Ancient grains, modern meals

Kamut, teff, emmer, einkorn, amaranth, farro.

Have you seen these grains in stores and wondered what to do with them?

Sylvia Fountaine offers several recipes in the next Spokesman-Review Food section, which spotlights ancient grains in modern meals.

Look, also, for a review of Kevin Dundon’s latest cookbook as well as a recipe from it for apple upside-down cake.

As always, there are tidbits in the weekly Fresh Sheet feature.

There should be room for a few Southern recipes, too.

Cheers!