Versatile main dishes that showcase grains can be rich in taste and kind to your food budget. And if you are trying to eat ...

When it comes to barley recipes, we’re all familiar with beef-barley soup, aren’t we? You don’t need a slow cooker for this heartier version; just a Dutch oven ...

Barley always used to be on hand in the kitchen cupboard as a welcome answer for a quick supper. But I don’t remember having it in either someone’s home or at a restaurant lately. Barley was probably ...

In a 5-qt slow cooker, combine first eight ingredients. Stir in the water, broth, barley, and seasonings. Cover and cook on low for 8-9 hours, or until barley and vegetables are tender. Stir in ...

What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...

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

After you’ve diced the onion, and added it to a saucepan, you may as well dice a carrot (or three) and add it to your soup in the making. Surely there’s some grain at the back of the cupboard — bought ...

Breakfast cereal in the United States means something crunchy scooped out of a box from the supermarket, a bowl of granola or perhaps oatmeal, cooked in haste in the microwave. In Asia it’s a ...