I've never met a whole (or partial) grain I didn't like -- quinoa, brown rice, millet, bulgur, sorghum, freekeh, farro -- I like them all. My husband, on the other hand, is a bit more discerning (aka ...

A great way to cook fish is to steam it in parcels. Here’s a simple recipe that never fails. The fish, sealed in the packet with wine and a bouquet of vegetables and herbs, steams in its own juices ...

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 ...

As nutrition education manager for the North Texas Food Bank, Kaitlin Hammond oversees community classes teaching healthy, economical meal preparation. Outside of work, she's often tapped by her ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. Chewy, nutty, pearl barley isn’t just for soups. Here, we’ve made it the ...

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

Barley — good old, sturdy barley — is one of those beautiful local foods that is often overlooked. Perhaps we take it for granted because the grain is easy to cook (far less fussy than rice or quinoa) ...

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 ...

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 ...