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

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 ...

1. Heat a large soup or stockpot or Dutch oven over medium-high heat. Add oil and heat until oil is shimmering. 2. Add onion, garlic, carrots, celery, and squash. Cook 3-4 minutes or until onions are ...

Instructions: In a large saucepan over medium-high heat, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl. Set the pan over medium heat and add ...

This recipe is an invitation to see barley in a new light — the bright light of summer. The grain is so commonly associated with belly-warming winter soup, it’s like a popular sitcom actor who is ...

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 ...

Cereals, soups, and many other foods may contain barley, a type of grain and known source of healthy nutrients. Hulled barley offers lots of fiber and may reduce your risk of developing diabetes and ...

Instructions: In a large saucepan over medium-high heat, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl. Set the pan over medium heat and add ...

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

When I was young, my mom would make my sisters and me desserts all the time. It was our motivation for eating dinner. On a really special night, or probably when we were having fish or peas, she would ...