We make a fresh, fast, and flavor-packed dish that brings waterfront dining right to your dinner table.

Learn how to make Mediterranean garlic couscous using simple ingredients and a fast stovetop method for a light, flavorful ...

Couscous crops up in this column a lot because it's an interesting way to add grains to a meal without investing a lot of time. While the real thing from North Africa is a time-consuming, ...

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 ...

To make the couscous: Bring the water, curry powder, ginger, and oil to a boil in a small saucepan. Add the couscous; remove from the heat and let stand, covered, until the water is absorbed and the ...

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 ...

Embark on a culinary journey with this fragrant Apricot & Almond Chicken Tagine. Inspired by the rich flavors of Moroccan dishes cooked in a tagine pot. This recipe features tender chicken simmered in ...

SAN DIEGO — Is it a grain or a pasta? Who cares because it is delicious! Answer: it depends on who you ask. I love to go in all different directions with the base depending on what I'm serving to go ...

Why is Christian Science in our name? Our name is about honesty. The Monitor is owned by The First Church of Christ, Scientist, and we’ve always been transparent about that. The church publishes the ...