Pasta bubbles with tomatoes and mozzarella

By "pasta bubbles" we mean pearl couscous.

View in browser|nytimes.com June 6, 2024 Kerri Brewer for The New York Times. Food Stylist: Spencer Richards. Pesto pasta bubbles By Mia Leimkuhler In Melissa Clark's "Dinner in One" cookbook — which is her collection of one-pot recipes, you're welcome — Melissa shares that her family refers to pearl couscous as pasta bubbles. Pasta bubbles! Is there any better term for capturing the delightful chew and pleasingly spherical shape of this tiny pasta? (The "pasta bubbles" recipe, by the way, is for spiced pearl couscous with jammy eggplant and tomatoes, a recipe inspired by this one from Adeena Sussman.) Because of this, I now keep pearl couscous in my pantry, and will be making this new couscous risotto with tomatoes and mozzarella from Sheela Prakash. The couscous takes the place of the usual rice, which cuts down on cook time, increases the texture and keeps the creaminess. Use store-bought pesto or, if you've picked up a basil plant from the hardware store, homemade. Pasta bubbles, cherry tomatoes and bright green basil pesto — perfectly, adorably summer. Featured Recipe Couscous Risotto With Tomatoes and Mozzarella View Recipe → Speaking of the season: I've started stockpiling pressure cooker recipes in advance of the July and August heat that keeps me away from my stove and oven. This pressure cooker coconut curry chicken from Melissa caught my eye; I love the idea of a richly spiced, cardamom- and coriander-scented curry at the push of a button. (And if this "let the robots do the work, I'm going to sit in front of the AC" scenario appeals to you, you can thumb through our Instant Pot recipe collection here.) I don't mind turning on the stove for searing fish, though, since the cooking goes so quickly. Ali Slagle's pan-seared fish with citrus pesto features a lemony basil pesto bumped up with pistachios and capers. The pesto is vegan and garlic-free, so it's a good one to keep in mind for specific dietary and allergy needs as summer entertaining gets going. I'll also turn on the stove for Özlem Warren's çilbir, or Turkish poached eggs with garlicky yogurt and a drizzle of spicy butter, a recipe adapted by Alexa Weibel. I'm not usually adept (read: patient) enough for a proper, gently poached egg, so I'm pleased to report that this dish is also delicious with a runny-centered five-minute egg. It's also time to start saving eggplant recipes. I can't get enough of eggplants and appreciate how plentiful they are in summer. I made Eric Kim's bulgogi eggplant the other night for family and received raves, which felt like a cheat given how easy it is to prepare. Similarly, and to wrap things up, here's a note from Judy Stark, a reader, on David Tanis's new mango crumble: "This couldn't be easier, but it's delicious. Your summer go-to dessert recipe!" ADVERTISEMENT IN THIS NEWSLETTER Photograph by Christopher Testani Pressure Cooker Coconut Curry Chicken By Melissa Clark 1 hour Makes 4 servings Bobbi Lin for The New York Times. Food Stylist: Eugene Jho. Pan-Seared Fish With Citrus Pesto By Ali Slagle 30 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Çilbir (Turkish Eggs With Yogurt) Recipe from Özlem Warren Adapted by Alexa Weibel 20 minutes Makes 2 servings Linda Xiao for The New York Times. Food Stylist: Monica Pierini. Basic Pesto By Florence Fabricant 15 minutes Makes 2 cups Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero. Bulgogi Eggplant By Eric Kim 40 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Mango Crumble By David Tanis 1 hour Makes 4 to 6 servings Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018