This Week's Best Recipes on Serious Eats  - Mango Mousse Pie: This light and refreshing mousse pie is made with mango purée, which you can make using fresh or frozen mangoes puréed in a blender, or with purée purchased from the store.
- Lamb Moussaka (Greek Lamb, Potato, And Eggplant Casserole): Moussaka is a traditional Greek dish made with cooked potatoes, roasted eggplant, and a sauce of ground lamb, all covered in a rich, cheesy sauce.
- Roasted Ratatouille Lasagna Napoleons: This light lasagna is made from layers of roasted eggplant, zucchini, peppers, onions, and whole garlic cloves, layered with sun-dried tomato sauce, fresh pasta sheets, and a topping of fresh herbs, mozzarella, and parmesan.
- Midnight Asparagus With Creamy Eggs: This one-skillet dinner features chopped asparagus and onion cooked with four whole eggs.
- Son-In-Law Eggs: Thai Fried Hard-Boiled Eggs In Tamarind Sauce: This dish captures so very well the sour, salty, sweet flavors associated with traditional Thai food without the burning heat that is often mistaken as the necessary component of "authentic" Thai cuisine.
- Pasta Salad With Peas And Pesto: Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas.
- Rye Bread With Molasses And Caraway: This rye-based dough is relatively easy to work with and has enough elasticity to get a good hole structure.
- Coca-Cola Cake: This cake is moist and rich, with a thick layer of chocolate icing.
- Walnut And Banana Smoothie: Why should peanut butter and almond butter get all of the smoothie love? This frosty drink is a new twist on the classic combo of bananas and walnuts.
Featured Recipe  [Photograph: Paulette Phlipot] Chewy, nutty, and healthy in so many ways, farro is an awesome grain. There are loads of ways you can use it; chilled in a salad or stirred into a creamy risotto are just a few. Cheryl Sternman Rule, author of Ripe, has chosen to turn hers into a hash—a Cremini Farro Hash with Poached Eggs to be precise. With flecks of thyme and a touch of tangy sour cream, this farro mushroom hash would be great on its own, but finishing it off with perfectly poached eggs puts it over the top. It's a winner. What Worked: Hearty, healthy, and super satisfying, this is the kind of vegetarian meal that comforts and warms, and never once has anyone wanting for meat. Okay, the egg helps. What Didn't: It might not be the most health-minded suggestion but next time we'd up the sour cream for a more Stroganoff-like effect. Suggested Tweaks: Swapping out the onion for a few leeks could only do good things. Reprinted with permission from Ripe by Cheryl Sternman Rule. Copyright © 2012. Published by Running Press. Available wherever books are sold. All rights reserved. Cremini Farro Hash With Poached Eggs - serves 4 - Active time: 45 minutes
Total time: 45 minutes Ingredients 1 1/2 cups semi-pearled farro, rinsed
1 small yellow onion, diced
12 ounces cremini mushrooms, wiped clean, trimmed, and finely chopped
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1/4 cup dry sherry
1 to 2 tablespoons sour cream, to taste
2 to 3 teaspoons fresh lemon juice
1 teaspoon white vinegar
4 large eggs
3 tablespoons minced chives Procedure 1. Cook the farro in a large pot of boiling, salted water according to package directions. Skim off any foam that rises during cooking. Drain, and rinse. 2. In a large skillet, warm the oil over medium-high heat. Add the onion, creminis, thyme, 1 teaspoon salt, and a generous grinding of pepper. Sauté until the mushrooms release their liquid, the onions turn translucent, and the moisture nearly evaporates, about 10 minutes, stirring frequently. Add the sherry. Allow to bubble steadily until the liquid nearly boils off, about 2 minutes. Remove from the heat and stir in the farro and sour cream. Season with 2 teaspoons of the lemon juice (adding more to taste) and additional salt and pepper. Cover to keep warm while you prepare the eggs. 3. Fill a medium saucepan halfway with water. Bring to a hard simmer, add the vinegar, and lower the heat to a gentle bubble. Crack 1 egg into a small ramekin. Swirl a wooden spoon in the water to create a whirlpool, then tip the egg into the swirling water. Immediately repeat with the remaining eggs, nudging the eggs to the side so they don’t clump together. Poach the eggs for exactly 3 minutes, flipping them over during the last minute of cooking. (If you’re a novice, try poaching 1 or 2 at a time.) 4. To serve, divide the farro mixture among four serving plates. Remove each egg with a slotted spoon, blot gently with paper towels, and lay atop each mound of farro. Sprinkle with the chives, and serve immediately. Last Week's Recipe Last week's Recipe Newsletter recipe was for Andrea Nguyen's Tofu With Kimchi And Pork Belly. Check out more recipes at Serious Eats! | 
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