FARGO — My family loves a big-batch salad, and this Antipasto Barley Salad with Roasted Tomato and Garlic Dressing is our new summer favorite. Featuring a blend of classic Italian antipasto ...

Cook the barley in the 1 1/2 cups of water until it is tender; drain and set aside. Add salt to taste.

As the weather begins to cool, I invariably start craving the comfort dishes of fall and winter. This year, one of the first comfort meals I thought to make was a rich, satisfying fall soup. Some of ...

All this week we've been bringing you five-ingredient recipes. Today, Chef and author of "The Broad Fork" Hugh Acheson is heating things up in the kitchen with one of his favorites: roasted chicken ...

We all want to eat better, and most of us would love to have more meals with healthful and flavorful whole grains on our table. Yet, as a cookbook author specializing in them, whenever I ask during ...

1. Sprinkle the chicken on both sides with salt and pepper. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the oil. Add the chicken, skin side down. Cook without ...

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 ...