Getting your Trinity Audio player ready... I could write a book on rice pilaf: Few dishes are more enjoyable, or more versatile. You can add whole cardamom, cinnamon, cloves, fennel and turmeric and ...

Despite my very best intentions, I’ve always found cauliflower rice to be a bit of a disappointment. There’s nothing exciting about eating a bowl of mush, especially when there is actual rice to be ...

Accompany a big plump roast chicken on the Rosh Hashanah table with basmati rice cooked with sauteed onion, whole dried apricots, raisins, and orange rind. Stir in roasted unsalted almonds at the end.

Put the meat in a pot and boil over medium heat. Throw in the ginger mince and vinegar and cook until the meat is soft. Once cooked, set aside. In a separate pan add in the oil and sauté the onions ...

5 large carrots, diagonally sliced about 3/8-inch thick 1 medium-large onion, quartered lengthwise, sliced crosswise about ¼-inch thick 1. Heat the oven to 375 degrees. Combine the carrots and onion ...

Stuffing chicken with rice pilaf is a festive dish all over the Middle East, served on beautiful trays. The presentation is impressive and the flavors worthy of a celebration. A Lebanese version is ...

A side dish, a sauce and chicken all in one? Yes, a roulade. A roulade is a piece of poultry, meat or fish wrapped around a stuffing. Pound the chicken thinly, add other ingredients, then wrap it up ...

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 ...