2. Stuffed peppers, multiple ways. Clark gives us quick and easy stuffed poblanos, cheesy stuffed roasted peppers, and cherry pepper poppers with prosciutto and provolone. We have a crisper-ful of peppers right now, so this couldn't be more timely.
3. A new hotspot for zinfandel. California's Paso Robles region is competing with Napa Valley and other well-known areas for good zinfandel. There are a few recommendations for $20 or less.
4. A couscous dessert similar to rice pudding. But better. Mark Bittman sweetens couscous with almond milk and rosewater.
What are you reading and loving in the Times this week?
Last week's Top 5: No-Knead Bread is Back!(Images: Chad Case and Evan Sung for The New York Times)