Easy

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

In this creamy, risotto-like side, arborio rice is replaced with healthier whole-grain farro.

This thick, robust vinaigrette is perfectly suited to dress a salad of sturdy greens.

The super-healthy pairing of fish and greens gets a welcome hit of richness and flavor from spicy, smoky chorizo. We love the combo so much, we’ve been cooking Swiss chard and beet greens the same way.

If you don’t have fennel, simply omit it and double the onion.

Customize the flavor profile of the finished dish by stirring some curry powder or Dijon mustard into the cooking liquid. This is part of BA's Best, a collection of our essential recipes.

Giving the broccoli a head start lets it get nicely browned, which brings out its sweetness.

For this classic garlic bread, you can cut and butter the bread well in advance, but don’t bake it until guests arrive. This is part of BA's Best, a collection of our essential recipes.

If you’ve never bought kohlrabi before, here’s a great reason to try it.

Customize this recipe by subbing in other nuts and seeds.

These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).

Hot-smoked salmon, unlike cured, is fully cooked.

You can dress this salad about half an hour in advance to no ill effect—the hearty greens can handle it.