Karen Monath is a culinary instructor and the Interim Director of Tri-C’s Hospitality Management Program. Karen shared an old Croation recipe for a hearty and satisfying winter soup with Fox 8’s ...

Cream of Barley Soup, or Soup Jo, is a comforting and nourishing Persian dish made with tender barley, aromatic herbs, and ...

Instructions: In a large saucepan over medium-high heat, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl. Set the pan over medium heat and add ...

2 medium turnips or kohlrabi, peeled and cut into ½-inch cubes 10 ounces Tuscan kale (1 large bunch or 2 small), ribs removed and leaves sliced 1-inch thick 1. Season brisket with 1 tablespoon salt ...

Barley is commonly used to make beer and bread and often works as a healthy rice alternative. Here, we bring you one such soup recipe that can be a great option to add to your daily meal. Read Time: 3 ...

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 ...

What can a Jewish cookbook from 1946 tell us about the 21st-century Jewish-American experience? Liza Schoenfein, the Forward’s senior food writer, and Jane Ziegelman, a culinary historian, took our ...