Confession time here: For years I avoided cooking with whole grains. There was just such a tinge of sacrifice I associated with them. They seemed like food for penance, not pleasure. “Eat them, ...

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, ...

Place bulgur in a salad bowl and cover with 1½ cups very hot water. Stir, then set aside until bulgur has absorbed liquid and cooled, about 1 hour. You can refrigerate to speed up cooling. Meanwhile, ...

To prepare the vegetable and bulgur soup, start by cleaning all the vegetables. Begin with the cauliflowers. The first thing to do is remove the base (1), then cut into pieces (2) to reduce the size ...

When I lived in the Middle East, I learned that tender tabbouleh salad and crunchy fried kibbeh, the celebrated Levantine croquette, share a key ingredient: bulgur. Since ancient times, bulgur has ...