Two standout recipes from Domenica Marchetti’s Italian Cookies: melt-in-your-mouth Occhi di Bue (jam-filled shortbread dusted with powdered sugar) and nutty, buttery Frollini al Farro made with whole farro flour. Straightforward techniques, pantry-friendly ingredients, and authentic Italian flavor – ideal for home bakers exploring traditional Italian cookie recipes.
Lidey Heuck’s Warm Herbed Farro is a cozy, grown-up twist on classic rice pilaf. Nutty farro simmers with butter-softened onion, thyme, and broth until tender and chewy, then gets a fresh finish with parsley and scallions. Easy, versatile, and perfect alongside any protein.
Inspired by Michael Solomonov’s famously rich hummus, this weeknight version leans on canned chickpeas and extra tahini for fast, creamy results. Warm spiced farro adds a toasty, chewy topping that turns a simple bowl into a hearty, spoon-worthy vegetarian meal – no soaking, no peeling.
This Farro Tabbouleh is a hearty twist on the Mediterranean classic. Nutty farro is tossed with sherry vinegar, olive oil, cucumbers, tomatoes, onion, parsley, and feta. Fresh, light, and satisfying, it’s perfect as a standalone meal or paired with grilled chicken, shrimp, or steak.
This vibrant summer farro salad combines nutty farro, roasted zucchini, sweet corn, cherry tomatoes, and red onion with a punchy pistachio pesto. Perfect as a vegetarian main or a hearty side, it captures the essence of peak-season produce. Add grilled protein for an effortless, flavor-packed summer meal.
Not being able to eat at Via Carota and I Sodi are two of the things I miss most about not living in NYC anymore. Luckily, I have the Via Carota Cookbook to hold me over until my next visit. I’ve loved recreating dishes like this phenomenal Cavolo e Farro (Green Cabbage and Toasted Farro with Speck)!
A love letter to Smitten Kitchen’s latest creation: French Onion Baked Lentils and Farro. This effortless, hearty vegetarian dish features caramelized onions, tender farro, and a bubbling gruyere topping. A one-pan wonder that promises to warm you through the coldest winter nights with minimal cooking effort.
Ina’s Baked Farro and Butternut Squash was one of the very first Ina recipes I made (#22 to be exact) and a dish that’s made it to many “Best of Ina” lists. It’s such a simple recipe that’s hearty enough to be the dinner main but also works well as a side.