Red peppers are the latest crop coming into harvest in our garden, and we've been blessed with an abundance this year. Roasting red peppers is a classic Italian tradition and a specialty of Tony's ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

Tomatoes are one of the most used ingredients in my kitchen. Fresh tomatoes and all their canned cousins, including tomato sauce, diced tomatoes, tomato paste, stewed tomatoes — even ketchup — are ...

This vegan Muhammara is a rich and smoky roasted red pepper dip made with toasted walnuts, garlic, breadcrumbs, and ...

After an interview with Lidia Bastianich, I was reminded of how simple, yet satisfying, pasta dishes are. Whether you toss pasta with some garlic and oil, a zesty marinara or go a few extra steps with ...

Roasted red peppers are silky and sweet, but the tough, flakey, charred skins don’t bring much to the table, so to speak. And, even if they have not-so-tough thin skins, they often flake and crumble ...

1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet. 2. Place the red peppers on the baking sheet. Roast them, turning once or twice, for 40 minutes. Turn on the broiler and set the ...