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 ...

Mourad Lahlou is the chef at Aziza in San Francisco, where he and his staff make fresh couscous every day. Couscous is a Moroccan dish made by rolling semolina granules into small pellets. Unlike ...

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 ...

Chances are if you are serving couscous, you are making something else that has onions in it. Well, save those onion peels…the outer layer and the skins. They have great flavor. Scrounge up some ...

The old rhyme goes that couscous is a dish so nice they named it twice. Truthfully, it hasn’t always been that good. “When I say couscous … you probably think of something that comes in a box,” Gadi ...

When I visited a small village in northwestern Morocco this summer, I was enchanted by the sight of a group of women at a food cooperative, sitting on the floor with their legs outstretched, expertly ...

Steam, fluff; steam, fluff. This couscous recipe is time-consuming but worth it. Spread out couscous on a rimmed baking sheet. Bring stock, cinnamon stick, garlic, star anise pods, coriander seeds, ...

Zachary Engel of Shaya shows the propery technique for making hand-rolled couscous. (Photo by Todd A. Price, NOLA.com | The Times-Picayune) (Todd A. Price) The contemporary Israeli restaurant Shaya ...

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 ...

The tiny orbs of pasta, blanketed in feta and mixed with roasted tomatoes and chickpeas, are a brighter take on creamy comfort food. By Melissa Clark This time of year, much of the bowl food that’s ...