Add Yahoo as a preferred source to see more of our stories on Google. I love serving it as part of a fun, casual soup and salad night, which is easy for the cook (AKA me) and is a real crowd pleaser.

Revenge, patient people tell us, is a dish best served cold. I feel the same way about soup, at least at this time of year. When it gets as hot as it’s been this week, there are few things that will ...

This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, it’s both satisfying and versatile. Tossed in a simple apple cider ...

Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. In a medium saucepan of boiling water, cook ...

Heat a large pot over medium-high heat. Add olive oil. Season the turkey drumsticks with salt and pepper, then add to pot. Brown turkey legs on all sides, about 5 minutes per side. Remove and set ...

Barley is comfortably common. You can find it easily, often sold in generic packages, sitting next to the bags of split peas and navy beans on the lowest shelf at your unfancy neighborhood supermarket ...

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FARGO — My family loves a big-batch salad, and this Antipasto Barley Salad with Roasted Tomato and Garlic Dressing is our new summer favorite. Featuring a blend of classic Italian antipasto ...

In the summer, I love to have a variety of sturdy cold salads in the refrigerator. I can root around and pull out marinated green beans, potato salad, tabouli, cucumbers in vinegar, cold gingered ...