Great Grains

And these 50 tiny skills will improve your cooking today. [GET ACCESS FOR $1]( or [LOG IN]( [America's Test Kitchen: Notes from the Test Kitchen]( [America's Test Kitchen: Notes from the Test Kitchen]( [FIND RECIPES ›]( January 14, 2022 [A collection of recipes from this newsletter]( [A collection of recipes from this newsletter]( What’s New at ATK [Pasta with Avocado Pesto and Broccoli]( Pestocado Is 2022’s Hottest New “It” Sauce The perfectly creamy combination of avocado and pesto should be on everyone’s lips.[Find out why pestocado is the new “it” sauce. →]( 50 Tiny Skills To Improve Your Cooking Today [Make these small, doable tweaks in your kitchen to save time, money, and make your food taste better. →]( A Note From Our Test Cooks [Warm Kamut with Carrots and Pomegranate; Keith Dresser's Headshot]( Great Grains FROM Keith Dresser, Executive Food Editor A year ago I wrote [a story about cooking with whole grains](. In preparation for that piece, I spent several weeks cooking and eating every grain I could get my hands on, and over that time I was awed by just how versatile grains could be. Oats are probably the most recognized grain, but that doesn’t mean you have to suffer through the thick, sludgy mess that comes out of an envelope. Steel-cut oats offer a hearty texture and nutty flavor that are great when paired with tangy cranberries and orange. If you follow our [overnight soaking method]( they take only 10 minutes to cook in the morning. [Farrotto]( a riff on risotto that substitutes toasty-tasting farro (emmer wheat) for arborio rice, has a creamy texture, and if you add mushrooms it can make for a satisfying main course. Similarly satisfying yet completely vegetarian is our [Farmhouse Vegetable and Barley Soup](. Pearl barley provides heft while soy sauce and dried porcini mushrooms are the keys to adding savory flavor. If you would rather incorporate grains into side dishes, here are a couple pilaf-style dishes that use some lesser-known grains. [Warm Kamut with Carrots and Pomegranate]( pairs rich, earthy Khorasan wheat with tart pomegranate seeds while [Warm Rye Berries with Apple and Scallions]( features spicy rye berries teamed with sweet bits of apple. Finally, if you are a fan of popcorn (another whole grain), then check out [this article on how to pop other grains](. Large grains, such as wheat berries, won’t fully open when popped, but they make a crunchy, nutty snack that can’t be beat. The recipes in this newsletter are free for two days Want access to every recipe, review, and video? [Get Access for $1](. Whole Grains 101 [Read the article Everything You Need to Know About Cooking Whole Grains →]( [Read the article How to Pop Whole Grains →]( [Read the article Grain Bowls at Home →]( Meatless Mains [Get the recipe for Mushroom Farrotto →]( [Get the recipe for Farmhouse Vegetable and Barley Soup →]( [Get the recipe for Hearty Grain and Vegetable Bowls with Goat Cheese →]( Superb Side Dishes [Get the recipe for Warm Kamut with Carrots and Pomegranate →]( [Get the recipe for Warm Rye Berries with Apple and Scallions →]( [Get the recipe for Red Rice and Quinoa Salad →]( [Limited-Time Offer; All Access for 2 Months. Just $1.; Get instant access to everything across our sites: 12,000+ Best-Ever Recipes, Free Shipping in our Shop, Full TV Show Episodes, 8,000+ Product Ratings, Online Cookbook Collection; GET ACCESS FOR $1 ›]( [Making Couscous]( FROM OUR ONLINE COOKING SCHOOL Making Couscous Couscous is frequently used in Mediterranean cooking. Bridget Lancaster shows you how to make it. 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