This salad with peas and fava beans is simple and fresh, but the barley and chickpeas make it hearty enough to eat as a light lunch. When a huge meal just doesn’t appeal to you, try a hearty salad ...

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, ...

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 ...

Hearty grains meet crisp apples and tender chicken in this all-in-one salad This isn’t your average salad. Built on a base of chewy, fiber-rich pearl barley, it’s packed with juicy chicken breast, ...

1. Bring the water to a boil in a medium saucepan over high heat. Add the barley, cover and reduce heat to simmer. Cook for 10 to 12 minutes (or until barley is tender). Let stand covered another 5 ...

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 ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry, and ...

Getting your Trinity Audio player ready... The earthy flavors and textures of grains make them star ingredients in salads, food writer and recipe developer John Ash says. Plus, they’re delicious, to ...

In our Bloggers Cook BA column, see how our recipes turned out in other cooks' kitchens. Every week we choose a dish that several food bloggers made and feature it here with photos and links. Share ...

WEBVTT A FRONT COMES THROUGH THURSDAY EVENING. TRYING TO DRY OUT. SLIGHTLY LOWER HUMIDITY BY THE TIME WE GET TO FRIDAY. WE ARE PUTTING A TWIST ON SALAD HERE IN COOKS CORNER. WE'RE ARE JOINED BY A ...

Getting your Trinity Audio player ready... This impressive and unique salad, inspired by the flavors of Egypt, relies on a bed of tender, toothsome pearl barley as its base. Daniel J. van Ackere, ...