I use roasted red peppers in my cooking all year round. In the winter, I crack open a store-bought jar when I want to add roasted red peppers’ sweet, rich flavor to a pasta, dip, or soup. But in the summer, bell pepper season, I much prefer to make my own. Homemade roasted red peppers are sweeter and smokier than store-bought ones, and they’re not overly salty or briny either. They’re super easy to make, and they keep in the fridge for a week or more—perfect for punching up the flavor in whatever you’re cooking. I’m sharing 2 methods for…

Jump to Recipe Roasted Tomato and Basil Rigatoni is a delightful pasta dish that brings together the natural sweetness of roasted tomatoes and the aromatic flavor of fresh basil. Roasting them enhances their natural flavors and creates a deliciously rich but simple sauce for the pasta. I used a combination of heirloom and roma tomatoes because that’s what I had on hand. However, any variety of tomato would work just fine. The dish starts with thinly sliced garlic simmered over low heat in high quality extra virgin olive oil. Just as the garlic begins to impart its flavor into the…

Jump to Recipe If you spent any amount of your childhood in mall food courts – especially in the 1990s or early 2000’s – then this dish should spark some nostalgia. If you’ve ever made a meal out of free food court samples, then you know especially know what I’m talking about. I don’t know about your hometown suburban mall, but mine consistently had at least 3 “asian” options. One was Chinese, one was Korean, and the other was Japanese. Well, technically, they were all American… just about as American as the Subway sandwiched (pun intended) in between them too….

This grinder salad is a deconstructed version of the classic sandwich, made with lettuce, brussels sprouts, salami, ham, provolone, and fresh veggies. It’s all coated in a creamy, savory dressing…