I admit, before a few weeks ago I hadn’t exactly been clued in as to what the big deal was with shamrock shakes. All I really knew was that people talked about them a lot this time of year and, well, I couldn’t have them–unless …
I used to think that farro was a grain just for savory applications—for soups and stews, perhaps a risotto, a side dish to sit atop a plate beside a steak of seitan or cauliflower.
Growing up in an Italian household, I remember the aroma of my mother’s meat sauce filling the house at dinnertime. It was quite the undertaking, as it involved making it a day ahead of time so it had time to simmer and rest–after all, sauce …