Name: Roasted Red Peppers and Cauliflower with Caper Vinaigrette
Cook time: 30 min
Total time: 1 hr
Yield: Makes 12 servings
Ingredients: 4 red bell peppers; 2 heads cauliflower, trimmed and cut into 2-inch florets; 3/4 cup extra-virgin olive oil, divided; 3 tablespoons fresh lemon juice; 1/4 cup large capers (not salted), drained and rinsed

Roasted Red Peppers and Cauliflower with Caper VinaigretteQuentin Bacon

A zesty lemon, olive oil, and caper dressing brings out the best in nutty roasted cauliflower and sweet red peppers.

Cooks' note:

Peppers and cauliflower can be roasted and tossed with vinaigrette 1 day ahead and chilled.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.