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.
Recipe: Romesco Soup
This is a great make-ahead sandwich, perfect for picnics or beach days. Add a few slices of fresh fruit and a couple of cookies to round out the meal.
To create this bright-tasting but sultry salad, start with classic Moroccan roasted vegetables and then add fresh spinach and a sherry vinaigrette.
Pair this hearty stew with a Syrah. The lamb echoes the gamey notes in the wine, while the sweet peppers meld with the fruit and the briny topping creates a buzz with the wine’s herbal side.
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.
Recipe: Five-Pepper Steak
The classic way to enjoy Padrón peppers, this appetizer is as good at room temperature as hot. You can also make this recipe with small sweet peppers, adding a sprinkle of red chile flakes.
Recipe: Pan-Roasted Padrón Peppers
Serve these peppers as snacks, toss into salads, or use as a topping for pizza. As for the flavorful oil, brush it on grilled bread, whisk it into salad dressings, or use it for scrambling eggs.
Recipe: Oil-Packed Padrón Peppers
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.
Stuff New Mexico chiles with beef, dried fruit, nuts, and spices to bring down the heat on these Western favorites. Readers like it with ground turkey, too.
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.