Bulgur, which is precooked cracked wheat (see page 525), needs only to be reconstituted to be ready to eat. Usually this is done with water or stock, but here freshly made tomato juice is the liquid. (I had no idea what I was tasting when I first had this, but fortunately it was explained to me so I could experiment.) The nuts add a welcome crunchiness to this wonderful salad.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?