Popcorn has been a key part of the movie-going experience since the start of American cinema. In the heyday of old Hollywood, a trip to the silver screen was a special night out — shoes shined, hair coiffed, and a stop to the concession stand were all part of the experience.

“Let’s all go to the lobby. Let’s all go to the lobby. Let’s all go the lobby....and get ourselves a snack…”

For me, going to the movies still holds that Tinsel-town magic. I love the anticipation as the lights dim, the music floats in, and I dip my fingers into a big tub of crunchy, salty, satisfying buttered popcorn.

It’s just that the concession stand offerings are one part of the movie-going experience that don’t seem to have weathered the years so well. From cardboard trays of nachos to tongue-burning sour gummy candy there’s not a mighty food in sight, and frankly, the popcorn leaves much to be desired.

What’s the solution?

BYOP

Bring your own popcorn.

Sure criers pack their tissues and an extra sweater is a must for cold-bodies, but smart snackers go tupperware-in-tow. BYOP and chances are you’ll end up eating a much tastier treat and save you a few bucks too. Below are a few inspiring corn creations that’ll at least get you through this year's Oscar season...

- curried
- southwestern
- spicy 'wine inspired'
- diy microwave popcorn
- frenchified
- truffled
- brown butter, rosemary, & lemon
- kettle-style
- chili-spiced
- "world's greatest"

Like those flicks you can see time and time again without tire, classic buttered popcorn is always a good bet, but with such a wide array of easy, stove-top options, you could have a new munchie for every movie.

Comments (0) | January 28 - 11:12 PM

category: Lists, Recipes, Vegan / Veg, Whole Grains

Yes, it's true that no matter how mighty the food, for those hoping to have a baby, no one morsel or meal will guarantee a visit from the stork. However, a recent Harvard study, popularly called The Fertility Diet, has produced some compelling evidence that certain foods - such as certain beans, greens, and grains - strongly support fertility in women.* Truth be told, most of us could benefit by incorporating some these findings into our diet whether we are planning for a baby or not.

The one surprise may have been the recommendation to eat full-fat dairy. One way to think about this may be to use the whole foods rationale. Just as we benefit from eating grains all smartly dressed up in their bran and germ, or apples in their pretty fiber-rich skins, it may then stand to reason that many times nature packs real food, even milk, in the way that benefits us most.

So after reading about the Fertility Diet, you might be wondering how this new set of recommendations could translate to your own kitchen. Maybe you are simply looking for a delicious way to start the day? Or perhaps you're hosting a dinner party and want to stay true to your fertility-enhancing way of eating? Below we've provided a quick overview of some of the dietary recommendations. Those are followed by a roundup of globally inspired, fertility-friendly recipes.

• iron-rich foods: beans, dark leafy greens, seeds, blackstrap molasses
• folic acid-rich foods: beans, dark green vegetables, whole grains, citrus
• low-glycemic load carbohydrates: whole grains, most fruits and vegetables, beans, seeds, nuts
• protein from plant sources: quinoa, beans (eaten with whole grains) such as lentils, soybeans/tofu, garbanzo beans, as well as nuts, and seeds
• full-fat dairy: whole milk and yogurt, cheese, ice cream
• mono-unsaturated fats: olive oil, nuts, avocado, seeds

*Please note: “…these recommendations are aimed at preventing and reversing ovulatory infertility, which accounts for one quarter or more of all cases of infertility. They won't work for infertility due to physical impediments like blocked fallopian tubes.”

Start Your Baby-Making Engines
awesome almond buckwheat pancakes
breakfast quinoa with cranberries, toasted walnuts, and honey
cornmeal mush with blackstap molasses
greek yogurt breakfast - make sure to use whole milk yogurt

Mamma Mia!
pan-seared rosemary tofu served over buckwheat polenta
simple citrus salad with marinated avocado
olive oil ice cream

Bollywood Baby
mung dal with cashews and carrots served over brown rice pilaf
swiss chard and crisp shallot rolls with cilantro raita
honey sweetened shrikhand

Fertility Fiesta
pinto bean soup over brown rice with red chile and cheese with perfect guacamole
mexican coleslaw
whole-grain mexican wedding cookies

