There was a time when I always associated pilaf with rice and the cooking of India. That's not the case anymore. Bulgur, couscous, oatmeal, quinoa and wild rice are all used in pilafs. But my favorite ...

This easy recipe for Cajun Shrimp uses fresh herbs, hot spices, beer and shrimp. The dish is good paired with Rice and Barley Pilaf; the combination of the two grains creates an unusual and crunchy ...

Barley — good old, sturdy barley — is one of those beautiful local foods that is often overlooked. Perhaps we take it for granted because the grain is easy to cook (far less fussy than rice or quinoa) ...

Cut the lobster tails in half from head to tail, season meat with salt and pepper. Heat a medium skillet over medium high heat and melt butter, once starting to bubble place lobster meat side down in ...

1. Combine broth and chicken in a medium sauce pan. Bring to a boil, reduce to a simmer, and cook until the meat is very tender. Remove from the broth, pull meat from the bones, and tear into small ...

1. Sprinkle the chicken on both sides with salt and pepper. In a large flameproof casserole over medium-high heat, heat 1 tablespoon of the oil. Add the chicken, skin side down. Cook without ...

In a large nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally. Stir in broth, barley, turmeric, cumin, chili powder and salt. Heat to boiling.

Note: Cranberries add a nice tangy pop to the toasty barley. You can make this ahead and serve it warm or at room temperature, perfect for a holiday buffet. From Beth Dooley. In a large deep saucepan ...

Heat olive oil in a medium skillet on medium-high heat. Sauté onion 1 minute. Add rice and barley and sauté 1 minute. Add tomato juice, water and tomato. Bring to a simmer, lower heat, cover and ...