You can find bulgur in well-stocked supermarkets and natural foods stores. Middle Eastern markets have more varieties, often labeled by numbers: Bulgur No. 1 is finely ground, No. 2 is medium or ...

Open the pantry of almost any Hungarian, regardless of age or background, and you’ll find at least one tube of paprika paste. Often, it's Univer’s Piros Arany (“Red Gold”), a neat metal tube with a ...

A staple of Korean food, red pepper paste (or gochujang) is a condiment made from fermented soy beans, red chili pepper powder, glutinous rice, and sometimes garlic and onion. It is dark red in color ...

Mamnoon’s chef, Garrett Melkonian, has warm memories of the Lebanese pepper paste his grandmother used in various dishes. “Cooking was her way of giving hugs,” says Melkonian, who grew up among ...

It’s red, funky and packs a punch of so much flavour that you’ll want to dig a spoon into it and have a few mouthfuls, just as it is. But try to keep some to add to all sorts of dishes. Tony Jackman’s ...

1. Combine the bulgur and one-half teaspoon salt in a medium bowl. Pour the hot water over the bulgur, cover and set aside until the water is absorbed and the bulgur is tender but still slightly chewy ...