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°æÁö¿ø (2024-03-01)
°æ±âµµ A ¼îÇθô ¹øÁöÁ¡ÇÁ¼­ Ã߶ô »ç°í¡¦ 60´ë ¿©¼º »ç¸Á
  Lacking the Italian suavity of farro or the good-for-you cred of quinoa, barley might seem a little frumpy. Thank goodness for Hetty Lui McKinnon, who reminds us that barley¡¯s velvety, nubby texture and gentle flavor pair wonderfully with a wide range of ingredients beyond...