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Baker finds whole grains add whole lot of flavor By Kim Davaz Whole-grain baking is an excellent way to introduce new grains into your diet, whether for health reasons or to try new flavors. If you’re used to baking with wheat flour, these other grains may feel similar in the bag, but they taste and react differently. You can’t just substitute teff or amaranth flour for wheat flour, any more than you can interchange white flour for whole-wheat flour and expect to get the same results. Pastry chef Kim Boyce has done the hard experimenting part, and with Amy Scattergood has…

‘Hands-on’ instructions for serious barbecuing Little grilling book is packed with recipes and information By Kim Davaz If you find yourself drawn to the outdoor grill when you should be shopping for sandpaper or light bulbs; if the aroma of your neighbor’s grill has you up against the fence; if you find yourself looking for a hat that includes an umbrella so you can grill in the rain; then Adam Perry Lang’s “BBQ 25” has your name written all over it. Lang calls “BBQ 25” the “backbone of barbecue” that includes his best recipes with the least fuss for the foods…

Alice Waters gets back to basics Anyone who is new to the kitchen would appreciate the step-by-step instructions By Kim Davaz It’s not that I don’t want to cook on Mother’s Day. It’s that I don’t want to decide what to cook, shop for it, cook it and then clean it up. “In the Green Kitchen: Techniques to Learn By Heart” by Alice Waters is a cookbook from which I’d like to be presented a meal. The book includes photographs and short presentations on basic cooking techniques (many by Waters’ friends who are well-known in the cooking world) that were part…

Make quick work of family or company meals The editors at America’s Test Kitchen have found easier ways to get sophisticated dinners on the table By Kim Davaz Needing to put a meal on the table fast doesn’t mean sacrificing great taste and an element of sophistication. Those busy and prolific editors at America’s Test Kitchen know that you might want to cook a meal nice enough for company (but not too out there for a regular family dinner) without spending the whole day in the kitchen. “The Best Simple Recipes: More Than 200 Flavorful Foolproof Recipes That Cook in 30…

Chef compiles dishes Mother would have made A Portland restaurant owner fills her book with recipes from “Mothers of the Month” By Kim Davaz The lack of good home-style cooking in restaurants led to an epiphany for Lisa Schroeder. What the world needed was good food like mothers used to make (or you wished they did). She studied at the Culinary Institute of America; slaved away at the very posh, very well-starred Le Cirque in Manhattan; then traveled through France, Italy, Spain and Morocco. In Morocco, she realized there weren’t many restaurants because Moroccans eat the foods their mothers and grandmothers…