It's so simple and satisfying.

Now that the kids are back in school, nutritious one-dish dinners are a timely treat. In America’s Test Kitchen’s book,” The Everyday Athlete Cookbook,” the authors advocate that this hearty Beef and ...

Heat oil in a large stock pot over medium-high heat. Add ground beef, onions, carrots, and celery, cooking and breaking up beef into crumbles. When beef is nearly done, stir in garlic and cook until ...

These are the soups that F&W readers come back to year after year, spanning beloved classics from around the world and ...

From “Soup: The Ultimate Book of Soups and Stews” by Derek Bissonnette. Bissonnette serves the soup with country-style bread. Add the split peas, barley, and stock to a large saucepan and bring to a ...

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 ...