The couscous stuffing is the traditional one used for all birds, especially Mediterranean pigeons (the French pigeonneaux or squabs) and chickens. A generous amount of stuffing is made, enough to fill the chicken and to have some on the side, but it makes more sense not actually to bother stuffing the chicken. It is best to use the fine-ground couscous called seffa (see page 28) but you can use the ordinary medium one.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.