Name: Toasted Barley and Asparagus "risotto"
Yield: Makes 4 servings
Ingredients: 12 ounces asparagus, trimmed, cut into 3/4-inch pieces; 2 cups pearl barley; 3 tablespoons butter; 1 cup finely chopped onion; 3 large garlic cloves, finely chopped; 8 1/2 cups (about) canned vegetable broth; 2 cups drained canned diced tomatoes in juice; 1/2 cup freshly grated Parmesan cheese; 1/2 cup chopped arugula or 3 tablespoons chopped fresh parsley; 2 teaspoons grated lemon peel

Image may contain Plant Food Meal Produce Dish Vegetable and Bean

Toasted Barley and Asparagus "risotto"Brian Leatart

Risotto, by definition, is made with rice. But other grains—like the barley in this main-course recipe—can be prepared in the same style with equally terrific results. Toasting the barley enhances its nutty flavor and keeps it from getting soft and mushy.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.