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recipes 2004 01 roasted red peppers with garlic
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Cooking
It’s a shortcut to toppings, sauces, braises, and more
Kendra Vaculin
Cooking
Ditch the expensive ones from the antipasti bar—you're roasting peppers at home now.
Alex Delany
Cooking
No holiday table is complete without it.
Elyssa Goldberg
Cooking
Out with the canned beans, in with the fresh.
Emma Wartzman
Cooking
Open a few jars, crank the blender, and dinner is served.
Ali Francis
Cooking
They’re simple to make, easy to love, and super versatile.
Sahara Bohoskey
Cooking
Put a few ingredients in a jar, and just let it go—aka, the easiest way to start fermenting at home.
Elyssa Goldberg
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Cooking
Beware: It is seriously addictive.
Emma Wartzman
Restaurants
One city’s humble, but indisputable, iconic dish.
Melissa McCart
Cooking
This soup has just three other ingredients, but garlic is the one that matters.
Chris Morocco
Cooking
The old school was cool as hell. These aren't going out of style any time soon.
Alex Delany
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Cooking
Fulfill your need for a fast, weeknight green thing.
Alex Beggs
Cooking
A nutty, crunchy, crispy condiment that makes any bowl of salad, soup, pasta, or [fill in the blank] better.
Alyse Whitney
Cooking
Meet the creamy, ultra-garlicky white sauce that you’ll want to put on just about everything.
Emma Wartzman
Cooking
We asked the Bon Appétit test kitchen cooks to name their top 5 favorite spices. Here's what they said.
Rochelle Bilow
Cooking
Here's how to buy, store, and cook with hot and sweet peppers, in season in July.
Rochelle Bilow
Cooking
Because no one has time to mince or Microplane.
Zoe Denenberg
Cooking
Put down the jar of red pepper flakes: We've got the intel on how to cook with fresh chiles—including how to choose the right level of heat for your favorite dishes.
Rochelle Bilow
Cooking
Earthier, fruitier, and more interesting than green bell peppers, poblanos bring the (mild, intriguing) heat.
Amiel Stanek
Cooking
If you’ve ever said the words “too much garlic,” don’t talk to me or this chicken recipe ever again.
Amanda Shapiro
Cooking
A mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything.
Christine Muhlke
Lifestyle
Black pepper deserves to be the star, not the sidekick.
Sarah Jampel