Our best Fourth of July side dishes include summer staples like coleslaw, potato salad, and baked beans, plus salads and ...

Posted: June 18, 2025 | Last updated: June 18, 2025 In a quiet mountain village, we bring an old but deeply flavorful pilaf recipe to life using a traditional cauldron over an open fire.

Add onions, garlic, ginger, and chili peppers for a spicy base. Stir in tomatoes and peas for more texture and color. This pilaf makes for a hearty meal that warms you from within.

In this recipe from our cookbook “ Milk Street 365: The All-Purpose Cookbook for Every Day of the Year,” the wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a ...

In this recipe from our cookbook " Milk Street 365: The All-Purpose Cookbook for Every Day of the Year," the wheaty flavor of pearl couscous (sometimes called Israeli couscous or ptitim) is a ...

When foaming subsides, add couscous and cook, stirring frequently, until lightly browned, about 5 ­minutes. Add shallots and cook until softened and slightly browned, about 5 minutes.

Have you evert tried Israeli couscous? Despite the name in English, it is not a type of couscous. In Hebrew it's called ptitim (flakes) and basically, it's toasted pasta in tiny balls. The origin ...

1/4 cup Beaoliva Extra Virgin Olive Oil 1 pc. medium onion, chopped 1 pc. large or 2 pcs. small Spanish chorizo, minced 2 1/2 cups brown rice ...

In a medium saucepan bring onion garlic cumin paprika ground cinnamon cayenne pepper and chicken broth to a rapid boil Boil uncovered for 2 minutes Stir in couscous; cover and remove from heat Let ...

We adore couscous. It's so easy to cook, it's versatile and can withstand so many different flavours. We particularly love to serve it as a big salad with all our favourite additions like grilled ...