Olive Oil: Coats the peppers, allowing them to roast evenly in the oven and develop a blistered, slightly crispy skin. Feel free to use any cooking oil you prefer.

This recipe I’m going to share is a standard at our house in the summer. Ralph has been making these peppers for over 50 years and his mom before that. They are a must on an eggplant sandwich and ...

While the peppers are roasting, roughly stir together in a small bowl the ricotta, capers, olive oil, red pepper, salt and freshly ground black pepper and chives. Taste and add more salt if necessary.

Combine the feta cheese, garlic, roasted red bell pepper, pimentón, and olive oil in the bowl of a food processor and purée until smooth and creamy, about 1 minute. Season the dip with salt and ...

Matbucha is a popular dish in North Africa and the Middle East, particularly in Morocco and Israel. It’s often served as part ...

In small bowl, whisk together the lemon juice, mustard, 4 tablespoons olive oil, salt and pepper to taste. Add more olive oil if you want a less tart flavor. Set aside.

Recipe for Zorongollo (Spanish Roasted Peppers and Tomatoes) from the Food section of The Boston Globe.

Paprika Pork Chops with Sweet Peppers. Sally Pasley Vargas Serves 4 A hearty dinner of pan-seared pork chops with roasted peppers, potatoes, and onions is a weeknight wonder.

Grilled or broiled hot and sweet peppers with mozzarella (serves 6 to 8) Ingredients: 2 red bell peppers 2 yellow bell peppers 3 tablespoons extra-virgin olive oil Kosher salt Coarsely ground ...