Eveline Weyl remembers growing up in France with a green-wheat soup, served every Friday evening. “We called it gruen kern or soupe au blé vert, and it was made, basically, by simmering onions and carrots and using green wheat to thicken the broth,” she told me. “My mother said it was very healthy for us children.” I asked all over for a recipe for this dish but couldn’t find one. Then, watching a Tunisian videographer from Paris taking photographs of his mother making soup, I realized that the soup Tunisians call shorbat freekeh, made with parched wheat, is nearly the same as the green-wheat soup for which I had been searching. Young green wheat is available at select health-food stores these days, and made into juice. Ferik or freekeh is the parched substitute. I like this soup so much that I often use barley, bulgur, wheat berries, or lentils if I can’t find the green wheat. In fourteenth-century Arles, Jews ate many different kinds of grains and legumes. Chickpeas, which came from the Middle East, and green wheat were probably two of them. The original recipe for this soup called for lamb bones, but I prefer a vegetarian version. The tomato paste is, of course, a late addition.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.