Couscous is a small pasta—not a grain as most people believe—as well as the name of almost every North African dish that contains it. So there are innumerable fish, vegetable, meat, and chicken couscous dishes (see pages 526 to 527 for a couple of others). You can cook the couscous separately (see page 526) or steam it on top of the simmering stew, a nice touch for which you will need either a special utensil called a couscoussière or a steamer rigged inside of a covered pot in which you cook the sauce. If you are not comfortable cooking pieces of whole fish, substitute a firm fillet like red snapper or grouper and reduce the fish cooking time to about 10 minutes; do not overcook.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.