Whole Wheat Flour
How to Make Oatmeal Taste Better Than, Well, Oatmeal
Already in love with chewy (but kinda bland) oats? Work in some new varieties of rolled grains, and pretty much everything gets more delicious.
By Adina Steiman
BA's Best Bread
This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself. To ensure you have fresh bread on time, count back three nights from the day you want to bake.
By Claire Saffitz
Whole Wheat Chapatis
If you have a stovetop griddle, use it to make a few flatbreads at a time.
By Rebecca Collerton
Rustic Lemon Tart
Add a blast of bright citrus to your weekend with this Italian-style tart.
By Maialino
Individual Orange Cranberry Biscuits
Perfect for a holiday brunch or a breakfast treat for houseguests, these tender biscuits are bursting with tart cranberries, orange zest, and the gentle perfume of vanilla.
By Jodi Berg
The Whole Wheat Pasta That Actually Tastes Good
Our writer thought whole wheat pasta was a drag—until she discovered one in Italy that isn't.
By Sheela Prakash
Buckwheat-Rye Pancakes
A combination of whole-grain flours gives earthy, nutty complexity (read: tons of flavor) and a satisfying bite to these delicious pancakes. Make a big batch of the mix to keep on hand, or pack some up to deliver to a friend.
By Chris Morocco
Whole Wheat-Apple Crisp
Whole wheat flour gives this brown sugar–oat topping a nutty flavor that perfectly complements the sweet-tart apples beneath.
By Natalie Chanin & Butch Anthony
Vegan Chocolate Tart With Salted Oat Crust
You don't have to use a vegan chocolate to make this decadent tart—any bittersweet baking bar will be great. But if you want to go dairy-free, be sure to read the label.
By Claire Saffitz
Whole Wheat Pancake and Waffle Mix
By Catherine McCord
Very Berry Muffins
By Catherine McCord
Chocolate Chip Cookie Cake
By Catherine McCord
Sweet Potato Pancake Stack
By Catherine McCord
Apple Applesauce Muffins
By Catherine McCord
Whole-Grain Waffles with Strawberries and Almonds
Top these tender whole-wheat waffles with fresh fruit and slivered almonds for a restaurant-worthy breakfast.
By Stephanie Clarke and Willow Jarosh
Very Chocolaty Chocolate Brownies
Chocolate lover alert! These brownies are sensational: very chocolaty, moist, and delectable. It's not only their taste that is rich—they're also rich in healthy ingredients: whole-grain flour, chia seeds, walnuts, coconut oil, and I'll even include antioxidant-packed chocolate on this list. Once baked, you should let the brownies cool at least 30 minutes before cutting into them. At this stage they will be warm and gooey. These brownies taste even better the second day, so they are a great make-ahead dessert. If you plan on serving them on the day they're baked, refrigerate them for an hour or two before serving. — Myra
By Myra Goodman and Marea Goodman
Brown Soda Bread
Connie McEvoy, Louth: Retired farmer and craft expert
As the eldest of ten, from the age of 12 I would make several cakes of this wheaten bread every Saturday based on my grandmother's recipe. We always mixed it by hand and I still measure it by hand, using four large fistfuls of wholemeal flour and two smaller fistfuls of plain flour.
Classic Moonpies
Moonpies are traditionally thrown from Mardi Gras floats in New Orleans, and Mobile, Alabama, but with this easy recipe you can make your own chocolate-dipped graham cracker and marshmallow treats to enjoy at home—no parade or crowds required.
For more on moonpies and Mardi Gras, see Make Your Own Moonpies.
By Raquel Pelzel
Pasta Acqua e Farina (Flour-and-Water Dough)
Whole-wheat flour may be used if desired.
By Oretta Zanini De Vita and Maureen B. Fant
Pancake Cake with Maple Cream Frosting
We admit that we have had cake for breakfast before. Who hasn't? But how about breakfast for dessert? This recipe came about when we accidentally made too much pancake batter on Sunday morning. It's our take on a thousand-layer cake. The pancakes can be made up to a day ahead and refrigerated. The cake can be assembled up to 2 hours ahead. Not feeling like dessert? Prepare the pancakes using only 2 tablespoons of sugar and have them for breakfast.
By Brent Ridge , Josh Kilmer-Purcell , and Sandy Gluck