Barley soup—it is a real favorite in Tuscan kitchens—captures that love for simple, hearty meals. Seriously good. The mix of ...

In a 5-qt slow cooker, combine first eight ingredients. Stir in the water, broth, barley, and seasonings. Cover and cook on low for 8-9 hours, or until barley and vegetables are tender. Stir in ...

Packed with vegetables and grains, this surprisingly simple from-scratch meal simmers away until it’s nourishing and so ...

Heat the butter and 1 tablespoon of the olive oil in an 8-inch skillet over medium heat. Add the leeks and onions and cook until they are softened, about 4 minutes. Transfer to a large bowl and let ...

Heat oil in a large stock pot over medium-high heat. Add ground beef, onions, carrots, and celery, cooking and breaking up beef into crumbles. When beef is nearly done, stir in garlic and cook until ...

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 especially loved the combination of chewy, creamy, cheesy barley, sweet pepper enriched tomato sauce and well-crusted ...

INGREDIENTS: • 4 cups water • 2-3 teaspoons chicken base or 2-3 chicken bouillon cubes • 3/4 cup quick-cooking barley • 2 teaspoons cooking oil • 1 pound chicken breast halves or tenders cut into ...