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 ...

There's something magical about a steaming bowl of Beef and Barley Soup that transports you straight to grandma's kitchen.

Beef and Barley Soup is full of delicious beef and barley, tender veggies, and fresh herbs, to bring you an amazingly hearty ...

Many of us are cooking warm soups, stews and casseroles this week. We turned to local chefs to share soup recipes. Scott Levy, executive chef and owner of Hershey Road Family Restaurant in West ...

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 ...

For the soup: In a heavy-bottom pan, warm ¼ cup olive oil over medium-high heat. Season beef with a generous amount of salt and pepper and when the pan is very hot, sear well on all sides until brown ...