Inspired by food editor Carrie Floyd’s month-long challenge to eat more whole grains, the recipes in this collection feature whole grains as a primary ingredient. Though desserts and baked goods in this collection may call for white flour, at least half of the flour called for must be a whole-grain flour. Appetizers aren’t necessarily all whole grains, but served with whole-grain crackers or bread. Other recipes we traditionally serve with whole grains (for example, a stir-fry over brown rice) can be found on the site using the recipe search; to find other recipes that include grains as part of the recipe or in suggested substitutions, type “grains” into the recipe search.
This content is from the Recipe Collections collection.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything