This recipe is for Lebanese Green Beans, Bulgur Wheat, and Chickpeas from the food section of The Boston Globe.

Matthew Card has a knack for knocking our socks off with his unique flavor combinations. The Food Editor of Christopher Kimball’s Milk Street stopped by to share a new pilaf recipe. For more recipes, ...

Bulgur comes from an ancient style of processed grain, called "groats." The wheat is cooked and then dried again, leaving its starches in their cooked form and ready to rehydrate quickly. The bulgur ...

Instructions: In a Dutch oven, heat oil over medium heat. Add onions, carrot, jalapeño, garlic, chili powder to taste and cumin. Cook, stirring often, until the onions and carrot are soft, 5 to 7 ...