Looking for ways to cook couscous perfectly? This simple guide to cooking the popular side dish explains its versatility, and ...

Turnips store well and are a vegetable you can count on during the winter. They are rich in sulfuric compounds, particularly glucosinolates, that are believed to have antioxidant properties. They’re ...

They can look similar on the plate, but they’re made differently and behave differently in recipes.

Hello to my loyal blog followers. I had the pleasure of attending Kosherfest last week at the Meadowlands Expo Center – talk about an eating and tasting event! Who would imagine that there would be so ...

Her Restaurants: Coquine and Coquine Market Café, both in Portland, Ore. What She’s Known For: Applying the rigor of fine dining to casual, seasonal fare in a neighborhood setting. Drawing from her ...

In Italy leftover pasta is often recycled into a frittata. I decided to do the same with some Israeli couscous that I had tossed with a spicy Yemeni herb and chili paste called zhoug that I found in ...

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, ...

Looking to add more flavor and keep salmon fillets moist, I sautéed them on a bed of creamy spinach and seasoned them with garlic and dill. The result was tender, flavorful salmon with a touch of ...

Bulgur is made by cleaning wheat kernels, parboiling them, drying them and cracking them into smaller pieces. The process partially cooks the wheat before it reaches your kitchen, which is why bulgur ...