Coarse-ground bulgur is used to make pilaf. About one and a half times the volume of water or stock is needed to cook it. This quick and easy dish is an ideal alternative to rice or potatoes. You may well want to adopt it as an accompaniment to stews, grills, and indeed to all foods that are usually coupled with rice. It is tastier when real chicken or meat stock is used (see page 143), but you can use bouillon cubes, and water alone will do very well.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.