Explore a vibrant place filled with history, delicious cuisine, and flamenco in Southern Spain!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Join me on a Greek Island full of ancient legends, delicious cuisine, crystal-clear blue water, and glorious sunshine.
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is where majestic scenery meets a laid-back lifestyle. Join me and experience “la dolce vita” in the Amalfi!
Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
2 1/2 quarts chicken or vegetable stock1/2 cup pearl barley2 carrots, peeled and diced2 parsnips, peeled and diced2 boiling potatoes, unpeeled, diced1 rutabaga, peeled and diced1 cup broccoli florets1 tsp. chopped fresh thyme1 tsp. chopped fresh oregano1 Tbs. chopped fresh flat-leaf parsley
In a large soup pot over high heat, bring the stock to a boil. Add the barley, reduce the heat to medium-low, cover and simmer until almost tender, 15 to 20 minutes.
Increase the heat to medium-high and bring to a simmer. Add the carrots, parsnips, potatoes, rutabaga, broccoli, thyme and oregano. Simmer, uncovered, until all the vegetables are tender, about 15 minutes.
Ladle the soup into warmed bowls, garnish with the parsley and serve immediately. Adapted from Williams-Sonoma Seasonal Celebration Series, Autumn, by Joanne Weir (Time-Life Books, 1997).
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!