Creamy Rotini with Zucchini, Tomato, and Red Pepper

The season’s most plentiful vegetables come together in this satisfying pasta dish. To make it even heartier, try adding diced grilled chicken.

• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  1 small white onion, cut into 1/2-inch dice
  
  


• 
  
  4 ripe Roma tomatoes, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  1 medium zucchini, cut into 1/2-inch dice
  
  


• 
  
  1 large red bell pepper, cored, seeded, and cut into 1/2-inch dice
  
  


• 
  
  2 medium cloves garlic, finely chopped
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  2 cups heavy cream
  
  


• 
  
  1-3/4 oz. Parmigiano-Reggiano finely grated with a rasp (3/4 cup); more for serving
  
  


• 
  
  1/2 cup thinly sliced fresh basil
  
  


• 
  
  1 Tbs. finely grated lemon zest (from 1 large lemon)
  
  


• 
  
  1 lb. rotini, or other short corkscrew pasta
  
  

Bring an 8-quart pot of well-salted water to a boil over high heat.

Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the tomatoes, zucchini, bell pepper, garlic, 2 tsp. salt, and 1/2 tsp. pepper and cook, stirring occasionally, until the vegetables are barely tender, about 7 minutes. Pour in the heavy cream and simmer until it thickens and coats the back of a spoon, about 7 minutes. Stir in the cheese, basil, and lemon zest.

Meanwhile, boil the pasta according to package directions until al dente.

Drain the pasta and return it to the pot. Pour in the sauce and toss until the pasta is evenly coated. Season to taste with salt and pepper, sprinkle with additional cheese, and serve.

Corn, Bacon, and Red Pepper Sauté

In this quick side dish, a little bit of salty bacon provides the ideal counterpoint to sweet bell peppers and corn. Serve with grilled chicken or sautéed scallops or shirmp.

• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 slice thick-cut bacon, chopped
  
  


• 
  
  2 cups fresh corn kernels (from 3 to 4 medium ears)
  
  


• 
  
  1/2 cup small-diced red bell pepper
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup coarsely chopped fresh parsley 
  
  

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the bacon and cook, stirring often, until browned, about 2 minutes. Add the corn, bell pepper, and 1/4 tsp. salt and cook, stirring often, until heated through, 2 minutes. Stir in the parsley and serve.

Spiced Couscous with Fennel and Roasted Red Peppers

Couscous is the culinary equivalent of a blank canvas. It soaks up and showcases whatever flavors—spicy, sweet, savory—are added to it. For our rendition, fennel serves as the aromatic base for this fragrant side dish.

• 
  
  3 Tbs. olive oil
  
  


• 
  
  1 medium bulb fennel, trimmed, cored, and cut into 1/2-inch dice (1-1/2 cups)
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 medium clove garlic, minced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  1/4 tsp. chipotle powder
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  


• 
  
  2 jarred roasted red peppers, cut into 1/2-inch dice (1-1/4 cups)
  
  


• 
  
  1-1/2 cups lower-salt chicken broth
  
  


• 
  
  1-1/2 cups couscous
  
  


• 
  
  3 Tbs. coarsely chopped fresh cilantro
  
  

Heat the oil in a medium saucepan over medium-high heat. Add the fennel, sprinkle with 3/4 tsp. salt, and cook, stirring, until the fennel starts to brown and soften, about 4 minutes. Add the garlic and cook, stirring, until it becomes fragrant, about 30 seconds. Add the cumin, chipotle powder, and cinnamon; cook, stirring, for 30 seconds until the spices become fragrant. Add the red peppers and chicken broth, and bring to a boil. Stir in the couscous, remove from the heat, cover, and let sit until the liquid is absorbed; check after 5 minutes. Fluff the couscous with a fork and stir in the cilantro. Taste the couscous and season with salt as needed; serve immediately.

Bulgur Salad with Carrots and Peppers

Think of this salad as a heartier twist on tabbouleh, with extra veggies and tangy feta cheese crumbles.

