Because there are three kinds of farro and several ways it is processed, the catch-all name might make it confusing for some cooks, but with some know-how, it produces a delicious result.

For this herbaceous sweet-savory take on tabbouleh from chef Dylan Patel at Chicago's Avec, grilled grapes make fast friends with farro, honey-roasted peanuts, lots of herbs, and a nutty ...

This Farro Salad with Lemon Vinaigrette is hearty, satisfying, and bursting with bright, tangy flavors. It's made with warm ...

Garten’s go-to side dish, originally from NYC-institution Charlie Bird, offers a modern take on a versatile ancient grain. "I ...