Peppers play a central role in this Calabrian version of potato salad. Fresh green peppers are fried as a main salad ingredient; and peperoncino, dried crushed red-pepper flakes, serves as an essential seasoning. The peppers you want for this are the slender, long ones with sweet, tender flesh, which I have always just called “Italian frying peppers.” These days, with the greater popularity of peppers and chilis here in America, markets sell a number of varieties that are suitable for frying, such as banana peppers, wax peppers, Hungarian peppers, and Cubanelle peppers. In addition to this delicious salad with potatoes, you’ll find many wonderful uses for fresh peppers, fried Italian-style. Season them with olive oil and slices of garlic, let them marinate, and enjoy them as part of an antipasto or layered in a sandwich. Or sprinkle a little wine vinegar on the peppers (with the olive oil and garlic) for a condiment-like salad that is just perfect with grilled fish or chicken.
Turn humble onions into this thrifty yet luxe pasta dinner.
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Yes, brownies can—and should—be made with white chocolate.
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The silky French vanilla sauce that goes with everything.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.