Rice has for centuries been the obvious contender for stuffing a pepper—and indeed eggplant or a beefsteak tomato—flavored with caramelized onions, golden raisins, and musky raisins, and seasoned with capers, anchovies, cinnamon, or cumin. Small grains—cracked wheat, brown rice, the underused quinoa—are eminently suitable fillings, as is any type of small bean, lentil, or the plump, pearl-shaped couscous known as mograbiah. Vegetable stuffings can set the pepper alight. Piercing, cherrysized tomatoes, such as Sungold or Gardener’s Delight, or chunks of sweet steamed pumpkin offer more than just jewel colors to lift the spirits. They have a brightness of flavor very different from the humble, homely grains. They offer a change of step. A few hand-torn chunks of mozzarella and some olive oil will produce a seductive filling. Ground beef, the knee-jerk filling, somehow makes my heart sink. Mograbiah, sometimes known as pearl couscous, takes the idea on a bit, having the comforting, frugal qualities of rice but possessing an extraordinary texture, poised between pasta and couscous. Made of wheat and similar to Sardinian fregola, it is available at Middle Eastern markets.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.