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 ...

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 ...

This Israeli couscous recipe is one of my favorite quick and easy meals. It comes together in just 25 minutes and is packed ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method 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 ...

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 ...

1 Place the lamb in a bowl. Sprinkle over the paprika, half the onion, 1 tbsp vinegar and 1/2 tbsp oil. Season, then set aside. 2 To make the couscous, boil the kettle and tip the couscous into a ...

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, ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to ...

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 ...