Good Fortune Grub
szechwan tofu triangles in triple pepper sauce served over very green rice
emerald sesame kale
green tea panna cotta

Red, White, and Baby
bean and rice "meat"loaf
creamed kale
maple baked apples with dried fruits and nuts

Bon Appetit Bébé
white bean and vegetable cassoulet with millet crust
frisee and endive salad with olive vinaigrette
frozen honey mousse

Mom-To-Be Munchies
pistachio and almond butter on whole grain graham crackers
kale crunch with greek almond yogurt dip
almond caramel corn

Comments (3) | January 16 - 2:38 PM

category: Lists, News, Recipes, Studies + Trends, Vegan / Veg, Whole Grains

From the archives. This is the perfect picnic or potluck salad in part because it can be served at room temperature. Most of you know bulgur as the foundation for tabouli, it is a quick cooking grain with a mild, ever-so-slightly nutty flavor. This recipe uses the best ingredients from the summer market.

Easy Bulgur Salad with Summer Tomatoes
1 cup medium-grind whole wheat bulgur
1 1/2 cups water
sea salt

1/2 pound green beans (or use some yellow wax beans for extra color), blanched for a couple minutes in boiling salted water and then drained

1/4 cup extra-virgin olive oil
juice of 1/2 a lemon
1 garlic cloves, minced
1/2 teaspoon fine grain sea salt
a couple cranks of the pepper grinder

1/2 cup pine nuts, toasted
1/3 cup mint, washed and chopped
1 1/2 cups red, orange and yellow cherry tomatoes, halved

Put the bulgur and water in a saucepan with a teaspoon of salt and bring to a boil. Reduce heat, cover and simmer for 10-15 minutes, or until the liquid is absorbed and the bulgur is cooked through. While the bulgur is cooking cut the beans into bite-sized segments on the bias and set aside.

In a small bowl whisk together the olive oil, lemon juice, salt and pepper. Fluff the bulgur with a fork and toss with the lemon olive oil mixture. Add the pine nuts and mint and toss again. Taste and add more salt and pepper if needed. Add the cherry tomatoes and give one last gentle toss - gentle enough that the tomatoes stay intact. Serve slightly chilled or at room temperature.

Serves 4 to 6.

Comments (0) | August 19 - 4:39 PM

category: Recipes, Vegan / Veg, Whole Grains

From the archives. We've talked before about the powerful, health promoting properties of spices. This is a favorite spice-centric snack that comes together in just a few minutes. The jist: top a fresh batch of freshly popped popcorn with a turmeric-rich curry powder-infused butter.

Curried Popcorn
Shopping note: Choose a curry powder that is deep yellow, or deep yellow orange in color (that’s the turmeric).

1 teaspoon curry powder
1/4 cup unsalted butter
Plenty of freshly popped corn
add-ins like cashews or raisins (optional), chopped

Pop a big bowl of popcorn and set aside. Add any extras at this point (nuts, dried fruits)

To make the curry-infused butter add the curry powder to a saucepan of melted butter along with a couple pinches of sea salt. Toss the popcorn with a drizzle of the butter. If you want more control over the amount of butter you are applying to your popcorn, fill a small spray bottle with the curried butter and spritz and toss, spritz and toss until the popcorn is coated to your liking.

Taste for seasoning and mix in more salt if needed.

Comments (1) | April 1 - 1:20 PM

category: Recipes, Superfoods, Whole Grains

A delicious biscuit made from whole grain flours - meaning the nutritious parts of the grain the (germ and the brain) are left in the flour. In standard all-purpose white flour these are the components that are removed, leaving just the starchy endosperm portion of the grain. For some added zing a generous amount of citrus zest is added to the dough - a great way to work a bit of seasonal winter citrus into your baking. These are good alongside both savory and sweet foods - anything from a spinach omelette to a fruit salad with yogurt. For other seasonal variations on these biscuits you can add dried fruit or fresh berries in place of the citrus.

