Bell Pepper

Add corn bread, a crunchy chicory salad, and peach pie for summer supper at its best.

In 1917, a society grande dame asked Julius Keller, maître d’ of the Casino restaurant in New York, to surprise her with a new dish. Keller presented clams baked on the half shell, topped with minced bell pepper, herb butter and bacon. By the twenties, Clams Casino, as Keller called it, was ubiquitous on restaurant menus. Here is a lightened version with great lively flavors.

Can be prepared in 45 minutes or less but requires additional unattended time.

Forget the usual chopped liver. This rustic appetizer is an Italian treat. Spiedini are skewers of any combination of foods — bread, cheeses, meatballs, fish — that can be grilled or roasted.

Can be prepared in 45 minutes or less.

This Basque specialty consists of scrambled eggs garnished with tomatoes, peppers, onions, and a slice of ham. The same Basquaise garnish may be prepared in advance and used for chicken and fish. Chez Gladines serves its pipérade with patates sautées — potatoes pan-fried in duck fat and seasoned with garlic and parsley.

Add eggs and fruit for a nice menu.

Roasted poblano chilies add a wonderful smoky flavor to this pizza; however, if they are not available in your area just omit them from the recipe.

This crisp, marinated sweet-and-sour slaw is a delicious alternative to creamy coleslaw.

John serves the peppers as an appetizer with toasted country bread.