Romesco is a classic Spanish sauce made of ground tomatoes, peppers, onions, garlic, olive oil, and almonds. We turned it into a twist on cream of tomato soup, with lentils added for a nice protein boost.
A variety of peppers—fresh, jarred, and ground—makes this dish dance with flavor, though not with heat (it’s only mildly spicy). All of the peppers can be found at well-stocked grocery stores: Find piquillos with jarred peppers, Peppadews at the olive bar, and smoked paprika in the spice aisle.
For a dinner party, bring this pot of clams—rich with peppers and smoky sausage—to the table and serve with crusty bread to sop up the juices. If you can’t find small Padróns, which can be eaten stems and all, cut stems from larger ones before cooking—or sub in chopped green bell peppers.
Chiles Rellenos and Eggs with Tomato Jalapeño Salsa
This chile relleno and egg extravaganza takes some time and attention, but with every bite you’ll be glad you made the effort. The salsa can be made a day ahead and kept in the refrigerator until needed.