Citrus Cornmeal Biscuits

3 1/3 cups white whole wheat flour
1/2 cup finely ground cornmeal
1 1/2 teaspoon fine grain sea salt
2 tablespoons baking powder
zest of 2 lemons
zest of 3 oranges
1 cup unsalted butter, chilled and cut into 1/4-inch chunks
2 cups milk
1 egg white

Preheat oven to 425 degrees and place racks in the middle.

Into a large bowl or food processor add the flour, cornmeal, salt, baking powder, and zests. Add the butter and using a pastry cutter or 25 quick pulses of the processor blend until the mixture resembles tiny, pea-sized, sandy pebbles.

If using a food processor transfer the dough to a mixing bowl and with a fork stir in the milk until just combined.

Drop by heaping tablespoonfuls onto an parchment-lined baking sheet. Brush each biscuit with a bit of egg white and sprinkle with a dusting of cornmeal. Bake until the tops and bottoms are golden, roughly 10-13 minutes.

Makes 1 1/2 dozen large biscuits.

Comments (1) | February 5 - 11:26 AM

category: Recipes, Vegan / Veg, Whole Grains

I stumbled on Bluebird Grain Farms' Emmer (Farro) Pancake Mix recently, the mix piqued my interest because the flour base is ground from the organic heirloom whole grain, emmer. Sounded delicious.

The rest of the Bluebird Grain Farm line is equally inspiring - organic soft whole wheat white flour, wheat berries, organic whole flax seeds, organic dark northern rye, a whole grain pancake and waffle mix, and their newest product - a hearty old world cereal blend made from cracked emmer, cracked rye, and whole brown flax seed. Amazingly, they mill their flours fresh to order from their Washington State base - milling on Mondays for Tuesday/Wednesday deliveries and order fulfillment.

I used the Emmer Pancake Mix to create little sweet blini, topping each petite pancake with a thin layer of barely sweetened Bellwether Farms ricotta and a tiny dapple of jam (three different flavors).

Click here to see all the Bluebird Grain Farm products, place an order, or join their CSA.

Comments (3) | January 22 - 5:13 PM

category: New Products, Whole Grains

With temperatures dropping, hearty soup and stew season is at the door. There are a lot of fantastic soup and stew recipes making use of delicious (and nutritious) whole grains like barley, amaranth, and farro, as well as brown and colored rices. Here's a starter list of five...

- Sheila Lukins' Home-Style Mushroom Barley Soup (link)

Nancy Harmon Jenkins' Farro, Bean and Chickpea Soup (link)

- Lorna Sass' Amaranth, Quinoa, and Corn Chowder (link)

- Runner's World Lentil Brown Rice Soup (link)

- Beet, Barley, and Black Soybean Soup with Pumpernickel Croutons (Post Punk Kitchen via CHOW)

Comments (0) | November 25 - 1:10 PM

category: Recipes, Vegan / Veg, Whole Grains

Check out the buckwheat salad in the current issue of Food & Wine Magazine. They serve up big bowls of buckwheat (kasha), fennel, and shiitake and oyster mushrooms dressed in a brooding glaze of soy sauce, garlic, lemon juice, balsamic vinegar and parsley oil. Yum.

Photo by: James Baigrie

Comments (2) | November 20 - 7:41 AM

category: Recipes, Vegan / Veg, Whole Grains

This is a hearty, filling pasta dish. The peppery, nutritious greens provide a nice foil to the creamy, omega3-rich walnut pesto. As the weather begins to cool or if you are feeling particularly ambitious, stir in some sautéed mushrooms before serving.

Whole Wheat Fusilli with Walnut Pesto

3/4 pounds whole wheat fusilli pasta
1 cup toasted, chopped walnuts, divided
2 cups basil leaves, washed
1 large clove of garlic
1/2 teaspoon fine grain sea salt
1/4 cup extra virgin olive oil
3/4 cup freshly grate Parmesan cheese, divided
4 big handfuls of bitter greens (for example: arugula or watercress), washed

Prepare the pasta by boiling in salted water per package instructions. Reserve 1/3 cup of the hot water for future use before you drain the pasta and return it to the pot.

While the pasta is cooking make the walnut pesto by blending 1/2 cup of the walnuts, the basil, and garlic in a food processor. Pulse in the olive oil and follow with the cheese.

