Traditionally, the Berbers first made couscous with barley, and barley couscous is still very popular, especially in the south of Morocco. It is now available in precooked form from some Middle Eastern stores. You can substitute ordinary couscous. You can make the broth with lamb, beef, or veal (preferably shoulder, neck fillet, or knuckle) and with a choice of vegetables. According to local lore, seven is a magic number that brings good luck. Onions, tomatoes, and chili peppers count as flavorings, so you must have seven more vegetables. I have listed eight, so drop one. The number of ingredients makes it seem a scary endeavor, but it is only a matter of throwing things into a pot, and it makes a spectacular one-dish meal for a large party. You will need a very big pot.
Crispy. Golden. Fluffy. Bubbe would approve.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.