Cherry peppers are plump, round peppers that are usually sold pickled in vinegar. They range in color from bright red to dull green, and in spiciness from mild to hot. Good in salads and as part of an antipasto tray, they add a kick to cooked dishes, too, like the Chicken Scarpariello on page 262.These stuffed cherry peppers will look very nice and go a long way to dressing up an antipasto table if you use both red and green peppers. Sometimes you will see these already stuffed hot peppers marinating in oil and vinegar. You can do the same by packing the stuffed peppers into a clean jar and pouring the liquid from the jar of cherry peppers and some olive oil over them. Store them in the refrigerator for up to a few days like that, but be sure to drain them well before you serve them, or they will be messy to eat.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.