Bell Pepper

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

The pepper skins add smokiness to the salad, so don’t peel them. Bonus: That makes life a lot easier.

Once you get hooked on fresh chiles, you'll want to pack them into everything you cook—including your antipasto.

How can you look at this and not crave brisket tacos?

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Like it hot? Sub a Fresno chile for the red bell pepper for some extra kick.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

Don’t like it hot? Remove the seeds to tone it down, or make this addictive condiment with sweet peppers alone.

When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.

Chef Einat Admony’s keys to getting kids to eat yogurt: Make it bright red and thicker than ice cream.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

You know those days when you can’t decide if you want to grill sausage or burgers? Problem solved.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

We like to cook chicken breasts with the skin on because it helps keep the meat moist. And this recipe calls for a little aromatic thyme and garlic to be tucked underneath the skin to flavor the chicken as it cooks. We’ll let you decide whether to pluck off the skin before eating.

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

“If you don’t like sardines,” says Gjelina chef Travis Lett, “you’re going to today.” Make sure to ask your fishmonger to remove the center bones for these baked sardines but leave the head and tail intact and serve over pepperonata.