Plenty of sweet shallots and meaty shiitakes add flavor to this hearty barley dish from F&W's Kay Chun. Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor.

From soups to salads, barley can be incorporated into many recipes to add texture and flavor. Barley is an extremely versatile grain and can be used in a variety of dishes. From being rich in ...

Byggrynssalat, a traditional Norwegian Barley Salad, is the newest recipe in my Nordic repertoire, and I am excited for its debut at my family’s annual Viking Feast, alongside Norwegian ...

Paired with a hearty root vegetable panzanella salad, featuring roasted carrots, parsnips, beets, and toasted rustic bread cubes tossed in a tangy vinaigrette, this dish balances bright ...

Taste for salt and pepper. Add mint and toss. On a platter or large plate, arrange the salad across. Break the burrata on top and do small pieces all across the plate. Garnish with some chili flake ...

so I came up with some individual buffalo chicken and vegetable crudités cups. Italian Pasta Salad offers a colorful mix of noodles, veggies, and zesty dressing in convenient cups. It’s a versatile ...

Begin with the fat side. If the chops are thick, cover the pan for a short time to steam-fry them until done. 2 Barley and sorghum salad Boil the grains until tender, adding salt towards the end.