Roasted Poussins with Green-Wheat StuffingRomulo Yanes
Green wheat was originally the Middle East's answer to a dwindling winter wheat supply; immature wheat was set ablaze to roast it and ready it for eating.
These cookies are gently sweetened and perfect with a cup of tea.
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Semolina flour and turmeric give this simple cake a sunny hue and nutty flavor.
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.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.