Add Yahoo as a preferred source to see more of our stories on Google. You snack on bell peppers, you love the heat of jalapeño in homemade watermelon salsa and you’ve dabbled with poblanos, but you’re ...

Thick slices of dusky-grilled eggplant, crispy-charred green beans and provocatively bitter radicchio barely kissed by flames -- these aren’t your usual grilled vegetables. They’re side dishes that ...

To prepare sausage and pepper pasta, start with the peppers. After cleaning them (1), cut the yellow ones into coarse chunks (2) while the red ones should be thinly sliced (3). Place them in a bowl.

Terry Thompson-Anderson and Bill Varney's new cooking school in Fredericksburg, Planet to Plate, is well worth a trip to the Hill Country. This recipe, which ran online at mysa.com only, was my ...

Note: If you have access to fresh aji amarillo peppers, use 2 cups of finely diced peppers; omit the bell pepper and the chile paste. If you can find neither the fresh peppers nor the paste, simply ...

It seems like it was just a few decades ago when the only color in the pepper department was green. And the green version seemed to show up everywhere, whenever home cooks wanted to jazz a dish up ...

Have you noticed that, as we say goodbye to summer and welcome fall, the colors in the market have changed? Suddenly I’m seeing peppers everywhere — in every color, shape, and size possible. They ...

Bell peppers aren’t just colorful—they’re a nutritional rainbow with unique flavors and benefits at every stage of ripeness.

Preheat the oven to 400 degrees F. Grease six 8- to 10-ounce souffle dishes and refrigerate. To prepare the corn: Peel the husk back, remove the silk, and rub each cob with 1 tablespoon butter and ...