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• The Minimalist: Whole Wheat Muffin, the Remix

  If you didn’t know it, you’d think these muffins were made from something else. Read More... Posted Feb 05 2010, 08:38 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Grain, Muffins, Flour

• Food Stuff: Reviving New York State’s Grain Belt

  The grain belt in upstate New York is now being revived and expanded, with specialty grains ground locally into flours and meals. Read More... Posted Jan 05 2010, 05:26 PM by NYT > Dining & Wine Filed under: Grain, Agriculture, Organic Food, New York State, Flour, Local Food

• Food Stuff: A French Flour: Easy on the Gluten, Great for Pastries

  Flour meant especially for brioches gets dazzling results. Read More... Posted Jan 27 2009, 03:55 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Grain, Pastries, Flour, Gluten

• The Minimalist: Couscous Shows Its Sweet Side

  This dessert is loosely based on the Moroccan seffa, essentially sweetened couscous sprinkled with rosewater. Read More... Posted Oct 10 2008, 01:12 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Grain, Milk, Desserts, Flour, Couscous

• Flour That Has the Flavor of Home

  Over the past few years, farmers and millers have begun restoring wheat fields and reviving flour mills around the country. Read More... Posted Sep 09 2008, 09:21 PM by NYT > Dining & Wine Filed under: Cooking and Cookbooks, Food, Bread, Agriculture, Wheat, Organic Food, Bakeries and Baked Products, Flour, Local Food

• Biscuit Bakers’ Treasured Mill Moves North

  For generations of Southern bakers, the closing of the White Lily flour mill is causing ripples of anxiety that Southern biscuits will never be the same. Read More... Posted Jun 17 2008, 08:49 PM by NYT > Dining & Wine Filed under: Recipes, Cooking and Cookbooks, Bakeries and Baked Products, Biscuits, Flour