Roasted tomatoes: The best summer tomatoes, as we all know, should be eaten raw, dressed with only salt and maybe a halo of ...

Cooked farro – cook a big pot early in the week and make the salad when you’re ready. Chickpeas – you can use cannellini beans if you prefer. Arugula – fresh peppery arugula.

In a medium saucepot, combine the farro, celery, carrot, bay leaves, Fresno chile, onion, salt and water and bring to a boil. Reduce the heat to a simmer and cook uncovered, skimming off any foam ...

Recipe: Farro and Mushroom Gratin. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking ...

Add the farro and cook, stirring occasionally, for 20 to 40 minutes, or until the grains are tender. Taste a few grains to test them. They will not absorb all the water; that's OK.

Ingredients 6 slices applewood smoked thick-cut bacon, sliced into ¼-inch lardons; 2 carrots, peeled and cut into ½-inch dice; 1 red onion, divided ...

'Lidia Cooks from the Heart of Italy' Nov 3, ... This recipe gives a combination I particularly love, with cooked farro stirred into the pot of ragù just before serving.