Herbs & Spices
481 recipes found
Smokey Roasted Eggplants, Peppers and Goat Cheese
Red Pepper Juice
Oven-Steamed Arctic Char With Piperade
Arctic char, a cold-water pink-fleshed fish, is farmed in a more sustainable way than salmon and has the same good Omega-3s. Simply steamed in a low oven, it is complemented here with a sweet and savory pepper sauce. The sauce is great with just about any fish. Try it with a whole grilled striped bass (another one of Seafood Watch’s Best Choices).
Fresh Corn Salad
Mousse De Poivrons Doux (Red-Pepper Mousse)
Coquilles St.-Jacques Portugaise (Scallops With Peppers and Capers)
Peaches Macerated With Balsamic Vinegar And Pink Peppercorns
Medallions of Pork With Sweet Red-Pepper Sauce
Whipped Feta With Sweet and Hot Peppers
Mango And Scotch Bonnet Barbecue Sauce
Provençal Artichoke Ragout
This is the way my friend Christine Picasso prepares artichokes. Her touch is the inclusion of sweet red peppers, a nutritious complement to the bitter artichokes. She calls this Artichauts à la barigoule, a dish every French cook makes differently, each claiming his or hers to be the authentic version.
Salt-Free Flounder With Cumin and Peppers
Ceviche With Confetti Peppers
Tropical Slaw
Chicken Breasts In Sweet Red Pepper Sauce
Stir-Fried Zucchini, Corn and Peppers
Red Pepper Puree
Scallops With Pepper and Zucchini
Curried Corn With Red and Green Peppers
Curried Corn With Red Pepper
Scallop and Pepper Tempura
Melted Red Peppers and Garlic
Samfaina
This Catalan dish is akin to ratatouille, the French dish that rummages around in the summer garden to combine eggplant, zucchini, bell peppers, tomatoes and onions in a pot that simmers over low heat. The vegetables soften and collapse into one another, and the flavors meld. Samfaina goes further, though: The ingredients are chopped into very small pieces, then cooked for several hours until the mixture is so thick and caramelized that it almost resembles a vegetable marmalade. It’s often used as a sauce for rabbit, chicken or salt cod, but it can also be a side dish unto itself. It is a time investment — lots of chopping to be done before hours of cooking and simmering — but your efforts will yield dinner for the rest of the week. The samfaina will taste better the next day, and it’s delicious hot or cold. Spoon it on a sautéed or grilled piece of fish, grilled sausages, poached eggs or a thick piece of toast.
