twenty-two tips for effortless entertaining and barley with shiitake mushrooms recipe

Now that Thanksgiving is over, it’s official that we are sprinting into a full month of to-do lists, shopping and parties. If you’re like me, I’m guessing a lot of you will be hosting a party in the next month. And, I’m also guessing that like me, some of you are wondering, how the heck can I...


  • 2 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, minced
  • 3 ½ cups unsalted chicken stock
  • 1 ½ cup pearled barley
  • 1 ½ teaspoon coarse kosher salt, divided
  • 1 large leek, diced and cleaned, see tip*
  • 3 cups shiitake mushrooms, stems discarded and caps sliced
  • 1 1/2 teaspoon chopped fresh thyme
  • 1 ounce finely shredded Romano cheese
  • 1/3 cup chopped fresh parsley
  • Freshly ground pepper, to taste