If you like risotto, you will love this creamy, heart-healthy variation made with barley. Pearled barley is not a whole grain, because it has had much of the bran removed, but it has a lot more fiber than white rice so it’s a healthful choice. Chef David Koelling, a 1990 Workshop participant, adds mushrooms to his barley risotto to make the dish more substantial. Serve it in small portions as a first course or side dish—it would complement roast chicken—or in larger portions as a main course, with a salad.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.