It seems like Rosh Hashanah customs were created by lovers of fruits and vegetables. Most families will begin Sunday night’s holiday dinner with apple wedges dipped in honey to symbolize the hope for ...

Couscous, herbs, tomato salad with scallops—sometimes, you come across a recipe with your name written all over it and must be tried. This Couscous, herbs, and tomato salad with scallops is an ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Most of the time when I cook, I riff. This is thanks to years of ...

The one thing I always keep in my kitchen is couscous. Without a doubt, it is my most-used ingredient and probably the easiest thing I know how to make. Not only does it take five quick minutes to ...

Sometimes the key to easy, flavorful weeknight cooking is looking at dishes in a different way. Risotto, for instance. In typical recipes, chicken broth is added to rice in stages, requiring constant ...

Not sure how to cook couscous and on the hunt for that one-click-saves-all article that’s going to teach you, once and for all? Because couscous has a tendency to end up a right soggy lump of ...

Couscous is one of the fastest and easiest side dishes to prepare. A staple in Morocco and other North African countries, it is traditionally served under stews and braises to soak up the flavorful ...

Couscous is one of the world’s most extraordinary foods, more delicate than any gnocchi, light as a snowdrift. It’s also terribly misunderstood. More than just the stuff that comes out of a box, ...

Couscous is one of the fastest and easiest side dishes to prepare. A staple in Morocco and other North African countries, it is traditionally served under stews and braises to soak up the flavorful ...