Pepper mills come in a vast range of styles and materials, but what really matters to us and other serious home cooks is performance.
Our goal was simple: Rescue two favorite fancy vegetable dishes—twice-baked potatoes and stuffed bell peppers—from the clutches of cafeterias, bad steakhouses, and frozen food manufacturers.
We discovered a technique for producing soft, tender peppers that are still firm enough to hold simple but flavorful fillings.
Once a peppercorn is cracked, its volatile components begin to disperse, resulting in loss of flavor. The good news is that whole peppercorns are often less expensive than ground.
Double bake the potato shells, choose the right dairy for the filling, and finish under the broiler to make this common side dish even better.
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