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Peppers

A collection of news and information related to Peppers published by this site and its partners.

Top Peppers Articles

Displaying items 56-66
  • New Las Vegas restaurants give you the world

    New Las Vegas restaurants give you the world
    Remember when it seemed preposterous that a French three-star chef would sign on for a restaurant in Las Vegas? And it turned out that not one but four highly decorated French chefs eventually launched Vegas outposts? Even in these rocky economic times,...
  • Paella: Oh, what a dish

    Paella: Oh, what a dish
    I want to say one word to you. Just one word. Are you listening? Paella. The conversation could end here, because the picture tells it all. It's gorgeous in its saffron robe, with plump coral-colored shrimp and happy clams and purple wiggles of squid....
  • Recipe: Norma's 'garbanzos fritos'

    Recipe: Norma's 'garbanzos fritos'
      Note: When we did a whole issue on garbanzo beans, many kitchen tasters were amazed at all the ways you could cook a chickpea. The most popular of the bunch came from Mayi Brady, who contributed this recipe from her Cuban mother, Norma De la Cal. Think...
  • Recipe: Roasted red pepper and pear soup

    Recipe: Roasted red pepper and pear soup
      Note: Pears and sweet red peppers might seem like an odd combination for a soup, but it works surprisingly well. The sweetness of the pears seems to balance the acid of the peppers. Times Test Kitchen assistant Mayi Brady thought up the soup a few...
  • Recipe: Ribs based with pomegranate and red pepper sauce

    Recipe: Ribs based with pomegranate and red pepper sauce
      Note: It takes about five pomegranates to make one cup of juice, and it takes six cups of juice to make the pomegranate molasses from Paula Wolfert's "The Cooking of the Eastern Mediterranean" that's used in this dish. Wolfert recommends buying the...
  • Recipe: Orzo Vegetable Salad

    Recipe: Orzo Vegetable Salad
      4 quarts water 3 beef bouillon cubes 2 cups orzo 3 green onions, sliced 1 cup sliced pitted black olives 1 cup thinly sliced celery 1/2 cup thinly sliced green pepper 2 large tomatoes, peeled and cubed 1 (6-ounce) jar marinated artichokes,...
  • Recipe: Gigot D'Agneau Roti A La Provencale (Provencal Roast Leg of Lamb)

    Recipe: Gigot D'Agneau Roti A La Provencale (Provencal Roast Leg of Lamb)
      Note: One of several Great Home Cooks profiled through the year, Claudie Ces makes this lamb the old-fashioned way, roasting it until the herb coating is crusty on the outside, while the meat remains tender and juicy. A local Provencal rose would...
  • Recipe: Pork and Tomatillo Chili

    Recipe: Pork and Tomatillo Chili
      Note: This recipe from a story on chili-style dishes from around the world is one of those things that people just can't stop eating; friends have been known to have thirds and then smile with slight embarrassment and serve themselves some more. Part...
  • Some real scorchers

    THICK slices of dusky-grilled eggplant, crispy-charred green beans and provocatively bitter radicchio barely kissed by flames — these aren't your usual grilled vegetables. They're side dishes that make the most of the smoky flavors of summer....
  • Recipe: Border Grill's Vegetarian Torta

    Recipe: Border Grill's Vegetarian Torta
      Note: Another recipe from the vegetarian issue. This one looks like an awful lot of work for a sandwich, but it's worth every minute. The rolls are crisp and delicious and absolutely unlike anything you can buy in a bakery, and the finished sandwich is...
  • Recipe: Seafood in Coconut Milk

    Recipe: Seafood in Coconut Milk
      Note: Cambria winemaker Signe Zoller contributed this recipe to our issue about the Santa Barbara wine region. She accompanies the dish with Cambria's 1988 reserve Chardonnay because it "has a definite coconut character." 18 to 24 medium shrimp,...