Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

This nutritious grain an important part of the Irish diet. Americans eat corned beef and cabbage on St. Patrick’s Day because, many decades ago, corned beef on the East Coast was cheaper than bacon, ...

The Beginner’s Guide to BarleyIf you head to the market looking for barley, you will most likely come across these two varieties – hulled and pearl barley. In Hindi, it is known as jau. The first kind ...

Barley is Canada’s third biggest crop — after wheat and canola — and Alberta produces more than any other province. It’s inexpensive, high in soluble and insoluble fibre, and rich in essential ...

Though it's called 'risotto,' this dish is easier to make because there's no need for continual stirring and no risk of overcooking, says Claudia Roden You can save this article by registering for ...

Put half the butter or oil in a medium to large skillet over medium-high heat. When butter is melted or oil is hot, add scallions or onion and cook, stirring, until softened, about 5 minutes. Add ...

Francis Sheil has served as one of three production cooks at the Amundsen-Scott South Pole Station. He made many dishes with barley, a winter grain that is both tasty and nutritious. Francis Sheil ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

Barley is Canada's third biggest crop — after wheat and canola — and Alberta produces more than any other province. It's inexpensive, high in soluble and insoluble fibre, and rich in essential ...