I've never met a whole (or partial) grain I didn't like -- quinoa, brown rice, millet, bulgur, sorghum, freekeh, farro -- I ...

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 ...

Cook barley according to package instructions. When barley is almost done cooking, cook the sausage in a large skillet. When it’s done, transfer it to a plate to drain on paper towels, then discard ...

This Beet Berries Barley Salad is a hearty salad that can be served as a main dish or a salad course. It’s filled with barley ...

1) Heat a large pot on the stove and the olive oil. Sauté the chopped onions, celery and minced garlic for about 3 minutes. 2) Add the remaining ingredients and bring to a boil, reducing to a simmer.

During my travels to Asia, I came to love miso for its wonderful salty depth, texture, and rich flavor. Marrying it with Riesling’s unique fruity character creates a uniquely flavorful ...

Ingredient obsession can be a good thing. Sometimes a certain ingredient pops up again and again in a store, in a restaurant or in your pantry. If you keep tasting it and cooking with it, you soon ...

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 ...