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 ...

Hearty grains meet crisp apples and tender chicken in this all-in-one salad This isn’t your average salad. Built on a base of chewy, fiber-rich pearl barley, it’s packed with juicy chicken breast, ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

The winter chill has arrived, which means it’s time for me to make soup. Recently I took a look at some vegetables about to go bad and decided to whip up a pot of vegetable barley soup. A soup like ...

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 ...

The earthy flavors and textures of grains make them star ingredients in salads, food writer John Ash says. They're delicious, to say nothing of nutritious — and ideal for vegetarians. Look no further ...

Amylase/trypsin-inhibitors (ATIs) are proteins that can trigger immune reactions in the human body. They are best known from wheat, where they are considered a possible trigger of non-celiac wheat ...