Now that the kids are back in school, nutritious one-dish dinners are a timely treat. In America’s Test Kitchen’s book,” The Everyday Athlete Cookbook,” the authors advocate that this hearty Beef and ...

Lighter than you may expect, this beef barley soup features seared chunks of beef and lightly chewy barley, but spinach and lemon step in for the usual mushrooms. It’s especially herby from a bouquet ...

For the soup: In a heavy-bottom pan, warm ¼ cup olive oil over medium-high heat. Season beef with a generous amount of salt and pepper and when the pan is very hot, sear well on all sides until brown ...

Most beef barley soups are like stews — so thick with grains and chunks of meat that your spoon practically stands up even when you’re not holding on. This one, however, falls on the lighter, brothier ...

Last month when I was going on about the panoply of locally produced foods at Ravenswood’s River Valley Farmer’s Table, I neglected to mention the small stock of obscure grains grown by Hazzard Free ...

In the last two weeks, five friends have come down with either a pesty cold or nasty flu bug. When I mention that I have some delicious, homemade Beef Barley Soup on hand, they brighten up. Bless ...

Barley is an Old World grain enjoyed in Early America by presidents and peasants alike. Dried, it lasts for months. Ground, it makes a cake-like bread. Cooked, it triples in size and provides an ample ...