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.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.