Heat the oil and sauté half of the onions and the carrots until the onions are beginning to soften. Add the garlic and thyme and stir fry for two minutes. Stir in the honey, mixed spice and then add ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

This recipe is an invitation to see barley in a new light — the bright light of summer. The grain is so commonly associated with belly-warming winter soup, it’s like a popular sitcom actor who is ...

Pearl barley adds a nutty twist to this classic risotto. Grated beetroot adds an earthy sweetness that complements the creamy goat's cheese. Heat oil in a large pan over medium heat and fry onion for ...