Name: Grilled Portobello and Farro Salad
Yield: Makes 4 servings
Ingredients: 4 cups water; 1 cup farro (spelt)*; 12 tablespoons olive oil; 1/2 cup chopped fresh parsley; 1/4 cup dried currants; 4 green onions, sliced; 3 tablespoons Champagne vinegar or white wine vinegar; 1 shallot, chopped; 1 garlic clove, minced; 4 large portobello mushrooms, stems removed; 1/2 cup chopped toasted cashews; 1/4 cup radish sprouts

Peyton Hughes of Iowa City, Iowa, writes: "My extended family met for a reunion in Boston a few months ago. For our last night together, we decided it would be appropriate to have dinner at Finale. I'll never forget the unusual grilled portobello salad."

Farro, or spelt, is a cereal grain that's been eaten in southern Europe for ages.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.