• 
  
  2-1/4 cups medium-grind bulgur
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup fresh lemon juice
  
  


• 
  
  3 Tbs. tahini
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  1 cup sliced carrots (1/4-inch-thick slices), steamed until crisp-tender
  
  


• 
  
  1 cup diced red bell peppers (1/2-inch dice)
  
  


• 
  
  1 cup diced peeled cucumber (1/2-inch dice)
  
  


• 
  
  1 cup crumbled feta
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  

Pour 3-1/2 cups boiling water over the bulgur in a medium bowl, stir, and let sit until the water is absorbed and the bulgur is tender, 20 to 25 minutes. 

Transfer the bulgur to a foil-lined rimmed baking sheet, drizzle with 1 Tbs. of the olive oil, and toss lightly to coat. Spread bulgur on the baking sheet and cool completely at room temperature or in the refrigerator.

Put the lemon juice in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Whisk in the tahini. Taste and season with salt, pepper, and additional lemon juice or olive oil as needed.

Put the cooked and cooled bulgur in a large serving bowl and toss to break up any clumps. Add the carrots, peppers, cucumbers, feta, parsley, dill and 1/2 cup vinaigrette and toss. Taste and season as needed with more vinaigrette, salt, and pepper, and serve.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Panang Curry with Pork and Vegetables

Red bell peppers and sugar snap peas add a crunchy element to this rich and spicy curry.
Create your own customized Thai curry with the Recipe Maker.

• 
  
  1 (13.5- to 14-oz.) can coconut milk
  
  


• 
  
  1/4 cup Panang curry paste
  
  


• 
  
  1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
  
  


• 
  
  2 Tbs. light brown sugar or light brown palm sugar; more as needed
  
  


• 
  
  1 tsp. fish sauce; more as needed
  
  


• 
  
  1 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
  
  


• 
  
  3/4 cup sliced onions (1/2-inch-thick slices)
  
  


• 
  
  3 1/8-inch-thick slices fresh ginger or galangal
  
  


• 
  
  3/4 cup diced bell peppers (red, orange, or yellow)
  
  


• 
  
  3/4 cup chopped bok choy (2-inch pieces)
  
  


• 
  
  3/4 cup sugar snap peas, strings removed
  
  


• 
  
  3/4 cup loosely packed fresh Italian or Thai basil leaves
  
  


• 
  
  Cucumber strips or wedges, for garnish
  
  

Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies at the top of the can).


In a 3- to 4-quart saucepan or wok over medium heat, simmer 1/2 cup of the coconut milk, stirring occasionally, until reduced by about half, 3 to 5 minutes. It will get very thick and shiny and may or may not separate; either is fine.


Add the curry paste, whisk well, and cook, continuing to whisk, for 1 minute. Whisk in the broth, sugar, fish sauce, and remaining coconut milk. Bring to a simmer over medium-high heat.


Add the pork, onions, and ginger slices and continue to simmer, adjusting the heat as necessary. After 2 minutes, add the bell peppers and sugar snaps and continue to simmer. After another 2 minutes, add the bok choy and simmer until everything is tender and cooked through, about 1 minute more.


Remove the curry from the heat. Season to taste with more sugar and fish sauce, and stir in the basil. Transfer to a serving bowl (or serve right out of the pot). Remove the ginger slices or tell your guests to eat around them. Garnish with the cucumber strips.

Fennel, Pepper, and Saffron Stew with Garlic Toast

A generous handful of chickpeas and a sprinkling of Manchego cheese make this Spanish-inspired vegetarian stew hearty and satisfying.

