If you don’t have any broth on hand, you can use plain cold water in a pinch, but using broth or bouillon makes for more flavorful couscous. Depending on your climate, oven temperature, and how thickly you sprayed the oil on the pot, the couscous may have some crunchy spots where it browned. To avoid this, spray the pot generously with oil and stir carefully to expose all the grains when adding the broth. Fluff the couscous with a fork when serving to separate the grains. If you don’t like halibut, try using salmon fillets or steaks instead. Or substitute two chicken breasts for the fish.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Crispy. Golden. Fluffy. Bubbe would approve.