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 ...

Note: Cranberries add a nice tangy pop to the toasty barley. You can make this ahead and serve it warm or at room temperature, perfect for a holiday buffet. From Beth Dooley. In a large deep saucepan ...

We’re officially less than a week out from the prestigious James Beard Awards Gala—essentially the restaurant world’s answer to the Academy Awards—which takes place May 1 in Chicago. Seattle is ...

Note: Whole-grain hulled or hulless barley is hearty and toothy, the perfect foil to red lentils that turn tender and velvety when cooked. Seasoned with za'atar and red pepper, with a shot of lemon ...

Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender. While barley cooks, heat oil in a large nonstick skillet ...

Note: From a story on a day behind the scenes at Joachim Splichal’s Patina restaurant, this recipe is neither low-fat nor fast. But one taste and you’ll understand why--despite the winds of ...

A reader recently requested recipes using whole barley, a nutritious grain with an earthy, nutty flavor much richer than that of pearl barley. Fragrant, golden Barley Carrot Stew tastes delicious the ...

My friend Jordan Smith is a jack of all trades at Edy’s Grocer in Brooklyn. He works catered events, develops and bakes many of the pastries that are sold every day, makes the focaccia for the dinner ...

This delicious barley-based salad is adapted from “Ancient Grains for Modern Families” by Maria Speck (Ten Speed, $29.99). Speck used marinated dried figs in the salad. I substitute lightly candied ...