Not just a simple garden salad, mind you, but a satisfying bowl layered with crisp veggies, grains or legumes, and leafy ...

Incorporating mint, a popular container garden herb, into late spring meals provides a pop of refreshment perfect for warm ...

Quick-cooking bulgur is a weeknight salad-maker’s best friend. Unlike rice, which requires a little more precision and patience to get right, bulgur steams in just 10 minutes—simply boil water ...

Because it retains much of the wheat’s bran, bulgur rules in the fiber department, carrying more than twice that of even brown rice and much more than pasta. You’ll find bulgur at most health ...

People make bulgur by boiling, drying, and grinding kernels of wheat. The result is a firm grain that you can eat plain like rice or couscous, or an ingredient for soups, recipes, and baked goods.

The flavor is earthy and nutty, much like quinoa. Though its taste is mild, it’s stronger than that of rice or couscous. Bulgur is easily confused with cracked wheat since both are made from ...