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 ...

White rice is great—I mean, you won't find a bigger fan—but sometimes it's nice to branch out. If you're stuck in a rut and don't know what else to try, then this collection of recipes is perfect for ...

Looking for a way to stretch meals to fill your family's tummies? Maybe a way to make portions last longer? From quantities to budgeting the grocery bill, having in-home dinners that feed more for ...

Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets as hot as it’s been this week, there are few things that will ...

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, it’s both satisfying and versatile. Tossed in a simple apple cider ...

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a medium saucepan of boiling water, cook ...

Heat a large pot over medium-high heat. Add olive oil. Season the turkey drumsticks with salt and pepper, then add to pot. Brown turkey legs on all sides, about 5 minutes per side. Remove and set ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.