• 
  
  2 Tbs. extra-virgin olive oil, more for the bread
  
  


• 
  
  1 medium yellow onion, thinly sliced (2 cups)
  
  


• 
  
  1 medium fennel bulb, stalks and fronds removed, quartered lengthwise, cored, and thinly sliced crosswise (4 cups)
  
  


• 
  
  1 medium carrot, peeled and thinly sliced crosswise (3/4 cup)
  
  


• 
  
  1 small red bell pepper, stem, ribs, and seeds removed and discarded; flesh thinly sliced lengthwise (1-1/2 cups)
  
  


• 
  
  3 Tbs. tomato paste
  
  


• 
  
  2 medium cloves garlic (1 minced, 1 whole)
  
  


• 
  
  1/2 cup dry white wine, such as Albariño
  
  


• 
  
  One 15.5-oz. can chickpeas, drained and rinsed
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  


• 
  
  1/8  tsp. pimentón (smoked paprika)
  
  


• 
  
  2 pinches saffron
  
  


• 
  
  1 bay leaf
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 baguette slices, 3/4 inch thick
  
  


• 
  
  1/2 cup grated Manchego cheese
  
  

Heat the oil in a 5-quart saucepan over medium heat. Add the onion, fennel, carrot, and bell pepper and cook, stirring occasionally, until the vegetables are tender but not browned, about 5 minutes. Add the tomato paste and minced garlic and cook, stirring constantly, until the garlic is fragrant, about 45 seconds. Add the wine, bring to a simmer, and cook until the liquid has reduced by half, about 2 minutes. Add 3-1/2 cups of water, the chickpeas, thyme, pimentón, saffron, and bay leaf. Bring to a simmer, cover, and cook until the vegetables are tender and the stew has thickened slightly, about 25 minutes. Season to taste with salt and pepper.


Position a rack 6 inches from the broiler and heat the broiler on high. Put the bread slices on a rimmed baking sheet and brush both sides with oil. Broil, flipping once, until both sides are golden-brown, about 4 minutes total. Remove from the oven and rub each slice with the whole clove of garlic.


Divide the stew among four wide, shallow bowls, and sprinkle with the Manchego. Serve each with a garlic toast.

Vegetable Sauté with Orange and Balsamic

This healthful, brightly flavored side dish is perfect for a weeknight—it cooks in less than 10 minutes.

• 
  
  1/2 lb. haricots verts or thin green beans, trimmed
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 medium shallots, halved and thinly sliced (about 1/2 cup)
  
  


• 
  
  1 tsp. chopped fresh rosemary
  
  


• 
  
  1 medium yellow bell pepper, cored and sliced 1/4 inch thick
  
  


• 
  
  3 Tbs. fresh orange juice
  
  


• 
  
  1/2 Tbs. balsamic vinegar
  
  


• 
  
  1 tsp. finely grated orange zest
  
  


• 
  
  3 cups lightly packed fresh baby spinach leaves
  
  


• 
  
  Sea salt and freshly ground black pepper
  
  

In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Put the haricots verts in the steamer basket, cover, and steam until bright green and just beginning to soften, 2 minutes. Transfer the haricots verts to a bowl and set aside.


Heat the oil in a 12-inch skillet over medium-high heat. Add the shallots and rosemary and cook, stirring, until the shallots begin to brown, 1 to 2 minutes. Reduce the heat to medium, add the haricots verts and bell pepper and cook, stirring, until the pepper begins to soften, about 2 minutes. Stir in the orange juice, balsamic vinegar, and orange zest. Add the spinach and cook, stirring, until just wilted, about 20 seconds. Remove from the heat, season to taste with salt and pepper, and serve.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Pork Tenderloin with Spicy Grilled Pepper Relish

Round out this quick sweet-and-spicy pork dinner with white rice.

• 
  
  1 Tbs. five-spice powder
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  2 12- to 16-oz. pork tenderloins
  
  


• 
  
  2 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
  
  


• 
  
  2 Tbs. plain rice vinegar
  
  


• 
  
  1 tsp. chili garlic sauce
  
  


• 
  
  1 tsp. packed dark brown sugar
  
  


• 
  
  1 small clove garlic, mashed to a paste
  
  


• 
  
  2 medium scallions, thinly sliced
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire.

In a small bowl, combine the five-spice powder, 2 tsp. salt, and 1 tsp. pepper. Lightly brush the tenderloins with oil, then sprinkle with the spice mixture. Brush the pepper quarters with oil and season with salt and pepper.

