This chicken bulgur pilaf is one of my go-tos when I’m juggling a busy evening but still want something wholesome on the table. It’s all made in one pan, the flavors are bright and fresh, and it’s ...

2 tablespoons plus 1 teaspoon chopped fresh tarragon (stems reserved), or to taste, plus more for garnishing 2 tablespoons chopped Italian parsley (stems reserved), plus more for garnishing 1. Trim ...

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Cherries have arrived in Southern California, so I’m inspired to make a Turkish pilaf that I love. It is traditionally made with sour cherries and bulgur or rice, but I’ve also added dried cherries or ...

There are quite a lot of ingredients here – the dish is full of flavour – but this doesn’t take long to make as bulgur wheat cooks quickly. You can also leave out some of the ingredients, such as the ...

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 ...

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 ...

Add Yahoo as a preferred source to see more of our stories on Google. Salty feta, vibrant pomegranates and crunchy nuts give extra depth to this pilaf - Haarala Hamilton and Valerie Berry There are ...