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14 comments to “Bowls”

  1. “velvet some chicken…” WHAT. Never heard of that phrase but I am in love.

  2. Hi Judi! Yeah, def not a term that is commonly used. Sorry for not explaining properly. More info here.

  3. Mary Anne says:

    March 19th, 2017 at 5:06 pm

    Had the same reasponse as Judi. Will be looking up velvet as a verb as soon as I finish this comment. I can’t think of any less appealing name for a dish than “grain bowl.” I don’t think I’ve even read the full description of any grain bowl I’ve ever seen on a menu – I skip right over them. Though I agree that they are the kind of thing we should be eating lots of (and I make lots at home, without ever calling them grain bowls). Alsoooo…. lucky me, I have buckwheat groats languishing in the back of my pantry! So I’ll be trying this pronto! Sounds really great. Thanks!

  4. Dominique says:

    March 19th, 2017 at 5:53 pm

    I assume this uses buckwheat groats? Ive only used buckwheat flour in recipes so am unsure what form of buckwheat this recipe is calling for?

  5. Hi Dominique- Yes. Sorry, I thought that would be clear from the photos. I’ll clarify.

  6. Sara Rund says:

    March 20th, 2017 at 8:39 am

    That opening paragraph! You could write about any old thing and I’d be happy to read it. (And, in fact, you often do, and I am.) That phrase, “faded cultural moments,” is one I can foresee myself quoting again and again.

  7. Three cheers for simple and thoughtful cooking. And I am all for anything Grapenuts.

    P.S. Those waffles sound amazing, too. Bon Appetit does well with waffle recipes; the chocolate ones from the article on the Mast Brothers a few years ago were also winners.

  8. Shannon Murphy says:

    March 21st, 2017 at 4:49 pm

    Okay this is freaking delicious. I didn’t have buckwheat groats so I used prepared horseradish…just kidding.

  9. Shannon! LOL. Good one.

  10. Really beautiful crunch! Are you using buckwheat that’s already been prepared or just using it uncooked?

  11. Trends for the sake of being trends are too much for me, in food and elsewhere (I’m already so over blue algae everything), but I have loved grain bowls since the first time I made one. As someone who eats grains/vegetables/cheese/nuts more than most other things, the concept of a (semi-composed) grain bowl makes me feel like I’m eating an acceptable dinner, rather than a side dish, if that makes sense. I love the idea of this book – and of adding rosemary to the buckwheat.

  12. I cannot stop eating this. I love the sweet combo of maple syrup and the savory flavor of rosemary together. No one else in my family likes it. Great! More for me!! I just commented on your turmeric puffed millet post. I thought you’d also posted about this unusual combo. Makes me even more inclined to try the millet nola. Thanks for the inspiration.

  13. I LOVE THIS! I can’t decide how to eat it – tried it with some excellent ricotta, that was ok, and better than with vanilla greek yogurt. Anyway, it’s delicious plain. THANKS!

  14. So glad you tried, Sally! I really did like it with whole sheep milk yogurt, admittedly a bit difficult to track down.

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