Grill the tenderloins, turning a quarter turn every 3 to 4 minutes, until an instant-read thermometer inserted in the thickest part registers 140°F to 145°F, 15 to 18 minutes.

Meanwhile, grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more.

Let the tenderloins rest for 5 minutes. Thinly slice the pepper quarters.

In a medium bowl, combine the rice vinegar, chili garlic sauce, brown sugar, and garlic. Stir in the peppers and scallions.

Cut the pork crosswise on a diagonal into 1/2-inch-thick slices and serve with the relish.

Couscous Salad with Tomatoes and Hot Green Peppers

Couscous is a fine pellet made from semolina flour, each golden grain a bit larger than the head of a pin. Some chefs call it “Moroccan pasta” because it is made with the same durum wheat used to make pasta. Here, cooked couscous is combined with roasted green peppers, tomatoes, and cucumbers. The resulting salad is similar to Middle Eastern tabouleh and perfect for a summer picnic.

• 
  
  1-1/2 cups couscous
  
  


• 
  
  1/2 cup water
  
  


• 
  
  1/2 tsp. salt
  
  


• 
  
  2 green bell peppers, roasted and diced 
  
  


• 
  
  2 cups coarsely chopped cherry tomatoes or 2 large tomatoes, peeled, seeded, and diced
  
  


• 
  
  1 small cucumber, peeled, seeded, and diced
  
  


• 
  
  1 hot green or red chili pepper (jalapeño or serrano), minced 
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup chopped fresh cilantro or coriander leaves
  
  


• 
  
  5 Tbs. extra virgin olive oil
  
  


• 
  
  2 to 4 Tbs. lemon juice
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/4 tsp. sweet paprika
  
  


• 
  
  3 cloves garlic, minced
  
  


• 
  
  Freshly ground black pepper
  
  

Wash the couscous in cold water and drain immediately. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Heat water in the bottom of a soup pot fitted with a steamer. The steamer should fit snugly into the pot, and the bottom of the steamer should not touch the water. Line the steamer with 3 layers of cheesecloth that cover both the bottom and the sides of the steamer and go up over the top. Add the couscous to the steamer and steam for 20 minutes, fluffing the grains halfway through the cooking.

Remove the couscous from the steamer and put it into a baking pan. Combine the water and salt. Sprinkle the couscous with the salt water. Lift and rake the grains with your fingertips to separate them. Let rest 10 minutes.

Place the steamer back in the soup pot and return the couscous to the cheesecloth-lined steamer. Steam slowly for 15 minutes. Remove the steamer and the couscous. Let the couscous cool completely.

The couscous can be prepared to this point up to 2 days in advance.

Place the couscous in a bowl and add the peppers, tomatoes, cucumber, chili pepper, parsley, and cilantro.

In a small bowl, whisk together the olive oil, lemon juice, cumin, paprika, and garlic. Season with salt and pepper. Toss with the couscous and vegetables. Season with salt and pepper.

Jícama Slaw with Carrots and Red Peppers

Jícama is a crisp, juicy, slightly sweet tuber that looks like a squashed softball with rough, brown skin. After the jícama is peeled, the raw flesh is great in salads, salsas, and slaws, like this crunchy, tangy version. It’s just the thing to cool your mouth when you’ve been eating spicy tacos.

• 
  
  1 medium jícama (about 2 lb.)
  
  


• 
  
  4 medium carrots
  
  


• 
  
  1/2 medium red bell pepper
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  1/3 cup fresh lime juice
  
  


• 
  
  1  tsp. celery seed
  
  


• 
  
  Sea salt
  
  


• 
  
  Cilantro leaves for garnish (optional)
  
  

With a chef's knife, cut the skin and roots off the jícama. Using a mandoline or the knife, cut the jícama into thin 1-inch-long matchsticks. Peel and grate the carrots. Core and thinly slice the pepper; cut the slices into 1-inch-long pieces. In a medium serving bowl, toss the jícama, pepper, and carrots with the olive oil, lime juice, celery seed, and salt to taste. Cover and chill in the refrigerator for 1 hour.

