Barley

Hearty fare from Auberge Sauvignon. Filet mignon is used instead of a cheaper cut, but the result is worth it.

This recipe is an accompaniment for Grilled Marinated Lamb Chops with Balsamic Cherry Tomatoes .

This recipe yields enough to have leftovers the next day. Serve with glasses of beer or Zinfandel for a warming autumn supper.

"Even in the spring it can be very chilly here in New England," saysMichelle M. Littlefield of Feeding Hills, Massachusetts. "My mom and I like to prepare this soup on weekends — and our entire family loves to warm up with a bowl of it."

A hearty soup that tastes just as good when rewarmed the next day.

This hearty soup is served at Belvedere Mansion in Staatsburg, New York.

While my brother and I were growing up, my mother made this soup in large quantities, always leaving plenty for freezing. Whenever my parents went out without us, Mom pulled out one of the many frozen tubs of this stew, which my brother and I nicknamed "Witches' Brew." I've hated it for as long as I can remember. I didn't start eating soup again until I was in my late 20s, and I still dislike stewed meat and cooked carrots. I blame it all on Scotch Broth.

When I first heard about Ari Weinzweig's delicatessen in Ann Arbor, Michigan, I couldn't believe it. A deli in the home of my alma mater. It's not really a deli but more of an international food emporium like New York's Zabar's with a definite Jewish touch. Mr. Weinzweig, a drop-out Ph.D. candidate, has taken an academic and appetizing interest in updating Jewish recipes like mushroom and barley soup, going back in history to the nineteenth-century Eastern European version similar to that served at New York's Second Avenue Deli.

Celebrate the best of the season—zucchini, tomatoes, corn, and more—all in one pot.

This hearty, comforting stew comes together in just one pot and in a fraction of the time as most traditional beef and barley soup recipes.

Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything, it just might.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.