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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.