January 22, 2013
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Pat Greenhouse/Globe Staff
Pomegranate-glazed chicken with coconut quinoa at Abby Park in Milton.
Chef Tony DeRienzo of Abby Park.
Aram Boghosian for the Boston Globe
Chef Jason Bond prepared a chestnut flour tart with caramelized cheese, a confit of shallots, and puffed amaranth at Bondir.
Chef Jason Bond of Bondir in Cambridge.
Clockwise from top left: Whole grains barley, yukihikari rice, kañiwa, rye, triticale, and amaranth at Bondir in Cambridge.
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