date:Mar 08, 2013
fait topping, but it was decidedly not chic.
If you're still talking about it that way, though, take a closer look at the cereal aisle in your supermarket, or the menu at that innovative gastropub around the corner. Granola has traded in the bulky sweater for a little black dress. All over the country, small-batch entrepreneurs see granola as a booming growth sector, while chefs view it as an elegant and wide-open canvas for culinary experimentation.
Born in the better-eating movement of the l