Do you want to remove all your recent searches?
All recent searches will be deleted
4 years ago6 views
The Washington Post
A so-called “ancient grain,” farro is being revived by chefs. Ghibellina changes it up with its farro salad by adding hazelnuts and roasted beets for a wider variety of flavor. Here's how Chef Jonathan Copeland makes it.
Report this video
Select an issue
Embed the video