|1||recipe Barley Soup with Caramelized Onions and Pecorino Cheese|
|2||Tbsp. olive oil|
|4||baby bella mushrooms, sliced about ⅜-inch thick|
|~||Sea salt and freshly ground pepper|
|½||cup half-and-half or cream|
|~||Finely chopped parsley|
Related article: Barley becomes ‘risotto’
This content is from the Deborah Madison collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything