If you can’t cook, soak. That’s what I’ve started doing when I want to prepare grains without raising the temperature — the stove’s, the kitchen’s or mine. It’s not a new idea. The technique goes back ...

Next to colorful bowls of three-bean salad and over-the-top BLT pasta salad, you may be eager to add a fresh, new salad recipe to your lineup of summer favorites. Better yet, if you're up for building ...

Meat and seafood cooks double up on ingredients all the time: They poach chicken breasts in chicken stock, make a quick shrimp broth with the crustacean’s shells and use it in shrimp risotto, include ...

The star of this summer salad is Moroccan couscous. Couscous is often referred to as a grain, but this is a misnomer. These tiny morsels are grainy in appearance, but they are made from semolina and ...

Couscous salad, ubiquitous in French markets, is highly adaptable and quick to make, and it stores well for days. Some foods just don’t get a fair shake. I’m thinking about how cooks scarred by, say, ...

Couscous, a pasta made of barley or wheat, is a quick and easy pantry staple that’s a nice alternative to rice or other pastas. Usually pre-cooked, it just needs a quick steam and fluff. Pearled ...

Sometimes if we’re ambivalent about a certain food, it might just be because we haven’t found an ideal preparation. I rediscovered this recently when making this couscous salad with smoked fish. I ...

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Couscous is usually prepared by adding boiling water, but in this main-dish salad, you can skip that step. I found that combining couscous with cool or tepid water achieves better results. The ...

My weekly summer food routine is more than meal survival — it's pleasure strategy. Each weekend, I venture to my local farmers market to choose from whatever the latest harvest brings. I chat with the ...

Summer is slowly fading into early fall and before you know it, fat red tomatoes, sweet corn and fresh berries will give way to root vegetables and fruits like apples and pears. But there’s still time ...