White rice is great—I mean, you won't find a bigger fan—but sometimes it's nice to branch out. If you're stuck in a rut and ...

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 ...

Queen Esther, the heroine of the Purim tale, was quite a woman. Not only did she outwit the evil Haman and save the entire Jewish population of Persia, she did it all as a vegetarian. Or, by today’s ...

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 ...

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 ...

Instructions: Bring 1½ cups water and ¼ teaspoon salt to boil in a medium saucepan over high heat. Add barley, cover, reduce heat to low and cook until tender and most of water is absorbed, about 10 ...

What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...

This nutritious grain an important part of the Irish diet. Americans eat corned beef and cabbage on St. Patrick’s Day because, many decades ago, corned beef on the East Coast was cheaper than bacon, ...