The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out. In a large saucepan, bring 6 cups salted water to a boil. Add ...

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 ...

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 ...

In his first solo cookbook, “Home,” local food superstar Bryan Voltaggio highlights the Mid-Atlantic cuisine of his youth, turning his creative precision to classic dishes using regional ingredients.

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 ...

Years ago, when I was in college in upstate New York and couldn’t return home to Texas for the holidays, I attended a Thanksgiving potluck at a schoolmate’s house. Thanks in great part to my lack of ...