Pat the chicken thighs dry with paper towels, and season with the chopped garlic, thyme, cumin, salt, pepper, lemon zest, lemon juice and 1⁄4 cup of olive oil. Use your hands to evenly coat the ...

To me, a good weeknight dinner is all about balance. There needs to be protein, vegetables and a starch, as well as varying texture and flavor. The most important aspect, of course, is that the dish ...

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 ...

This summery, one-dish meal won’t heat up your kitchen. Refreshing mint, garlic, raisins, orange juice and couscous give this salad a hint of the Middle East. The recipe uses pearl couscous, also ...

Golden raisins, chunky vegetables and caramelized onions give enough heft to this recipe to make it a main dish. Sunset magazine sourced the recipe from Joanne Weir’s “Wine Country Cooking” (Ten Speed ...

Classic risotto is made with starchy medium-grain Italian rice, such as Arborio or carnaroli. It is toasted then cooked, sometimes slowly, over low heat as broth is ladled into the pan in stages.

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 ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Pearl Couscous ‘Risotto’ With Asparagus Yield: 4 servings 4 tablespoons (½ stick) salted butter, cut into 1-tablespoon pieces 1 ...

1. Cut the green top and root end off the leek, leaving just the white and pale green section. Peel off any loose outer layers. Cut in quarters lengthwise, then slice thinly to measure the indicated ...

Asparagus is a springtime vegetable that may only be available in the produce section from March through June, so it's best to enjoy it during its all-too-brief season. Fresh asparagus, after all, ...

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