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 ...

Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper.

For a creamy mushroom barley risotto, saute some onions and garlic in olive oil. Add sliced mushrooms and cook until soft. Stir in half a cup of pearl barley and gradually add vegetable broth while ...

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 ...

You don't need to splash out at your local Italian when this low in sugar and saturated fat risotto can be served for two at just £2.50 each. It combines parsley, spinach and pearl barley with a bunch ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

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 say nothing of nutritious – and ideal for ...

Barley always used to be on hand in the kitchen cupboard as a welcome answer for a quick supper. But I don’t remember having it in either someone’s home or at a restaurant lately. Barley was probably ...

As someone who dines out a lot for work, I can tell you that barley doesn't appear on a whole lot of menus. And as a home cook, I can see how this grain maybe isn't perceived to be as sexy as farro, ...