Name: Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms
Yield: Makes 10 cups
Ingredients: 2 1/2 cups boiling water; 2 ounces dried porcini mushrooms (about 2 cups); 1 ounce dried morel mushrooms (about 1 cup); 1 cup finely chopped onion; 1 stick (1/2 cup) unsalted butter; 5 cups chicken broth; 2 1/2 cups bulgur (preferably coarse); 1 1/2 pounds Brussels sprouts; 1 cup packed fresh flat-leafed parsley leaves

Image may contain Plant Food Produce Vegetable Bean and Lentil

Bulgur Stuffing with Brussels Sprouts and Dried Mushrooms

Recipe notes

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Jammy Grape Galette

We don’t bake with grapes as often as we should. But even the most average supermarket varieties come alive when roasted with a bit of sugar and seasoning.

Chorizo Cauliflower

A plant-based spin on chorizo to put toward tacos, quesadillas, and more.

Beer-Battered Onion Rings

Easy to make, impossible to stop eating.

Gigante Beans With Seaweed Salmoriglio

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Homemade Corn Dogs

Just like the state fair, minus the crowds.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Zucchini, Pea, and Bulgur Pilaf

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.