Making couscous is the adult equivalent of Goldilocks and the Three Bears. Not too soft, not too hard; who knew the answer to quick and effective cooking would be in a coffee pot? Just add a ratio of ...

Couscous originated in North Africa. The pasta gained popularity in American kitchens in recent decades because of its easy preparation. It can be used much like rice but takes far less time to cook.

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Cous cous is the perfect side dish – its flavorful, easy to make, and pairs with almost everything – I’m going to show you how to make cous cous that is light, fluffy, and flavorful in less than 10 ...

Even if you've never heard of a couscoussier, you can probably guess what it's used to make by the name alone—and you would be right. It looks like a double boiler, functions like a steamer, and is a ...

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Set a large skillet over med- high heat; add the oil. Tilt the pan to coat the bottom evenly and heat until the oil is almost smoking, about 30 seconds. Season the salmon with the salt and pepper and ...

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 ...

Click to share on Facebook (Opens in new window) Click to email a link to a friend (Opens in new window) Click to print (Opens in new window) Click to share on X (Opens in new window) In a small bowl, ...