1. Bring 4 cups of water to boil in a large sauce pot. Add barley, turn heat down and simmer 30 to 40 minutes or until cooked through. Drain any excess liquid; partially cover to keep warm. 2.

Chef, restaurateur and cookbook author Bricia Lopez is stopping by the TODAY kitchen to celebrate Hispanic Heritage Month with a few of her favorite recipes from her cookbook, "Asada: The Art of ...

Bricia Lopez shares a couple of her favorite recipes from her new cookbook “Asada: The Art of Mexicin-style Grilling” for elotes asados with roasted garlic butter and a melty queso with ...

Set any HBO-induced fungal fears aside: It’s time for crispy tacos and saucy stews. By Tanya Sichynsky Now that the first season of a certain hit HBO show has concluded, I think this is, finally, a ...

These fall favorites bring comfort, warmth, and easy inspiration for days when you want simple, reliable cooking. Each idea ...

The dish evokes his Filipino heritage and embraces sustainability. Where an ingredient comes from, how it's grown, raised or harvested and the impact it leaves behind on the surrounding environment ...

When’s a fish taco not a fish taco? What about when it’s served on a blue-corn tortilla with eggless chipotle aioli and a tumbling bounty of tempura mushrooms? That’s the satisfying preparation at ...