Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The dish is substantial enough to be a main course for a lunch; to make it vegetarian, substitute good vegetable stock for the beef broth.
NYT Cooking: Summer pasta A summer pasta should be simple and fresh, ideally made with vegetables straight from the garden or market. Look for the best artisanal ricotta; top-quality ingredients make all the difference here.
Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing
This recipe for Chorizo & Roasted Red Pepper Pasta makes a quick & simple, yet impressive pasta dish.The kick of the chorizo and roasted red peppers are balanced perfectly by a creamy mozzarella cheese.