Light and fresh, this couscous can be served hot as a side dish for any number of entrees, or at room temperature as you would any other pasta- or grain-based salad. Israeli couscous is a small, round semolina pasta resembling barley or large tapioca pearls. Traditional couscous is much smaller and is soaked rather than boiled; I prefer Israeli couscous for its uniform shape and its firm yet tender texture. Diced roasted red pepper and sweet green peas deliver a pop of color to the pearly couscous. Mildly assertive green onions balance the peas’ and pepper’s sweetness, as do tart lemon juice and its bright zest. Pine nuts, toasted to deepen their flavor, add their crunchy yet creamy texture to the mix.
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.