This undated photo provided by America's Test Kitchen in September 2018 shows beef barley soup with mushrooms and thyme in Brookline, Mass. This recipe appears in the cookbook “All-Time Best Soups.” ...

This recipe begins by setting a large soup or cast-iron pot on the stove, coating it with olive oil, and turning the heat to ...

Now that the kids are back in school, nutritious one-dish dinners are a timely treat. In America’s Test Kitchen’s book,” The Everyday Athlete Cookbook,” the authors advocate that this hearty Beef and ...

Heat oil in a large stock pot over medium-high heat. Add ground beef, onions, carrots, and celery, cooking and breaking up beef into crumbles. When beef is nearly done, stir in garlic and cook until ...

Fern Buss of Whitehall sent in three scrapple recipes for Fred Wentzel, the first from “Walp’s Family Restaurant Cookbook,” the others from “Pennsylvania Dutch Cook Book.” Janet Johnson of Pennsburg ...

Find inspiration for homemade soups and stews using what you already have. See how everyday staples become memorable meals ...

Barley is an Old World grain enjoyed in Early America by presidents and peasants alike. Dried, it lasts for months. Ground, it makes a cake-like bread. Cooked, it triples in size and provides an ample ...

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