The following recipe is from the September 10th edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
When roasting peppers, most cooks will tell you to cover the scorched veggies or put them in a paper bag until they are cool enough to handle. Not David Tanis, author of A Platter of Figs. He believes that too much steaming overcooks the peppers' delicate flesh. This week's recipe is for his version of a roasted pepper salad garnished with capers, olives, and fresh basil.
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