A Week's Worth of Whole Grains with Kim Boyce
We've spent a week in the kitchen with Kim Boyce and whole grains. Let's review the tape -- and then get baking.
ByFood52
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In anticipation of this year's Piglet, we'll be sharing articles, recipes, and tips from past winners over the next three weeks. First up: Kim Boyce's Good to the Grain. Learn more about this year's tournament here, or head to Provisions to add some of the titles to your bookshelf!
Today: We're recapping a week's worth of Kim Boyce's whole-grain favorites.
In weather like this, all we want to do is bake. And now, thanks to Kim Boyce's Good to the Grain, we've got a whole new range of flavors to play with -- she's inspired us to put a little whole wheat into our cookies, a little spelt in our cake, and to always remember to make our food taste, above all, more of itself. So turn on your oven, get in the kitchen, and start baking. Here are the recipes that Kim shared during her week as Guest Editor:
