A Vibrant Vegetarian Soup That’s Virtually No Work

Without the Italian sweetness of farro or the health benefits of quinoa, barley can seem a little frumpy. Thank goodness Hetty Lui McKinnon reminds us that barley’s velvety, knotty texture and mild flavor pair wonderfully with a wide range of ingredients beyond the usual mushrooms and beef. In her new recipe for Lemony Pearl Barley Soup, she brings out the lighter, brighter side of barley with a broth laced with citrus and lots of feathery dill. A dollop of yogurt (dairy or coconut) and some fresh spinach add creaminess and just enough plant matter to make it a meal. It’s the perfect dish to keep bubbling on the stove as winter mellows with spring.

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Lemony pearl barley soup

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If you’re looking for something substantial and meatless but too hungry to wait for a pot of barley to cook, consider Kay Chun’s tofu and mushroom jorim. Based on a Korean braised beef dish, Kay’s version features tofu and mushrooms simmered in a tangy blend of garlic, ginger and soy. A little kimchi on the side adds just the right spicy contrast.

Kay is a master at achieving complex flavors from just a few ingredients. Case in point: Her pork and ricotta meatballs require just five ingredients (not counting salt and pepper), but they somehow come together into a stunning, flavorful, delicate dish, with an airy texture of the ricotta. You can serve the meatballs on their own, perhaps with lemon wedges and crusty bread on the side, or simmer them in a pan of marinara sauce and pour over spaghetti. Feel free to substitute turkey or chicken for the pork.

It would be remiss to talk about minimalist cooking without mentioning Mark Bittman, who wrote the minimalist recipe column for the New York Times Food section for more than 13 years. Easy Chicken and Rice is one of her most popular recipes, and for good reason. He strips this classic dish down to the essentials: olive oil, onions, chicken and rice, with a little chopped cilantro or parsley for color and freshness. You can spice it up with a pinch of saffron or other spices, olives or capers, tomatoes or roasted peppers, or leave it simply and deliciously as is. There’s no dinner more comforting than this.

Here’s another suggestion for all fish-loving cooks: Ali Slagle’s Crispy Baked Fish with Tartar Sauce. The tartar sauce does double duty here: Ali spreads some on the fish before cooking to season it and help the breadcrumbs adhere to the fillets, and to meld the bold flavors of the chopped pickles and garlic in the oven. Then she adds a spoonful to serve – its tangy creaminess contrasts with the tender, crispy fish. It’s a clever technique she learned from recipe developer Molly Kreuger, and it’s stuck around.

Hetty topped dessert with her bittersweet and chewy mochi brownies. Sweet rice flour gives them their bouncy texture and melted chocolate chips make them fudgy and rich. And since they’re also gluten-free, you can distribute them widely, sharing their deliciousness with anyone who avoids wheat.

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That’s all for the moment. I’ll see you Wednesday.