Bulgur

For the fastest grain bowl, use bulgur—which steams in just 10 minutes—as the base for sheet-pan chicken thighs and roasted broccolini.

This is the love child of a grain bowl and arugula salad—with charred scallions, avocado, and thinly sliced jalapeño for smokiness, richness, and heat.

A simple meal of crispy-skinned salmon and fast-cooking bulgur gets a special boost thanks to a creamy mustard dressing.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

This salad is crunchy, herby, cooling, and refreshing. To add some heat between bites, serve fresh green chiles for nibbling alongside.

For this roasted salmon recipe, finely chopping the walnuts, preserved lemon, and golden raisins gets them into every mouthful.

This bean salad is taken to new, luxurious levels with the addition of eggs, anchovies, and your favorite summer squash.

The sugars in the marinade can burn; moderate the heat if the chicken looks like it’s getting too dark. Learn how to make this recipe and more in our online cooking class with Sur la Table.

A proper tabbouleh will be mainly vegetables and herbs, with just a smattering of bulgur threaded through.

This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute regular lemon for the Meyer lemon, use less zest and juice: Regular lemons are more aggressive.

Unctuous and spicy roasted eggplant, a favorite of chef Yotam Ottolenghi, makes a flavorful dish unto itself. Add an herb-flecked bulgur salad topped with yogurt, and the result is a stunning vegetarian main course.