How to Cook Perfect Bulgur Wheat on the Stove

A staple in Middle Eastern and Mediterranean regions, bulgur wheat is a grain we should all get to know better. It’s a whole wheat grain that has been cracked and partially precooked, and it’s terrific in all sorts of side dishes, soup, pilafs, casseroles, and salads (grain salads and also added to green salads). It can be added to meat dishes like kibbeh and meatloaf, to boost nutrition and bulk them up. Many people have encountered this grain for the first time as the backbone of Middle Eastern Tabbouleh salad. It’s high in fiber and low in fat, and also …

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Spanish Lamb Burgers with Romesco Sauce and Caramelized Onions

Burgers on a whole new level, with loads of flavor and a Romesco sauce you will want to use on absolutely everything.

There are burgers and there are burgers.  When Charlie ate one of these Spanish lamb burgers for the first time he said, “I think this is one of the best things you have ever made.” Well, all right, all right, all right! I’ll be laying in a supply of ground lamb this summer for sure. A burger made with ground lamb is a burger with personality. Big on flavor, juiciness, and tenderness. This is part of my recipe series with The American Lamb Board, and while I’ve been enjoying every minute of it, it’s safe to say that Charlie and …

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6 Great (and Surprising!) Slaws

Even though I love a good slaw all year round, Summer is definitely slaw season. It’s hard to image a barbecue or a picnic or a warm weather potluck of any kind without a slaw or two on the table. Plus, I love a slaw for topping a taco, whether it be a fish taco or turkey, or a fish sandwich, or a burger or pulled pork piled on a roll. And I adore a basic slaw—cabbage-centric, maybe some carrots for color, a bit of onion for bite, and a creamy mayo-based dressing. Classics are classics for a reason. But …

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Kale Quinoa Salad with Honey, Lemon and Dijon Dressing

Packed with flavor and texture and color, a grain salad to play with for a long time.

The directions for cooking quinoa can and should be adapted if your package of quinoa has different cooking instructions. The point is really to use half vegetable broth and half water, which is how I like to cook a lot of grains—enough broth to add flavor to the grains, but not so much that the flavor of the grains is masked. It’s one of my favorite little kitchen tricks. I’ve used dried apricots and dried pears in this salad, but you can use any small or chopped dried fruit as you like. Dried pears are a fun change of pace, …

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10 Ways to Use Leftover Rice

The Intentional Leftover is key to my whole cooking world. I never make just enough chicken for a meal, or just enough steak, or just enough quinoa, or just enough rice. There are so many leftovers that are amazing springboards for the next meal, or just bulk up a soup or salad, or that give you a little inspiration to use up other odds and ends in the fridge.   Extra rice has so many potentials uses all week long, you’ll be glad to have leftovers hanging out in the fridge.   Types of Rice Most of these recipes can work …

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