“With the Grain” by Mark Bittman (NYT)

June 12ths New York Times published this amazing gem from the even more amazing Mark Bittman.

With the Grain

by Mark Bittman

Image courtesy of New York Times.

Image courtesy of New York Times

Grains bring different characters to different seasons. When it’s cold, they’re mostly porridge, or beds for stews and stir-fries. But as spring turns to summer, it’s time to think about grains in salads. And these salads make for a terrific transition to the time, which will be here soon enough, when you wish you didn’t have to use the stove at all.

Grain salad is more of a concept than a “dish” — there are virtually infinite variations. But the current season could not be more ideal, replete with late-spring and early-summer vegetables that require only chopping, slicing or grating. All that you’ll need to cook are the grains, which neither demand very much of your attention nor heat up very much of your kitchen.

Read the rest of this article, here.

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