Rice pilaf is one of the world’s great culinary gifts. It’s not just a recipe but the foundation for thousands of dishes from around the globe. It is a recipe that most home cooks don’t know about ...

This beef plov with chickpeas from Leah Koenig combines fragrant rice, cumin-spiced beef, carrots, and chickpeas in a ...

When I lived in the Middle East, I learned that tender tabbouleh salad and crunchy fried kibbeh, the celebrated Levantine croquette, share a key ingredient: bulgur. Since ancient times, bulgur has ...

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Supermarket shelves are full of ready-to-cook pilaf mixes. They’re convenient, but loaded with sodium. Try this recipe instead of the mixes; see what you think. In this recipe, the key to keeping the ...

Fried rice becomes a creative cooking system rather than a fixed recipe, opening the door to unexpected flavour experiments.

So far, I’ve made only seven dishes from “1,000 Indian Recipes” by Neelam Batra (Wiley Publishing, $35). But these have turned out so well, I am happy that 993 remain. In this case, quantity and ...

This pilaf is cooked slowly outdoors in a foggy mountain setting, allowing the ingredients to simmer and develop flavor over ...

Pilaf is a simple and delicious grain dish, traditionally composed of lightly toasted rice grains, which are simmered in an aromatic spice-infused stock. And while rice is frequently used in pilaf, it ...

Every year on November 1, I think one thing: STUFFING. But this year as the month turned and my mind started wandering toward a table laden with festive foods galore, two new words popped front and ...