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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 67-77
  • Recipe: Grilled sardines with confited tomatoes

    Recipe: Grilled sardines with confited tomatoes
    Total time: 1 hour, 15 minutes Servings: 6 1 1/2 pounds mixed miniature tomatoes 1/2 teaspoon salt 4 whole cloves garlic 1 1/4 to 1 1/2 cups olive oil, divided 1 1/2 pounds fresh sardines (about 12) 1 clove garlic, minced Pinch dried Greek oregano...
  • Recipe: Barbecue Ribs, Missouri-Style

    Recipe: Barbecue Ribs, Missouri-Style
      Note: In our summer barbecue issue, we called this recipe the ultimate home-made rib. Because the ribs start off with a rub and a slow bake, the meat does not shrink from the bone. What you get are crisp, chewy and satisfyingly spicy ribs. If you...
  • Recipe: Torta Rustica

    Recipe: Torta Rustica
      2 loaves frozen bread dough, thawed 20 slices provolone 8 (7-inch diameter) slices mortadella with pistachios 1 (1-pound) jar roasted sweet red peppers, drained, seeded and halved lengthwise 25 slices mozzarella 10 slices cappicola 6 (4-inch...
  • Recipe: Alice's Red Pepper Sauce

    Recipe: Alice's Red Pepper Sauce
      3 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon minced shallots 2 large sweet red peppers, seeded and diced 1 tablespoon tomato paste 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme 1/2 cup dry white wine 1 cup...
  • Recipe: Merguez

    Recipe: Merguez
    Total time: About 1 hour, plus chilling time Servings: This makes about 5 pounds sausage Note: Adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing" by Michael Ruhlman and Brian Polcyn. This recipe requires a meat grinder and sausage...
  • 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: Roasted Eggplant and Red Bell Pepper Soup

    Recipe: Roasted Eggplant and Red Bell Pepper Soup
      Note: An extraordinary soup from chef Patrick Healy of Champagne Restaurant; it has only 150 calories per serving. If you're not on a diet, this might tempt you to start one. 3 large Japanese eggplants Salt, pepper Extra virgin olive oil 2 sweet...
  • Recipe: Minorcan-Style Duck with Green Olives

    Recipe: Minorcan-Style Duck with Green Olives
      Note:This was an instant hit with the tasters in The Times Test Kitchen. The olives help thicken the sauce and flavor the duck spectacularly. The recipe, from "Paula Wolfert's World of Food" (Harper & Row: 1988), is adapted from a Minorcan specialty...
  • Recipe: Corn bread dressing

    Recipe: Corn bread dressing
      Corn bread dressing Total time: 45 minutes plus chilling time Servings: Makes about 6 cups Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen." He writes, "Cajuns like their cornbreads and dressings sweet, so the crumbled cornbread we...
  • Recipe: Dirty rice stuffing

    Recipe: Dirty rice stuffing
      Dirty rice Total time: About 1 hour, plus chilling time Servings: Makes 4 to 5 cups Note: Adapted from "Chef Paul Prudhomme's Louisiana Kitchen." 2 teaspoons ground red pepper (preferably cayenne) 1 1/2 teaspoon salt 1 1/2 teaspoon black pepper...
  • Recipe: Farro salad

    Recipe: Farro salad
    Uncooked farro is available at some specialty markets. Fresh pecorino can be purchased at fine cheese counters and Italian markets; you may substitute ricotta salata. Total time: About 1 hour Servings: 4 to 6 Note: From Fraîche chef-owner Jason Travi....