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.

You don’t just have to be a cereal or beer fan -- or a natural foods junkie -- to love barley. This ancient grain has long been used in a variety of ways, and it’s perfect for adding substance and ...

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, stews and salads. Check out these ideas.

Barley isn't just for beer. Give your rice a break and let barley bask in the whole-grain spotlight. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in ...

2 medium turnips or kohlrabi, peeled and cut into ½-inch cubes 10 ounces Tuscan kale (1 large bunch or 2 small), ribs removed and leaves sliced 1-inch thick 1. Season brisket with 1 tablespoon salt ...

Warm Breakfast Barley is an easy to make alternative to cereal or oatmeal. This breakfast porridge bowl is heart-healthy and ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.

F&W’s Justin Chapple adds crunchy toasted walnuts, briny green olives and lots of dill to this tasty salad. Slideshow: More Barley Recipes Justin Chapple is a chef, recipe developer, food writer, ...

Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.