When it comes to this pasta dish with mushrooms, spinach, and brown butter, you couldn’t ask for an easier or quicker weeknight meal.
Just sauté a hefty amount of mushrooms, add cooked pasta and spinach, and stir until the spinach wilts. Just like that, dinner is ready!
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If you’re a beginner cook, or even an intermediate one, it may not cross your mind to try making alfredo sauce from scratch. For me, it seemed just a tiny bit out of reach for years. Then one day, I gave it a try and quickly found myself saying, “Oh. That was really easy.”
Alfredo is one of the most underrated sauces—it’s made with just a few pantry staples, it’s always satisfying, and it’s surprisingly easy to make at home.
Every home cook should have a recipe at the ready for quick weeknight dinners. It’s certainly not just for restaurant dining!
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Barley is one of those grains that your grandmother probably always had in her pantry. And like many other treasures tucked away on those shelves, barley is chic now and a star ingredient on many trendy restaurant menus.
With this modernized recipe, we’re adding barley to a pot of vegetarian soup along with both dried and fresh mushrooms, and seasoning it with a surprising combination of soy sauce and balsamic vinegar.
The bowls of soup have a satisfying saltiness and an alluring sweetness—it’s an entirely new take on traditional mushroom barley soup.
Continue reading “Not Your Grandma’s Mushroom Barley Soup” »