Add the wine, bring to a boil and cook, stirring frequently, until reduced by half, about 1 minute. Stir in the chicken broth ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. Most of the time when I cook, I riff. This is thanks to years of ...

This Israeli couscous recipe is one of my favorite quick and easy meals. It comes together in just 25 minutes and is packed ...

Sometimes the key to easy, flavorful weeknight cooking is looking at dishes in a different way. Risotto, for instance. In typical recipes, chicken broth is added to rice in stages, requiring constant ...

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The one thing I always keep in my kitchen is couscous. Without a doubt, it is my most-used ingredient and probably the easiest thing I know how to make. Not only does it take five quick minutes to ...

Carolina Gelen joined "GMA" Monday to share two new recipes. Food creator Carolina Gelen is ready to share even more of her delicious and creative dishes with the world with her debut cookbook, "Pass ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. This “risotto” uses pearl couscous (which actually is a pasta) and a simplified risotto cooking method to ...