Pour the walnut pesto over the pasta along with some of the reserved pasta water. Stir and add the rest of the water if you want a creamier sauce. Sit in the greens and serve the pasta on a large platter topped with the rest of the walnuts and cheese.

Serves 4.

Comments (0) | September 18 - 10:32 PM

category: Recipes, Vegan / Veg, Whole Grains

A good lunchtime salad that fills you up without being overly heavy. It tastes good chilled or at room temperature, and can handle much of the abuse that takes place in a lunch bag or box. Packed with greens, mineral-rich sea vegetables, whole-grain noodles, and tofu - lots of flavor and texture in every bowl.

Soba Matchstick and Spinach Salad

1/2 cup creamy organic peanut butter
1/4 cup brown rice vinegar
3 tablespoons 100% maple syrup
2 tablespoons warm water
2 tablespoons shoyu soy sauce
2 cloves garlic
1 teaspoons toasted sesame oil

12 ounces organic soba noodles, broken into 2-inch segments, and cooked per package instructions in salted water

12 ounces organic tofu, cut into small cubes, and sauteed in a dry pan for 5 minutes.

3/4 cup organic peanuts (if you can find them), toasted or roasted
1 small bunch of green onions, sliced
3 or 4 big handfuls of baby spinach, well washed
1 sheet of toasted nori, crumbled (optional)

Start by making the dressing. Blend all the ingredients together in a medium bowl and thin with more warm water if needed (you want it to be the consistency of a fluid salad dressing). Taste and add a pinch of salt or two if needed.

In a large bowl add the cooked soba noodles, tofu, peanuts, green onions, spinach and nori. Toss well with about half of the dressing, now add a bit more at a time to get a proper coating. Taste and salt again if needed. Serve on a big platter.

Serves 4 to 6.

Comments (1) | August 15 - 10:53 AM

category: Recipes, Superfoods, Vegan / Veg, Whole Grains

This time of year everyone is looking for ways to use up the flood of zucchini coming out of gardens and farmers markets. The green beans add a pop of color and a nice amount of texture to this easy, bright, family-style pasta dish that takes no time at all to pull together. Use a mix of yellow and green zucchini if you can find the yellow.

Whole Wheat Penne with Summer Squash and Beans

a generous splash of extra-virgin olive oil
4 small zucchini, sliced 1/8 inch thick
1 large shallot, chopped
3 medium cloves of garlic, chopped
a sprig of thyme, just the tiny leaves
a few pinches of fine grain sea salt
8 ounces whole wheat penne pasta

3-4 handfuls of green beans and/or yellow wax beans, washed and tops and tails trimmed

- more extra-virgin olive oil
1 cup freshly grated parmesan cheese
1/2 cup chives, chopped (optional)
1/2 cup pine nuts, toasted (optional)
- more fine grain sea salt

Bring a large pot of water to a boil.

While the water is coming up to temperature put a large skillet over medium-high heat and add the olive oil. When it is hot stir in the sliced summer squash. Cook uncovered for 6 minutes or so, stirring only occasionally until the squash starts to brown a bit. Add the shallots, garlic, thyme, and salt. Cook until the garlic and shallots begin to soften, another minute or two. Remove from heat and set aside.

When they water is boiling salt it generously and add the penne. Cook per package instructions, but two minutes before the pasta is finished cooking add the beans to the pot. This way the pasta and beans should finish cooking at the same time. Drain and put the beans and pasta in a large bowl. Drizzle with a couple tablespoons of good quality olive oil and toss well. Add the zucchini and Parmesan and most of the chives and toss again. Taste and add more salt if needed. Arrange the pasta on a platter and sprinkle with the remaining chives and toasted pine nuts.

Serves 2-3 as a main dish, 4+ as a side.

Comments (2) | August 13 - 11:35 AM

category: Recipes, Vegan / Veg, Whole Grains

The September issue of Food & Wine is fantastic. In addition to a design feature highlighting Big Red Sun (they designed the outdoor space for Hotel San Jose), F&W also gives three pages to the adorable Erin McKenna of BabyCakes NYC. The article serves up three delicious recipes and the story of how an allergy diagnosis required Erin to shrug off all wheat, dairy, sugar, and caffeine from her life. Her recipes creatively use natural sweeteners and alternative whole grain flours. Can't wait to try them in my own kitchen and in person the next time I'm in New York City!

