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Entries tagged with 'barley'

From the Archives: Short Rib and Barley Stew

J. Kenji López-Alt 4 comments

The winter has been especially harsh this year, and especially harsh conditions call for especially hearty meals. This short rib and barley stew with carrots and kale not only soothes the soul and warms the cockles of your heart (or if you're really lucky, both at the same time), it's also ridiculously easy to make. More

Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto

Kerry Saretsky Post a comment

This recipe takes the classic flavors of pasta with cacio e pepe and substitutes nutty, wholesome barley instead, topping it off with a simple tenderloin steak and a dollop of watercress pesto. More

Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto

Serious Eats Kerry Saretsky Post a comment

This recipe takes the classic flavors of pasta with cacio e pepe and substitutes nutty, wholesome barley instead, topping it off with a simple tenderloin steak and a dollop of watercress pesto. More

One-Pot Wonders: Barley With Kale and Eggs

One-Pot Wonders Yasmin Fahr Post a comment

Toasted barley and wilted kale served with lemon zest, cheese, and baked eggs, all cooked in a single skillet. More

Skillet Barley With Kale and Eggs

Serious Eats Yasmin Fahr 4 comments

Toasted barley and wilted kale served with lemon zest, cheese, and baked eggs, all cooked in a single skillet. More

The Food Lab Lite: Vegetarian Escarole and Parmesan Soup

The Food Lab J. Kenji López-Alt 7 comments

Last week I co-hosted an event at the New York Wine & Food Festival in which a few of our favorite chefs cooked their favorite soups. My favorite of the bunch: Marco Canora's escarole soup. His version had these terrific little chicken dumplings, but seeing as I have a wife who leans vegetarian and I myself tend not to eat much meat in my off-duty hours, I wanted to convert this great concept into a more veg-friendly version. Here's what we've got. More

Hearty Escarole, Barley, and Parmesan Soup

Serious Eats J. Kenji López-Alt 10 comments

An easy and hearty vegetarian soup with vegetables, escarole, and barley, all flavored with rosemary, parmesan, and olive oil. More

Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi'

Cook the Book Kate Williams Post a comment

Portobello mushrooms are often disparaged as an easy, boring stand-in for meat when cooking vegetarian meals. Among the all of the bland mushroom "burgers," it's easy to forget one of the portobello's most useful characteristics—its stuffability. Take, for instance, the stuffed mushrooms from Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook. More

Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Portobello mushrooms are often disparaged as an easy, boring stand-in for meat when cooking vegetarian meals. Among the all of the bland mushroom "burgers," it's easy to forget one of the portobello's most useful characteristics—its stuffability. Take, for instance, the stuffed mushrooms from Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook. More

Wake and Bake: Barley Porridge

Sweets Carrie Vasios Mullins 2 comments

I finally realized that oats are not my only stomach and wallet-friendly grain. I can easily make my own hot barley cereal. The trick? Cook your barley the night before. More

Barley Porridge

Serious Eats Carrie Vasios Mullins Post a comment

Barley is a great substitute for oatmeal in a hearty porridge. Give it flavor with brown sugar and cinnamon, then add chopped walnuts, heavy cream, or fresh fruit. More

Skillet Suppers: Barley with Broccoli, Feta and Tomatoes

Yasmin Fahr Post a comment

Creamy pearled barley served with braised broccoli and cherry tomatoes, topped with crumbled salty feta cheese. More

Skillet Barley with Broccoli, Feta and Tomatoes

Serious Eats Yasmin Fahr 3 comments

Creamy pearled barley served with braised broccoli and cherry tomatoes, topped with crumbled salty feta cheese. More

British Bites: Scotch Broth

British Bites Sydney Oland 3 comments

Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful. More

Scotch Broth

Serious Eats Sydney Oland 1 comment

Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful. More

The Food Lab Lite: Orange-glazed Carrots with Ramp Barley and Spinach

The Food Lab J. Kenji López-Alt 16 comments

Trouble with whole grains is that they don't soften the same way that, say, white rice does. They jump almost immediately from being rubbery and hard to blown out and mushy. In certain contexts, say, a good Short Rib and Barley Stew (recipe here), I don't mind that blown out texture. I enjoy the softness of overly-hydrated barley grains in soup. On their own? That's a different story. Here's a technique to get grains that are perfect in texture and packed with flavor. More

Orange-glazed Carrots with Ramp Barley and Spinach

Serious Eats J. Kenji López-Alt Post a comment

[Photographs: J. Kenji Lopez-Alt] Note: If ramps are unavailable, substitute with 4 sliced scallions and 2 minced cloves garlic. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science... More

French in a Flash: Olivey French Lentil and Barley Salad

Serious Eats Kerry Saretsky 6 comments

This salad is made from French Puy lentils and barley dressed with fresh thyme, lemon, and tapenade, and tossed with parsley and scallions. It goes perfectly with roast salmon, my virtuous food. More

Dinner Tonight: Golden Beet Barley "Risotto" with Ricotta Salata

Serious Eats Blake Royer 5 comments

The similarity to risotto with this dish is mostly related to the cooking method—toasting the grains in fat, letting them absorb some wine, then adding stock little by little until the grains have become tender and released their starch into the pot to turn everything creamy. It tastes nothing like a traditional risotto, but that doesn't mean this isn't a brilliant dish. More

Short Rib and Barley Stew

Serious Eats J. Kenji López-Alt 36 comments

Short rib and barley stew is fantastic because it: a) is dumb easy to do b) is made with pantry and fridge staples (aside from the short rib) c) lasts for days and gets better with time d) soothes the soul or warms the cockles of your heart, or if you're really lucky, both at the same time, and e) tastes really, really good. More

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