If you’re looking for a flavor-packed salad for Meatless Monday, skip the lettuce tonight and try this Mediterranean barley salad. Freshly cooked pearl barley is tossed with a bright dressing of lemon ...

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 ...

In a medium saucepan, toast the barley over high heat, stirring a few times, until browned and fragrant, about 5 minutes. Add the vegetable stock and oil, cover and simmer over moderately low heat for ...

What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...

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 ...

Whatever your needs, you’ll find a soup for every mood and craving among these 30 soup recipe ideas. All the taste of chicken ...

For the soup: In a heavy-bottom pan, warm ¼ cup olive oil over medium-high heat. Season beef with a generous amount of salt and pepper and when the pan is very hot, sear well on all sides until brown ...

It’s cute that we keep “discovering” ancient grains. But there is something to be said for adding a new element to the plate—and bowl. Your life doesn’t have to be brown rice forever. Just when I’d ...

Elizabeth Davis, Mequon, requested the recipe for egg salad from Beans & Barley, 1901 E. North Ave. She wrote: “I love Beans & Barley egg salad, but have never been able to re-create it at home. I ...

Bonnie O., Franklin, requested the recipe for hummus served at Beans & Barley Market & Café, 1901 E. North Ave. She wrote: “I recently moved from the east side to Franklin and do not get to dine at ...