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.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
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.