There’ll be no potato latkes on my Hanukkah table this year. Yes, I know they’re traditional -- my mother made them every Hanukkah when I was growing up. I’ve also prepared them for my children in ...

This recipe is an invitation to see barley in a new light — the bright light of summer. The grain is so commonly associated with belly-warming winter soup, it’s like a popular sitcom actor who is ...

Barley always used to be on hand in the kitchen cupboard as a welcome answer for a quick supper. But I don’t remember having it in either someone’s home or at a restaurant lately. Barley was probably ...

Heat oil in a large stock pot over medium-high heat. Add ground beef, onions, carrots, and celery, cooking and breaking up beef into crumbles. When beef is nearly done, stir in garlic and cook until ...

Heat olive oil in a large 12-inch skillet over medium-high heat. Add onions and saute until they start to become tender, about 4 minutes. Add garlic and cook about 2 more minutes, until onions are ...

1) Heat a large pot on the stove and the olive oil. Sauté the chopped onions, celery and minced garlic for about 3 minutes. 2) Add the remaining ingredients and bring to a boil, reducing to a simmer.

From chicken parm soup to sweet potato soup... and everything in between.

Instructions: Bring 1½ cups water and ¼ teaspoon salt to boil in a medium saucepan over high heat. Add barley, cover, reduce heat to low and cook until tender and most of water is absorbed, about 10 ...