The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up | Manage  Green editions icon Green editions
Published: Thursday, January 23, 2014, 2:06 p.m.

Bon Appétit in 2014

  • An excerpt from the January 2014 issue of Bon Appétit magazine.

    An excerpt from the January 2014 issue of Bon Appétit magazine.

For Christmas I gave my sister, and myself, a subscription to Bon Appétit magazine. I thought it was going to be just a bunch of pretty pictures of food that I would never make because I don't have the urge to cook a standing rib roast with confit potatoes. Nor do I have a reclaimed barn-wood table to serve it on. Also, children.

Low and behold the January 2014 issue has arrived and to my delight it is an entire publication of recipes I may actually make from foods I recognize. The issue is dubbed, "Bon Appétit's Cooking School 2014: The New Healthy" (you can also view the articles on their website). They describe The New Healthy as "definitely opinionated, completely manageable, and utterly delicious." I think the recipes may live up to their hype. Their menu even includes some rather indulgent looking flour-less chocolate cookies, the image of which I can't seem to shake. The recipe looks way too easy...

Halfway through the enticing glossy pages I found "A Guide to Identifying Grains, from Amaranth to Sorghum." Laid out on the page were 11 adorable little piles of grains (some are seeds). Of the 11 pictured I have eaten a few and cooked even less. Awhile back I toyed with the idea of presenting a series on grains. After about a minute of musing I relegated the thought to the dusty corner of my brain where the "Wouldn't that be fun?" project ideas live. Thanks to the unexpected reminder, I decided to make preparing all 11 grains (and perhaps a few more) a goal for the year.

Bon Appétit's List Grain Cheat Sheet features Millet, Wild Rice, Barley, Wheat Berries, Freekah, Amaranth, Sorghum, Farro, Rye Berries, Spelt and Black Rice. If you click the link above it will take you a slide show of the various grains with pictures and a short description of each one. If there is one thing the gluten-free trend has made clear to me, there is a wealth of delicious grains beyond white and brown rice, couscous and quinoa. I am excited to dig my fork into this project and share my findings with you.

Have you tried any of the grains on Bon Appétit's list? Which are your favorites and how do you prepare them at home?



Sign up for HeraldNet headlines Newsletter
See sample | Privacy policy

Most recent Light for Life posts

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

» More life


HeraldNet highlights

Labor of love
Labor of love: Volunteer crews work hard to maintain Pacific Crest Trail
Good times in Snohomish
Good times in Snohomish: Kla Ha Ya Days full of fun (gallery)
Humoody's Way
Humoody's Way: Blinded at 2, Snohomish boy lives with no holds barred
Northern sights
Northern sights: 3 ways to sample the wonders of the N. Cascades (video)