Pasta with Peruvian Pesto (Tallarines Verde)

A shocking amount of spinach replaces basil in this Peruvian pesto, with depth and complexity lacking in the traditional raw variety.

By J.M. Hirsch & Diane UngerFebruary 3, 2017

Herb-and-Pistachio Couscous Salad

Couscous may be fast and convenient to prepare, but it’s also pretty dull. And the traditional method of infusing it with flavor—steaming it in a special pot over a flavorful liquid—just isn’t happening. We found a better way by undercooking—technical

Lebanese-Style Tabbouleh

Israeli-born British chef Yotam Ottolenghi is clear about tabbouleh. It should be “all about the parsley.” But in the U.S., the Middle Eastern salad often goes heavy on the bulgur, a wheat that has been cooked, dried and cracked. The result is a salad

By Matthew CardApril 10, 2017