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Entries tagged with 'red peppers'

Italian Sausage, Garlic, and Red Pepper Stromboli

Serious Eats Jennifer Olvera 5 comments

Everyone likes pizza. Isn't that a statement of fact? Sometimes, though, it's good to switch things up. That's where stromboli comes into play. Containing all the same ingredients in a different package, it's a customizable crowd-pleaser that can be prepared many ways. Ours is stuffed with sausage, garlic, and red peppers. More

Spaghetti With Chicken and Bell Pepper in Sherry Lemon-Cream Sauce

Serious Eats Jennifer Olvera 5 comments

A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken. More

Black Bean, Corn, and Red Pepper Salad with Lime Cilantro Vinaigrette

Serious Eats Jennifer Segal 14 comments

This is the ultimate summer salad, and it's perfect for entertaining. Not only is it festive and colorful, but you can make it ahead of time—in fact, you should, because it gets better and better the longer it sits. More

Anchovy, Red Pepper, and Manchego Pintxos

Serious Eats Marvin Gapultos Post a comment

Anchovy fillets, roasted red peppers, and Manchego cheese are spiked onto a garlic-rubbed baguette round and quickly toasted under the broiler. A drizzle of sherry vinegar right before serving provides some sharp acidity to cut through the saltiness of the anchovy, and nuttiness of the cheese. Salty, tangy, and crisp, these pintxos are great pre-cursors to a glass of wine or beer. More

Thai Sweet Chili Jelly

Serious Eats Leela Punyaratabandhu 9 comments

We're turning the famous Thai sweet chili sauce into jelly. Here's a great way to preserve the fresh red peppers from your summer garden to use throughout the year. More

Roasted Pepper and Celery Leaf Crostini

Serious Eats Caroline Russock Post a comment

These roasted peppers have all sorts of uses on their own (think mixed into salads or blended with tomatoes for a pasta sauce) but they make a particularly nice pre-meal bite when piled onto crisp rounds of garlic-rubbed bread for these Roasted Pepper and Celery Leaf Crostini. They're finished with chopped celery leaves (a vastly underused green if there ever was one) and briny capers or anchovies—perfect little cocktail hour snacks that work equally well for evenings that are casual or a bit more elegant. More

Serious Salads: Chickpeas, Corn and Red Peppers with Honey-Lime Vinaigrette

Serious Eats Jennifer Segal 1 comment

Fall's just around the corner. How about a last hurrah summer salad? This one features fresh sweet corn, crisp red bell peppers and buttery-textured chickpeas in a honey-lime vinaigrette scented with cumin. More

Sauced: Romesco Sauce

Serious Eats Joshua Bousel 12 comments

After a few months of writing the Sauced column, my first inclination whenever trying a new sauce is now always, "how can I make this at home?" This was the case for a Romesco sauce—a roasted red pepper and almond spread originating in the Catalonia area of Spain—I savored while out a couple weeks ago. More

Fennel, Orange, and Roasted Pepper Salad

Serious Eats Max Falkowitz Post a comment

This is a simple salad, but it's all about playing off the different flavors of Tasmanian pepper, soaked in the dressing before serving. Raw fennel's complex sweetness and astringency highlights the spice's fruitiness and pepper-like bite. Oranges magnify its hints of bright fruits and flowers, while smoky roasted red pepper lets the spice's earthiness shine. The bed of arugula gives the salad body, and its bitterness does well with Tasmanian pepper's juniper-like alpine qualities. More

Serious Heat: Muhammara

Serious Eats Andrea Lynn 11 comments

Tired of the usual homemade dips in your rotation? Add Muhammara to the mix. I was recently introduced to this Middle Eastern puree of roasted red peppers, walnuts, and pomegranate molasses. If you're extra ambitious, roast the red peppers instead of using the jarred kind. More

