Many people like the idea of cooking with whole grains — They are so healthful! — but refrain from actually plunging in because so many of them are unfamiliar. What is the ratio of liquid to grain? Don’t you need to rinse them, soak them or toast them first? How long do you cook them? Don’t they take forever to cook?
One of the great delights of autumn is the abundance of fresh, ripe, local and delicious apples. Of course, they’re available year-round these days, but they’re at their best right now, not least because there are more varieties to choose from in the fall, especially if you take advantage of your neighborhood farmers market or visit one of those pick-your-own orchards. Everyone in my family has their favorite. My daughter Ruthie loves Ginger Gold. My son Sam is a fan of Honey Crisp. And the husband prefers a Granny Smith. Me, I go with Golden Delicious. I know, not a very exotic choice.
When Rosh Hashanah — the Jewish new year — rolls around, sugar, and specifically honey, often is on the menu. It’s a kind of edible prayer, a hopeful way of attracting sweet things to one’s life in the year to come. That’s why this salad is based on a sweet vegetable — the carrot — and flavored with honey and dates. But you don’t have to celebrate Rosh Hashanah to love this recipe. Refreshing and simple to prepare, it’s a great and healthy end-of-summer treat. Technique-wise, I borrowed a trick I learned for beets: I grate them.