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 ...

This Israeli couscous recipe is one of my favorite quick and easy meals. It comes together in just 25 minutes and is packed ...

Sometimes the key to easy, flavorful weeknight cooking is looking at dishes in a different way. Risotto, for instance. In typical recipes, chicken broth is added to rice in stages, requiring constant ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to ...

The one thing I always keep in my kitchen is couscous. Without a doubt, it is my most-used ingredient and probably the easiest thing I know how to make. Not only does it take five quick minutes to ...

Even if you don’t like traditional couscous — the texture can be too fine for some people, plus it’s easy to overcook — you should check out Israeli couscous, the pearl-like pasta that has much more ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to ...

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