Dinner Tonight: Red Pepper Soup with Toasted Cumin Seeds

Serious Eats Nick Kindelsperger 3 comments

I'm not much of a red pepper soup guy. It's not that I hate the stuff, it's just that blended soups in general don't usually excite me. But I am a sucker for the traditional Indian spices which show up in this recipe from Bal Arneson on the Cooking Channel. And when you add smoked paprika, which I've been addicted to for months now, I just couldn't pass it up. I imagined a multi-layered soup, with a slightly smokey edge, warming and just slightly sweet from the peppers. More

Cook the Book: Chicken and The Usual Suspects

Serious Eats Caroline Russock 1 comment

With cooking instructions that read, "put all the ingredients in the rice cooker and cook until done," Chicken and The Usual Suspects is quite possibly the least labor-intensive recipe in The Pot and How To Use It, and after opening a few cans and dicing chicken thighs, dinner was well on its way. Since I wasn't feeling particularly productive, I spent the time it took the pot to work its magic to speculate on which ingredients represented the various actors in this cinematically titled dish—would Kevin Spacey make a better artichoke or a marinated mushroom? More

Mediterranean Flavors: Roasted Red Pepper Spread

Serious Eats Max Falkowitz 7 comments

Muhammara is a spread composed of roasted red peppers and walnuts. It's soaked and bound with a healthy amount of olive oil and nar ekşisi, pomegranate juice reduced to a thick syrup. It's tart, sweet, and rich—a salad dressing all on its own. Surprisingly affordable and versatile, it demands inclusion in your pantry. Kick out a vinegar if you have to. More

Serious Heat: Homemade Harissa

Serious Eats Andrea Lynn 9 comments

A few weeks ago, I posted a recipe for homemade Sriracha. Well, for all those commenters who complained that Sriracha had become too mainstream, I have another homemade spicy condiment option: harissa. It was during a trip to Morocco last year where I was first exposed to harissa, a thick, hot paste of red chiles that's a staple in neighboring Algeria and Tunisia, and just recently making inroads in Morocco. Moroccans stir harissa into a broth to drizzle over couscous or dollop it into soups and stews. More

Cook the Book: Red Pepper Mousse with Garlic Toasts

Serious Eats Caroline Russock 5 comments

This week we've been focusing on not only vegetarian dishes from The Vegetarian Option by Simon Hopkinson, but also warm weather meals. I thought I'd share a recipe that embodies one of my favorite ways to eat during the warmer months. Instead of spending an hour or two in a hot kitchen, chopping, sautéing, and roasting away, I prefer to make a meal out of what would normally be considered hors d'œuvres or snacks. More

Healthy & Delicious: Yellow Tomato Salad with Roasted Red Pepper, Feta, and Mint

Serious Eats Kristen Swensson Sturt 4 comments

"It had prettier colors than a bag of Skittles." [Photograph: Kristen Swensson] Last week, my friend Rachel split her CSA's tomato haul with me. When she spoke about it, I expected a few pounds of produce, maybe 10 or 15... More

Cook the Book: Red Pepper Cheesecake with Homemade Pita Chips

Serious Eats Lucy Baker 2 comments

Normally, I wouldn't excerpt a recipe that calls for a specific pan in an unusual shape or size. Nothing is more frustrating then getting all excited to bake, say, a spicy gingerbread, only to discover that it requires six mini... More

Dinner Tonight: Summer Salad with Tortellini

Serious Eats Blake Royer 1 comment

In the summer, my cooking seriously improves. As long as I can get to a farmers' market and not mess up royally, dinner doesn't take much more effort than chopping everything up, throwing it into a bowl, and covering with... More

Cooking from the Glossies: Angel Hair Pasta with Red Pepper Pesto and Basil

Serious Eats Lucy Baker 6 comments

©iStockphoto.com/subjug Pesto is one of those near perfect foods: easy to prepare, bursting with verdant flavors, and an excellent choice for make ahead meals since it lasts forever in the freezer. Just about every home cook has a tried-and-true version... More

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