Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

Barley is Canada’s third biggest crop — after wheat and canola — and Alberta produces more than any other province. It’s inexpensive, high in soluble and insoluble fibre, and rich in essential ...

Francis Sheil has served as one of three production cooks at the Amundsen-Scott South Pole Station. He made many dishes with barley, a winter grain that is both tasty and nutritious. Francis Sheil ...

The quest for the perfect porridge continues. I have bought a very smart little grain roller inspired by Joost Bakker. While my groats (not a typo – they are what you call oats after they have been ...

1 Kilo Lamb Necks on the bone, ask your butcher to cut into 2cm thick pieces Sweat off all vegetables except for potatoes in olive oil over low heat. Add lamb necks, chicken stock, thyme, pearl barley ...

In a large heavy cast iron pan on high heat, add the olive oil and the tomatoes and allow to blister like crazy. Keep cooking and cooking until they darken on the skin, split and start to break down.

Make Søren Staun Petersen's recipes for pulled pork burgers with rhubarb relish, chicken with pearl barley and rhubarb crumble You can save this article by registering for free here. Or sign-in if you ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

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) ...

To bake squash: Heat oven to 350 degrees. Dice squash into cubes. Put squash into baking dish. Cover with 2 cups chicken stock and 1/2 cup white wine. Sprinkle with sage. Bake for 20 minutes. To heat ...