Here’s a way to keep boneless, skinless chicken breasts moist. I saute the chicken and then cover the skillet and finish the cooking in the oven. So the chicken has a nice crust and the steam from the ...

Barley is good for you, and fast-cooking barley is fast for you, so -- with the help of the microwave -- we're using that convenience product for a swiftly assembled stew-meets-soup (stewp?) starring ...

With "quick-cooking" barley, this classic, old-fashioned soup can easily be ready to serve in 15 minutes. Heat the oil in a Dutch oven over medium-high heat. Add the carrots; cook, stirring ...

This hearty bean and barley soup tastes like it has simmered for hours, but actually it's quite quick to throw together. Plus this recipe for healthy bean and barley soup freezes beautifully. If you ...

Here’s an easy and delicious way to flavor pork tenderloin. It’s a sweet and sour sauce made with apricot jam and apple cider vinegar, that adds a tangy flavor and takes only 2 to 3 minutes to make. I ...

I've never met a whole (or partial) grain I didn't like -- quinoa, brown rice, millet, bulgur, sorghum, freekeh, farro -- I like them all. My husband, on the other hand, is a bit more discerning (aka ...

A tangy mustard coating gives this baked fish a great flavor and seals in the juices. I use two types of mustard in this recipe, Dijon and a grainy mustard. This is a very simple recipe and, once it ...

Skillet Supper September continues with this Mediterranean-ish skillet featuring barley, zucchini, carrots and your choice of ground meat. I opted for beef because that's what I had on hand, but ...

I've never met a whole (or partial) grain I didn't like -- quinoa, brown rice, millet, bulgur, sorghum, freekeh, farro -- I like them all. My husband, on the other hand, is a bit more discerning (aka ...