I use red peppers a lot, but they are grown so large these days that more often than not, I find myself with a quarter or a half that needs to be used up. The solution is to roast them and store them in olive oil. In fact, I’ve become so fond of my roasted peppers that I’ll sometimes make up a batch on the weekend to see me through the days ahead. If you have gas burners, use this top-of-the-stove method rather than doing them in the oven (if you don’t have gas burners, see page 143 for roasting). Because they become thoroughly charred all over, they develop a wonderful smoky flavor.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
The heat of pickled chiles brings a welcome zing that integrates well with the salty elements of puttanesca and acts like a counterweight to rich pork chops.