Couscous, not actually a grain but a form of pasta, cooks quickly. Ideally, it is steamed over a spicy stew, from Stifado (page 336) to Chicken and Lentil Tagine (page 284), and certainly you can do that. But you will probably prepare it more frequently if you treat it somewhat like rice, as I do here. The couscous benefits from a short preliminary toasting, which brings out more flavor (otherwise, what you have is plain pasta); alternatively, turn it in butter as I do in the variation.
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.