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Joyce Goldstein

  • How-To

    Lasagne: the Real Deal

    Learn how to make classic Italian meat lasagne and then adapt it for a vegetarian twist

  • Recipe

    Spinach & Ricotta Lasagne

    The ultimate vegetarian lasagne is made with a quick homemade tomato sauce and even quicker besciamella (cream sauce) for layering with the rich spinach-and-ricotta filling. Made-from-scratch lasagna noodles are thinner…

  • Recipe

    Beef & Pork Ragù Lasagne

  • Recipe

    Quick Tomato Sauce

  • Recipe

    Basic Cream Sauce (Besciamella)

    This Italian version of bechamel sauce is a building block for Spinach & Ricotta Lasagne and Beef & Pork Ragù Lasagne. Double this recipe, using a 3-qt. saucepan, to make enough sauce…

  • Recipe

    Rustic Bean & Farro Soup

    The farro can get soft if it sits in the soup overnight, so I cook it separately and add it only to the amount of soup I'm serving.

  • Recipe

    Bulgur & Chickpea Salad with Sun-Dried Tomatoes, Feta & Mint

    The freshness of herbs, the tang of feta, and the intensity of sun-dried tomatoes give wheaty bulgur a bright boost. And the grain’s crunchy-tender texture makes it a satisfying, quick…

  • Recipe

    Barley Risotto with Mushrooms & Gremolata

    When cooked as a risotto, barley develops a rich and creamy consistency. The parsley, lemon, and garlic garnish is a fresh, simple accent to the risotto’s nutty, robust flavors.

  • Article

    Enjoying Grains

    As versatile as pasta, grains bring nutty flavor and great texture to salads, pilafs, soups, and risotto

  • Recipe

    Wheatberries with Fragrant Spices, Currants & Almonds

    You can serve this dish as a pilaf-like side dish or as a vegetarian main dish. I also use it to stuff poultry and vegetables, such as baked red peppers and…

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