Bulgur and farro are great, but have you tasted that other wheat grain, freekeh? Freekeh (also frike or frikeh) is a fire-roasted green wheat that's grown in Turkey, Syria and Lebanon. With a distinct ...

A peck of freshly picked asparagus from my friends, Bert and Bob Villing, and a few sprigs of apple mint shooting up along the fence row inspired me to make a vegan freekeh salad with asparagus, ...

There is a lot to love about freekeh, an earthy grain that I’d like to see catch on in more kitchens. It cooks up in about 25 minutes, and it’s light, like coarse bulgur, which it resembles, except ...

1/2 cup plus 2 tablespoons olive oil, divided 6 tablespoons freshly squeezed lime juice, divided Grated zest of 1 lime (colored portion of peel) 1 cup chopped jicama 1/2 teaspoon chili powder 3 ripe ...

Appearing in many regional meat and vegetable dishes, soups, and stews, freekeh (pronounced "free-kah") has a characteristic smoked aroma and a toasted, mildly sweet flavor. It contains more protein, ...

There’s more than one jewel in Jesse Gerner’s crown. He’s the Melbourne based chef who co-owns CBD tapas bar and rooftop Bomba. Small Spanish bites continue at Nomada and then there’s also all-day ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...