Sorghum

An easy one-bowl recipe, no shaping or scoring required.

This salad uses ancient grains to create a dish that reflects Mexico and the American South. For chef Maricela Vega it meshes both of their histories while making the most of the foods she is surrounded by.

Naturally sweet sorghum flour becomes caramelly when combined with butter and brown sugar in these cookies that, per their name, cause uncontrollable urges for more cookies.

Pecans make the most indulgent nut butter thanks to their high fat content. No one is complaining.

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

Yes, savory porridge is a thing. And if you bolster this creamy bowl of grains with lots of surprising toppings, it’ll also be a thing you crave for any meal of the day.

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Sorghum is a favorite ingredient of Blackberry Farm chef Joseph Lenn, who thinks of the grain when he thinks of fall flavors.

We’ve found that the best gluten-free recipes rely on a custom blend of flours and starches. To make your own sorghum flour, blitz whole sorghum to a powder with a Vitamix blender or a NutriBullet.

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

Eastern Kentucky–born and –raised chef Colin Perry plies his art now in Montreal at Dinette Triple Crown. The food there taps into traditions of both the far north and the high country South, as in this delectably oh-so-sticky pudding.

I love apples. I have this recurring dream where I leave the stress of the restaurant world behind and start a cider house, making exquisite hard cider. I start at sunrise and I finish in the mid-afternoon and retire to the farmhouse to cook a dinner for Mary and the girls. Apple brown betty is like a crisp made with bread crumbs. It's a wonderful dessert that is so simple and so rewarding in results. This is a good one for roping the kids into helping. Those apples aren’t going to peel themselves. Zabaglione is also known in France as sabayon. It is a custard-based dessert, cooked with a dessert wine. I stabilize mine with whipped cream and serve it cold, whereas in Italy and France you often see them served warm. Kind of like an eggnog in heaven.

Use this short crust pastry to make a deep dish apple pie or all your other gluten-free pastry needs.

When I was a little girl, making biscuits was one of my favorite things to do because they were so easy and so delicious. Not until I began my experiments with gluten-free baking did I realize the gift my mother and grandmother had passed on to me in the process: They taught me that in order in making the very best biscuits, it was all about the touch. The less you touched the dough, the better the biscuits. If you over-kneaded the dough, the biscuits would be much drier and would turn to stone twice as fast. So as you are kneading your dough, remember less is more, and you will have those moist, mouthwatering biscuits you've been dreaming about. Any of the suggested accompaniments you choose will sing atop this Southern classic.

If you can't find sorghum syrup, a combination of honey and molasses works nicely.