Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

A salad that calls itself a substantial meal is not a floppy affair. Greens are certainly welcome, if not prolific, but a main-course salad is more than ruffled lettuce leaves. The key to a satisfying ...

Cookbook author Emily Paster, author of “Epic Air Fryer Cookbook” and “Instantly Mediterranean,” came from a food loving family. “We always celebrated the Jewish holidays with my grandparents, aunts, ...

Stay-Put Cooking is a frequent kitchen dispatch while you're stuck at home social distancing. Check out the archive for more tips and tricks. In 2017, San Francisco Bay area writer Emily Kaiser Thelin ...

Bulgur and Lentil Salad with Pomegranate Molasses Vinaigrette This is a healthy, appealing main-course salad loaded with contrasting flavors and textures. It keeps well in the fridge, actually ...

Subscribe to Marlin magazine and get a year of highly collectible, keepsake editions – plus access to the digital edition and archives. Sign up for the free Marlin email newsletter. Anything marinated ...

Bulgur, common today in Middle Eastern cuisines, is believed to have been eaten in ancient Greece and is even mentioned in the Old Testament. It’s not actually a grain but a wheat berry that has been ...

Tabbouleh is a fresh herb and bulgur salad, combined with tomatoes and cucumbers, and dressed with lemon juice and olive oil. This light, refreshing Middle Eastern staple can be served as an appetizer ...