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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Tabbouleh Salad



This twist on the traditional Middle Eastern side dish pairs well with other foods from that region — hummus, falafel, tapenade, and pita bread. Plan a themed dinner and make this a menu item!

Ingredients



  • 1 cup bulgur wheat
  • 8 ounces uncooked bowtie pasta
  • 1⁄4 cups green onion, diced
  • 1 cup flat-leaf parsley, finely chopped
  • 1⁄2 cup fresh mint leaves, finely torn
  • 1⁄2 cup cucumber, peeled and diced
  • 1⁄4 cup fresh lemon juice
  • 1⁄2 cup olive oil
  • Salt and pepper, to taste


TO MAKE





1. Place bulgur wheat in a large bowl. Cover with cold water and soak for 1 hour. To

drain, put wheat in center of fine cotton towel and close the towel around the wheat

to form a tight bag. 




2. Meanwhile, cook pasta according to package instructions. Stir drained wheat, onion, parsley, mint, and cucumbers into


bowl.




3. Add lemon juice and oil to bowl. Mix ingredients together with clean hands, as a
spoon will not mix thoroughly enough. Salt and pepper to taste. Serve immediately
or chill until needed

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