Soups aren't always satiating. To bulk up your next bowlful, listen to the pros and stir in this nutty and chewy grain.

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.

As nutrition education manager for the North Texas Food Bank, Kaitlin Hammond oversees community classes teaching healthy, economical meal preparation. Outside of work, she's often tapped by her ...

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 ...

An ancient grain used as far back as the Stone Age, barley doesn’t just shine in cereals and breads. This hardy grain is perfect for lending depth to soups and stews, as well as salads. Check out ...

North Dakota is one of the nation’s top producers of barley, and one of my favorite grains to cook with and eat. While often used in soups and stews, this flavorful cereal grain is hearty enough to ...