Spelt Pilaf with Pickled Radish, Pumpkin Seeds, Golden Raisins & Parsley

In the past couple months, I have gone off such the deep end into Eastern philosophy it’s embarrassing. I’ve traded coffee for tea, drunken bike crashes and homemade hangover brunch parties (as recalled in The Art of Eating In) for bikram yoga and granola with soy milk. I don’t know what’s going on. My latest obsession is with macrobiotics. It stresses the importance of many of the things we’re already privvy to about food (unprocessed, well-balanced), but much more, like … Read More

Bulgur and Freekeh Pilaf with Roasted Butternut Squash

I’ve gone grain crazy as of lately. There are so many different types of them to explore. It started with a pack of bulgur, coarse grinds of whole wheat with a muddy tan color and toothsome, chewy texture. If you like wild rice, you’ll find some similarities here. Then I went freaky for smoky roasted spelt, also known as freekeh. Now I can’t get Missy Elliot out of my head.