, stunning, and taste as good as they look. You can whip up this festive showstopper in just thirty minutes. My mother learned to make it from her mother, and I have taken over the tradition now that she is no longer around to make it for our family gatherings.

Not a pie. Not a doughnut. But a masterpiece of a cake. Classic butter cake filled to the edges with thick vanilla(or maple)custard. And topped with decadent chocolate ganash.

This beloved Eastern European comfort food is fun and easy to make at home. You don’t need a pasta roller or other special equipment, just a mixing bowl and colander!

A pie without a pan, the galette is an easy and elegant dessert. I created this galette to make use of a bumper crop of black raspberries from my garden. You can substitute most any fruit or berry, but it’s hard to beat the decadent combo of raspberry and chocolate.

Originating in northern Mexico and beloved throughout the world, flour tortillas are versatile, delicious and practical. Fill them with beans, cheese, vegetables and meat for a hearty burrito, or flatten them out on a griddle for a crispy quesadilla dripping with melted cheese.

No matter where you come from, there is something innately comforting about the combination of creamy ground corn and savory seafood.

Inspired by a pizza I had on a road trip with my dad, this decadent, deep-dish pizza is loaded with steaming potato, creamy ricotta, sizzling bacon strips, broccoli and dripping mozzarella cheese.