Barley soup—it is a real favorite in Tuscan kitchens—captures that love for simple, hearty meals. Seriously good. The mix of ...

Barley is comfortably common. You can find it easily, often sold in generic packages, sitting next to the bags of split peas and navy beans on the lowest shelf at your unfancy neighborhood supermarket ...

Chewy, nutty, pearl barley isn’t just for soups. Here, we’ve made it the star of a hearty bowl that’s full of contrasting – and surprising – textures and Middle Eastern flavors, with its warm spices ...

Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

North Dakota is one of the nation’s top producers of barley, and one of my favorite grains to cook with and eat. While often used in soups and stews, this flavorful cereal grain is hearty enough to ...

We especially loved the combination of chewy, creamy, cheesy barley, sweet pepper enriched tomato sauce and well-crusted ...

Chewy, nutty, pearl barley isn’t just for soups. Here, we’ve made it the star of a hearty bowl that’s full of contrasting-and surprising-textures and Middle Eastern flavors, with its warm spices and ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

This undated photo provided by America's Test Kitchen in June 2019 shows a Barley Bowl with Roasted Carrots and Snow Peas in Boston. This recipe appears in the cookbook "Vegan for Everybody." (Steve ...