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.
Turn humble onions into this thrifty yet luxe pasta dinner.
The silky French vanilla sauce that goes with everything.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.