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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 78-88
  • 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....
  • Recipe: Senator Danforth's chili

    Recipe: Senator Danforth's chili
    Total time: 2 hours and 40 minutes, plus overnight refrigeration Servings: 12 Note: Adapted from "How to Eat Like a Republican: Or, Hold the Mayo, Muffy -- I'm Feeling Miracle Whipped Tonight" by Susanne Grayson Townsend. 3 1/2 pounds top round, cut...
  • Recipe: Grilled eggplant with walnut-cilantro pesto

    Recipe: Grilled eggplant with walnut-cilantro pesto
      Grilled eggplant with walnut-cilantro pesto Total time: 35 minutes Servings: 6 Note: By Russ Parsons. 1/2 teaspoon dried red pepper flakes 2 teaspoons minced garlic, divided 1 1/4 cups olive oil, divided 1 cup walnut pieces 1/4 teaspoon salt,...
  • Recipe: Roasted red pepper-Cascabel romesco sauce

    Total time: 45 minutes Servings: Makes about 2 cups 2 dried Cascabel peppers 1 large red bell pepper 1/4 cup hazelnuts 1/4 cup almonds, blanched and peeled 4 Roma tomatoes 1/4 cup plus 2 tablespoons extra virgin olive oil, divided 1 ounce good-...
  • Recipe: Jerusalem artichoke fritters

    Time: 15 to 20 minutes Servings: 4 1/2pound Jerusalem artichokes, scrubbed and dried 1 green onion, trimmed and chopped 1/3cup minced red pepper 2 tablespoons flour 1/2teaspoon sea salt 1/2teaspoon herbes de Provence 1/8to 1/4 teaspoon cayenne...
  • Recipe: Collard squares

    Recipe: Collard squares
    Total time: About 1 1/2 hours Servings: 12 2 large bunches collard greens 1/2 teaspoon hot pepper flakes 1 1/4 teaspoon salt, divided 2 tablespoons butter plus extra for the baking dish 1 medium onion, finely diced 2 cloves garlic, minced 1/2...
  • Walnuts three ways

    As the fresh-crop walnut season crests, those bins and baskets filled with glorious piles of satin-shelled, wrinkly brown nuts evoke all sorts of associations for Southern Californians. For some of us, they're a reminder of suburban childhoods, when...
  • Jonathan Waxman shares his wealth

    Jonathan Waxman shares his wealth
    Although Jonathan Waxman has spent the last 30 years cooking up an impressive résumé -- cutting his teeth at Chez Panisse with Alice Waters, helming Michael's in Santa Monica during its heyday, mentoring a young Bobby Flay -- he had not, until now,...
  • 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: Artichoke stew with pecorino Romano

      Total time: 40 minutes Servings: 6 1 1/2 pounds small boiling potatoes, cut into small bite-size pieces 2 pounds medium artichokes, cleaned and cut up, about 4 artichokes 1/4 cup olive oil, divided 1/2 cup water 1/2 teaspoon salt 2 cloves...
  • The Project: Iced somen noodles with chicken and vegetables with spicy ginger sesame sauce

    The Project: Iced somen noodles with chicken and vegetables with spicy ginger sesame sauce
    Total time: 1 hour, 45 minutes, plus chilling time for the chicken Servings: 6 Note: The degree of heat in the sauce is determined by the amount of tobanjan (hot Chinese miso paste) or la yu (hot Chinese chile oil) you use. You can also omit these...