Fresh large peppers, both hot and sweet, have a tough, transparent outer skin that should be removed unless they are served raw. The easiest way to loosen the skins is by charring them over a gas burner or under the broiler. Peppers may be roasted, peeled, seeded, and the ribs removed as described below 1 or 2 days in advance of their use in a recipe. Roasted peppers may be covered with olive oil and refrigerated for up to 1 week. Drain the olive oil from the peppers before using. If storing roasted peppers without oil, wrap them tightly in plastic wrap in an airtight container, and refrigerate for up to 3 days.
Turn humble onions into this thrifty yet luxe pasta dinner.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
The silky French vanilla sauce that goes with everything.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.