I’ve been trying to will Fall to happen in New York City. I’ve convinced myself that the more I cook warm spicy stick-to-your-ribs (but-not-to-your-thighs) food, the more likely it will be that when I leave my apartment in the morning I’ll find myself confronted by a ground full of autumn leaves. It’s not that I really want the cool weather to come; but between you and me, it’s getting kind of awkward to chow down on a bowl of chili with the air conditioning on.
Thankfully, this recipe for speckled green bulgur with a red potato sauce offers the best of both seasons. Read More