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Pizza crust is topped with American cheese, sirloin, mushrooms, bell pepper, and onion in this easy Philly cheese steak pizza recipe.
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Calamari seasoned with 3 kinds of pepper plus jalapeno slices is quickly sauteed and served on arugula and white beans in Chef John's warm calamari salad.
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Chorizo stuffed patty pan squash with black beans is a great summer side dish and leftovers work well in burritos.
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Trade mayonnaise for a mixture of olive oil and Dijon mustard and add in pickled gherkins and capers for an upgrade on what you might expect from this classic picnic fare.
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Beef short ribs are braised in a mixture of beef broth and red wine which is then turned into a reduction sauce for serving. Delicious!
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An adaptation of the classic mix of herbs and spices.
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Hot yellow pepper sauce, Dijon mustard, and mayonnaise blend with egg yolks for the filling in this deviled eggs recipe.
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Chef John's puffy, glossy Chinese steamed buns are filled with any leftover barbecue pork you have on hand.
cooking.nytimes.com
A blissful blend of the reliably sweet (bell peppers, cubanelles, peperoncini) and the reliably fiery (Serranos, chile de arbol, Scotch bonnets) creates blissful balance Here, the sweet peppers are sautéed slowly with onions to intensify their gentle honeyed character Half of the hot chiles are left raw, sharp and biting to create as much contrast as possible
cooking.nytimes.com
This flavorful wok-fried shrimp dish makes an easy but very impressive dinner Bright and spicy, it calls for strips of ripe red Fresno chiles, which are not very hot and available in the produce section of most supermarkets Use red bell peppers instead if you want to tame the heat
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Get Blue Corn Chip Nachos with Pepper Jack Cheese Recipe from Food Network
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This recipe is by Mark Bittman and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.