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.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.