- Brownie Bites
- Raspberry Scones
- Cinnamon-Banana Bread

Comments (2) | August 10 - 6:08 PM

category: Interviews/Profiles, Recipes, Sweeteners, Whole Grains

Butter-kissed whole wheat pasta noodles tossed with a good amount of spinach - all nicely punctuated by toasted pine nuts, tangy feta, and a bit of sweetness from the dried apricots.

3 tablespoons organic, unsalted butter
7 handfuls spinach, washed well and cut into ribbons
1/3 cup plump, unsulphered dried apricots, chopped
1/2 cup pine nuts, toasted
1 cup freshly grated Parmesan
1/2 cup feta cheese, crumbled

1 pound whole wheat spaghetti
fine grain sea salt

Add the spaghetti to a large pot of rapidly boiling, well salted water and cook according to package instructions or until just tender.

Drain and immediately return the pasta to the pan, placing it back on medium heat. Stir in the butter, apricots, and spinach. Cook until the spinach wilts, a minute or two. Stir in the pine nuts, Parmesan, and a few generous pinches of sea salt. Gently fold in the feta and serve immediately.

Serves four to six.

Comments (2) | July 31 - 12:35 PM

category: Recipes, Vegan / Veg, Whole Grains

Many people who make the shift to brown rices never look back. Chewier and nuttier in flavor than their refined white counterparts, brown rices are a wonderful thing.

Brown rice is brown because the nutritious outer bran layer is left intact. Have a look at these nutritional statistics from The World's Healthiest Foods website:

"...The complete milling and polishing that converts brown rice into white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids. Fully milled and polished white rice is required to be “enriched” with vitamins B1, B3 and iron...."

Black and red rices are considered whole grains or whole rices as well, so experiment through the spectrum. Overall these rices might not be as delicate or tender as white rice, but they are delicious and complex in their own right. Brown rices take longer to cook, with short and plump brown rice grains taking up to fifty minute to cook. Longer grains typically take less.

Recipe: Cilantro Lime Brown Rice:
This Cilantro Lime Rice is perfect under kabobs or as a side to black beans.

3 tablespoons extra-virgin olive oil
4 cloves garlic, minced
2 teaspoons of salt
2 cups medium grain brown rice, rinsed 2 or 3 times
4 cups of water or lightly flavored vegetable broth

zest of one lemon
juice of one lime
2 cups cilantro, washed and chopped
2 big handfuls of spinach, washed and chopped
6 green onions, chopped

In a large saucepan over medium-high heat cook the garlic in the olive oil with the salt. Saute for just a minute and then stir in the rice until it is lightly coated with oil begins to toasted a bit, just 2-3 minutes. Add in the water/broth and bring to a boil. Reduce the heat, cover, and simmer slowly for 30 minutes or until the rice is tender, Fluff with a fork and then stir in the zest, lime juice, cilantro, spinach, and onions. Combine thoroughly and then taste. Stir in more salt a pinch at a time if needed.

Serves 4 to 6 generously.

Comments (2) | June 21 - 11:51 AM

category: Recipes, Vegan / Veg, Whole Grains

Everyone loves Rancho Gordo's stunning range of heirloom beans. Now RG fans can order up two of our favorite grains as well - quinoa and amaranth. Both products are hand-harvested, less than six months old, and come from small growers in Bolivia. Here's how to use quinoa in the Rancho Gordo manner, enjoy!

Steve Sando of Rancho Gordo on Quinoa

To make the quinoa, rinse it in cool water and strain. Saute some onion and garlic in a small pot and when soft, add the rinsed quinoa and water. One part quinoa deserves two parts water. Bring to a boil and then simmer for about 15 minutes. It's that simple. My lovely cousin Eden Epling, who grew up in Latin America, tells me she likes to add finely chopped, almost minced, peppers to the onion and garlic.

