If you are looking to liven up your usual dishes with adventurous ingredients, a well-stocked pantry can provide limitless inspiration. This recipe for a colorful Middle Eastern-style bulgur pilaf ...

This Lebanese style Bulgur Pilaf recipe is full of fiber and infinitely customizable however your family likes it. Eat it on its own with a spoon, with pita bread and olive oil like a dip, or as a ...

Matthew Card has a knack for knocking our socks off with his unique flavor combinations. The Food Editor of Christopher Kimball’s Milk Street stopped by to share a new pilaf recipe. For more recipes, ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Anything marinated ...

Often mistaken for plain cracked wheat, bulgur (or bulgur wheat) consists of wheat berries that have been steamed, dried and then cracked. This staple of Middle Eastern cuisine is nutty and chewy.

This recipe originally appeared in the November 2018 issue. For our November 2018 “Feast Around the World” feature, we asked five of the state’s top chefs to create festive meals to serve this season.

Diana uses lots of ingredients here, but if you don’t have feta, nuts or pomegranate, you’re still guaranteed a great meal - Haarala Hamilton & Valerie Berry There are quite a lot of ingredients here ...

Heat oil with 1 tablespoon butter in a 3-quart saucepan. When butter melts, add onion and saute until translucent, about 3 minutes. Add bulgur and allspice, and saute for 2 minutes longer. Stir in the ...

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

1. In a bowl, whisk the olive oil, tomato paste, coriander, cumin, cayenne, a large pinch of salt, and a pinch of black pepper. Spread the mixture on the chicken and transfer it to a zipper plastic ...

If you’ve ever eaten tabbouleh, then you’ve eaten bulgur wheat, even if you didn’t know it. Bulgur is whole wheat that has been cooked and cracked. It can be eaten after just being soaked in water, or ...