This couscous dish, originally made especially by Moroccans at the Maimouna, a post-Passover celebration, has become pan–North African in France now that Tunisians and Algerians are preparing it. They also make this dish, using butter and accompanying it with yogurt, at Shavuot, a late-spring holiday celebrating the giving of the Torah on Mount Sinai and the abundance of milk in the springtime. Sweet couscous can be made with either couscous or rice, although I prefer the texture of the couscous with the raisins and nuts.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.