Barley

Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and the creamiest barley around.

The classic crumbly linzer cookie gets nutty depth from the addition of toasted barley flour.

Barley flour gives these blondies a chewy texture and butterscotch-like flavor.

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

Frying shallots and garlic with mustards seeds in ghee won’t necessarily change your life, but if you start putting the toasty mixture on everything, it just might.

This easy stir-fry, combined with the trusty #putaneggonit, is irresistible.

When you want a skillet-sized pancake, burnished from whole wheat flour and studded with cooked grains, flavorful and with a hardy texture.

Hot tip: Make porridge on the weekend. Reheat this in the time it takes to make instant.

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

Oh, the joys of late-season fruit

Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.

It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.

It's photo-ready and (actually) better for you.

It isn’t often we demolish an entire bowl of something without once suspecting that it was vegan.

Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.

Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.

For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.

Sorghum is a gluten-free grain, with a texture similar to wheat berries, barley, and millet—so feel free to substitute those for this chicken recipe instead.

Veggie burgers are not easy to make awesome, but we think this one nails it. We solved the “mush” factor by folding in bouncy mushrooms and pleasantly firm black beans, threw a hard sear on it for crisp texture on the outside, and seasoned it aggressively to combat any blandness. There’s no imitation protein or weird ingredients, just a rich, moist mixture of vegetables, grains, and nuts that work with any toppings you want to throw at it. It may not be vegan, but it’s pretty darn good. This is .…

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

The best Thanksgiving sides are fresh, fuss-free, make-ahead—and don't compete with your beloved green bean casserole for table space.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

A diet full of brown rice, barley, and farro doesn't have to be austere. Here's how to eat more whole grains and enjoy the process.