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, ...

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.

Recipe by Helen Dollaghan, from the Sept. 16, 1984, edition of The Denver Post. Serves 6. Ingredients 1 cup bulgur 1 cup chicken broth 2 tablespoons chopped parsley 1/2 medium green pepper, diced 1/2 ...

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 ...

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 ...

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 ...

Did someone say bulgur? The wheat product is a staple of the Fertile Crescent and popular in pilafs, tabbouleh, kibbeh and a variety of other dishes, as writer Faye Levy explores: “When I lived in the ...

When you read the word “bulgur,” what did you think? Did you cringe a little? One friend said to me when I mentioned it, with just a little disdain, “That sounds (pause) healthy.” It is, but it is ...