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cooking.nytimes.com
Lacking the cult status of ripe summer tomatoes or the esoteric cachet of watermelon radishes and purslane, peppers may be one of the season’s least celebrated vegetables Though their charms are many, my favorite is their stuffable shape The heat of the cherry pepper varies from fiery to mellow, though the riper red ones tend to be sweeter and none are as spicy as the jalapeño
cooking.nytimes.com
Consider using this cured duck, adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Michael Ruhlman and Brian Polcyn, as a garnish for salad; as a canapé, on a bit of toasted bread spread with Dijon mustard; or sautéed like pancetta.
Ingredients: duck, salt, white pepper
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Beef top sirloin steak is sliced across the grain for tenderness, coated in a sweet-and-savory soy sauce marinade, then quickly stir fried with fresh green pepper, onion, and tomatoes.
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These oven fries are just as crunchy as if they had been deep-fried.
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A simple salt-free vinaigrette flavored with Italian seasoning and lemon juice. Serve over a tossed salad, antipasto, or as a quick marinade for beef, chicken, or pork.
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A white peach sangría recipe with peach liqueur, peach nectar, and Moscato d'Asti.
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Try this traditional bechamel sauce as a delicious base for a variety of dishes from chicken to mac and cheese.
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This creamy salmon soup is quick and easy to make. Seasoned with white pepper, paprika, and dill weed, it combines half-and-half with a splash of port for deep, rich flavor.
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Get Yellow Pepper Soup Recipe from Food Network
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This rice side dish features fresh corn, peas, carrot, and poblano pepper for a great accompaniment to any Mexican main dish.
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Arguably the most popular German sausage.
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Easy, absolutely delicious lemon pepper chicken for the grill or oven.