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1. Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, olive oil and season with salt and pepper. Arrange in a single layer and roast until ...

During my travels to Asia, I came to love miso for its wonderful salty depth, texture, and rich flavor. Marrying it with Riesling’s unique fruity character creates a uniquely flavorful ...

Read Julie Van Rosendaal's account of making dinner for Leonard Nimoy here. SAUSAGE, LENTIL AND BARLEY SOUP If you like, cook the barley separately in a pot of boiling water — as you would cook pasta ...

Mediterranean eating is built on plants, beans, whole grains, nuts, seeds, and olive oil—ingredients that naturally bring ...

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 ...

This Beet Berries Barley Salad is a hearty salad that can be served as a main dish or a salad course. It’s filled with barley ...

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 ...

Ingredient obsession can be a good thing. Sometimes a certain ingredient pops up again and again in a store, in a restaurant or in your pantry. If you keep tasting it and cooking with it, you soon ...

Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...