Comments (2) | February 17 - 11:21 PM

category: Recipes, Whole Grains

There are a lot of reasons to crave wild rice. It is beautiful, nutty, and has a nice bite to it. It goes well with smoky foods and fruits, and somehow lends a sense of seriousness and sophistication to a plate - an element that is often hard to come by.

Look for wild-rice with extra-long grains, it's often the highest quality and a fun change from traditional-length rice grains. Have you seen the wild rice grains that are over an inch long!?

Here's a favorite wild rice recipe, a wild rice bowl with dried cranberries and toasted pine nuts.

Wild Rice Bowl with Dried Cranberries

2 cups wild rice, washed and drained
1/2 cup pine nuts, toasted in a dry pan
1 cup red onions, slivered
1/2 cup dried cranberries

Garnish; more slivered red onions, crumbled Smart Bacon - both look beautiful next to the natural shades of the wild rice.

Fill a large pot pot with generously salted water. Add the wild rice and boil, uncovered for 55 minutes or so. You will know the rice is done when many of the grains are cracked open and tender, revealing the lighter inside.

Remove from the heat and drain off the water. Stir in the pine nuts, red onions, and dried cranberries. Garnish with more onions and the bacon.

This is fantastic served hot or cold.

Serves 4 to 6.

Comments (4) | January 4 - 11:09 AM

category: Recipes, Vegan / Veg, Whole Grains

If you are to believe a report published by the Food Business Review, 2006 is going to be the year of flax, superfruits, whole grains, and organics. Amen.

A few highlights:

- Organics are going mainstream and fast. In 2005, brands like Ragu, Orville Redenbacher and Ocean Spray all added organic variants. Expect to see even more mass-market brands take the plunge in 2006.

-According to researchers at Tufts University, an estimated 40% of Americans eat no whole grain foods at all. Expect that number to change in the wake of a deluge of new products that hit the market in 2005 that are almost certain to be followed by even more items in 2006.

- One reason that obesity is so prevalent these days is that consumers have lost all sense of what a reasonable portion is. One answer to this problem could be calorie-controlled packaging...

( Read the entire report )

Comments (0) | December 12 - 10:29 AM

category: Studies + Trends, Superfoods, Whole Grains

"The worst loaf of bread I ever baked was the Tibetan Barley Bread in The Tassajara Bread Book..." Jeffrey Steingarten takes on bran, germ, and endosperm in the November issue of Vogue.

Comments (0) | November 27 - 9:32 AM

category: Whole Grains

Teff packs a nutritional punch, and a serious one at that. Many believe Ethiopian runners owe their dominance in the long-distance running field to this tiny native African grain. And although many people have heard of teff, they often have no idea what to do with it. That's going to change - here are ten teff recipes we'd like to highlight.

For starters, you can buy teff as a miniscule whole grain, or as a flour - teff is gluten-free for those of you with allergies.

The grain used many different ways. Many Americans are familiar with one of its traditional Ethiopian uses - injera. This spongy, pancake-like bread has a consistency somewhere between a flatbread and a spongy crepe. I've also seen the teff grain used much like a baked
polenta, cut into wedges or into smaller squares that can be used as 'croutons' in soups and salads.

Like to bake quick breads, tarts, or galettes? Teff flour can be used as a substitute in baked goods and pancakes, quick breads, waffles, and
the like. Remember, it has no gluten so depending on what you are making you need to keep that in mind. Start by
substituting 25% teff flour, and then go from there.

Look for teff in your local natural foods store, or mail order it from The Teff Company. Photograph taken by Owen Barder while cycling through Ethiopia.

Teff Recipes:

- Teff Pudding Recipe
- Spicy Teff Pasta Recipe
- Teff Polenta Recipe
- Rebecca Wood's Corn Quiche in a Tef Crust Recipe
- Teff Gingerbread with Dates Recipe (scroll down):
- Teff Pie Crust Recipe
- Sweet Dried Teff Sprouts Recipe
- Teff Yogurt Pancake Recipe
- Apple Blackberry Crumb Pie Recipe

Comments (0) | November 21 - 7:57 AM

category: Lists, Recipes, Superfoods, Whole Grains