Couscous, made of semolina wheat rolled into tiny granules, is the traditional dish of Morocco and northern Africa. It is cooked to a light and fluffy texture by steaming it several times, perfumed by the aromatic spices in the steamer. It is usually paired with meat or vegetable stews—try it with Moroccan-Style Braised Vegetables—and with spicy harissa sauce (page 112). There are instant varieties available, but cooking it the traditional way results in the best texture and flavor.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.