Stuffed Yellow Peppers with Israeli Couscous and Pesto

The large spherical couscous that we know as Israeli couscous actually has its origins in North Africa, where it is called muhamma. In Middle Eastern markets, you may find it labeled maghribiyya.

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Steak Diane for Two

Though you can follow this procedure with almost any tender cut of beef (and with chicken breasts, if that direction appeals to you), it's a perfect treatment for tenderloin medallions (filet mignon).

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Pork with Allspice Dry Rub

The allspice is really what makes this recipe, adapted from “Mastering the Art of French Cooking” by Julia Child, which was featured in a New York Times article about readers’ favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few ...

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Stuffed Portabella Mushrooms with Swiss Chard

Portabella (a.k.a. portobello) mushrooms are just grown-up cremini mushrooms. Huge portabellas are great for grilling, and the smaller ones are perfect for stuffing. You’ll be amazed by how much filling you can pack into a medium-size portabella. Serve these as a starter or a side dish.

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Herb Crêpes With Goat Cheese Filling

Crepes make delicious, easy finger foods. Cut them in half, top with a filling, then fold them in half and again in half, so they’re like little coronets. These thin pancakes are easy to make in today’s heavy nonstick crepe pans. Give the batter plenty of time to rest so that the flour swells and softens; that will make the crepes delicate.

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Peppers Stuffed With Rice, Zucchini And Herbs

I used a medium-grain rice that I buy at my local Iranian market for these peppers. The package says that the rice is great for stuffing vegetables because it doesn’t swell too much, and it’s right. It goes into the peppers uncooked and steams in the oven, inside the peppers (so it’s important to cook them long enough and cover the baking dish). Make sure ...

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Lemon and Garlic Chicken with Mushrooms

In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.

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Lavash Pizza With Zucchini and Goat Cheese Topping

Certain dishes are perfect for zucchini, and this is one of them. It looks beautiful here, and the goat cheese and mint are perfect partners.

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Barbecued Beef Ribs

Just before being served, these ribs are grilled, imparting a crisp, charred crust and an inviting whiff of wood smoke.

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Duck and Andouille Étouffée

Roux becomes the base for this étouffée, which uses plenty of smoky, chunky Cajun andouille and well-seasoned chopped duck meat. If you have a favorite Chinese barbecue restaurant, you can buy a duck there. Even grocery store rotisserie chicken will work.

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Oxtail-Stuffed Peppers

Timing is everything. I was at Casa Mono, in Manhattan, lapping up every drop of the sauce from a little cazuela of piquillo peppers stuffed with oxtails. The next day I was tasting Ribera del Duero wines (with the restaurant’s wine director, as it happened) and could think of no better dish for them than those meaty, slightly fruity peppers with their ...

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