Millet helps create this gluten-free soup that's so thick it could almost be called a stew. From our spring, 2012, issue. Toasting the millet before cooking brings out a deeper flavor. Simply add the millet to a dry pot or pan and stir constantly...

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This is, hands down, our most requested recipe. It's probably because this irresistible grain salad is crunchy and chewy at the same time - it makes you feel healthy just eating it.

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An excellent way to celebrate spring, this simple Asian influenced salad is a snap to prepare.

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The sunny taste of Spain all rolled into a super simple tapa you'll want to serve year-round!

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This recipe is from our Winter, 2011, issue of Graze.   Our Local Food Bloggers' Potluck featured a variety of homemade breads, soups and sandwich makings. Blogger Erica Foregger wowed us with this seasonal squash spread, perfect on...

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From our fall, 2011, issue of Graze. There are at least as many delicious apple dessert recipes as there are varieties of apples. While we adore pies and crisps, sometimes an old fashioned cake hits the spot. This recipe is pretty simple and will make...

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F-f-fluffy f-f-flapjacks! It's like staying at the cabin. You might need to fend off bears, birds, lumberjacks, yodelers and any other woodsy creature once they catch a whiff of these golden beauties. Load your cakers with berries and top with...

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A dosa is an Indian flatbread made with rice flour that is very thin and rollable, much like a crepe.

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Ginger can exhibit a good bit of heat - especially when the juice is extracted from old fibrous roots - and it mixes in well with many Indo-Asian and Eastern dishes. 

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This simple appetizer is just outstanding when melons are at their lucious peak.

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