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 ...

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

Much as I like white rice, it's tricky to cook. Not so with barley, which has become the new white rice for me. It has a heartier texture and rich, wheaty flavor, and stands up to rich curries, stews ...

Pearl barley cooks quickly, making it a convenient grain for fast weeknight dinners. You’ll find the other main ingredients in this main course salad—sweet corn, tomatoes, peppers, and zucchini —at ...

You don’t just have to be a cereal or beer fan -- or a natural foods junkie -- to love barley. This ancient grain has long been used in a variety of ways, and it’s perfect for adding substance and ...

A warm and slithery slurp of minestrone is all well and good, but I'm even more partial to the next-day thickening that occurs when the soup's pasta or grains have been refrigerated in tomato-y broth.