Before serving, retoss the slaw, as the dressing will have settled on the bottom of the bowl.

Roasted Red Pepper and White Bean Dip with Toasted Pitas

Smoky-sweet roasted red peppers star in this creamy party-worthy dip. 

• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 clove garlic, thinly sliced 
  
  


• 
  
  6 small sage leaves 
  
  


• 
  
  3/4 cup chopped roasted red pepper 
  
  


• 
  
  Kosher salt 
  
  


• 
  
  1 15.5-oz. can cannellini beans, drained and rinsed 
  
  


• 
  
  2 tsp. fresh lemon juice 
  
  


• 
  
  Pinch of cayenne, more to taste 
  
  


• 
  
  Freshly ground black pepper 
  
  


• 
  
  4 6-inch pitas 
  
  


• 
  
  2 Tbs. unsalted butter, melted
  
  


• 
  
  1/4 tsp. smoked paprika 
  
  

In a 10-inch skillet over medium heat, cook oil and garlic until the garlic is lightly golden brown, 1 to 2 minutes. Add the sage leaves and cook until fragrant, about 30 seconds. Add the roasted red peppers and 1/4 tsp. salt, and cook, stirring often, about 2 minutes. Remove from the heat and let cool slightly.

In a food processor, combine the red pepper mixture, the beans, lemon juice, and cayenne, and pulse until smooth. Season to taste with salt, pepper, and more cayenne, if you like. Transfer to a bowl and refrigerate until chilled, at least 1 hour and up to 24 hours.

Position a rack in the center of the oven and heat the oven to 375⁰F. 

Slice each pita into eight wedges and transfer to a large bowl. Toss the wedges with the melted butter, paprika, 1/4 tsp. salt, and a few grinds of pepper. Spread the pita wedges in a single layer on a rimmed baking sheet, and bake, rotating the pan halfway through, until the wedges are crispy and golden brown, 9 to 11 minutes. Let cool on a wire rack. 

Serve the pita chips with the dip. 

Chilled Red Pepper Soup with Sautéed Shrimp

This cold soup builds on the flavors of Spanish gazpacho, only roasted red peppers take the place of tomatoes in the lead role.

• 
  
  1 seedless English cucumber, peeled and roughly chopped
  
  


• 
  
  3 jarred roasted red peppers, cut into 1/2-inch dice (about 1-1/2 cups)
  
  


• 
  
  3 cups tomato juice
  
  


• 
  
  2 slices baguette, toasted and cut into 1-inch cubes (about 1 cup)
  
  


• 
  
  1/2 cup extra-virgin olive oil
  
  


• 
  
  2 Tbs. plus 1 tsp. sherry vinegar or cider vinegar
  
  


• 
  
  1 medium clove garlic, minced and mashed to a paste
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 lb. medium shrimp (36 to 40 per pound), peeled and deveined
  
  


• 
  
  1 tsp. chopped fresh thyme
  
  

Cut three-quarters of the cucumber into 1-inch pieces and purée in a blender with the red peppers, tomato juice, toasted bread, 6 Tbs. olive oil, 2 Tbs. vinegar, garlic, cumin, and 1/2 tsp. each salt and pepper (you may have to purée the soup in batches, depending on the size of your blender). Taste and season with more salt and pepper if needed, and refrigerate until cold, at least 30 minutes and up to 1 day.

Heat 1 Tbs. of the olive oil in a large (12-inch) skillet over high heat until it’s shimmering. Add the shrimp and cook, tossing, until it starts to brown and lose its raw color, about 2 minutes. Stir in the thyme, 1/2 tsp. pepper, and 1/4 tsp. salt, and cook until the shrimp are just cooked through, about 1 minute. Transfer to a plate to cool.

Just before serving, cut the remainder of the cucumber into 1/4-inch dice (about 1/2 cup) and toss with the remaining tablespoon extra-virgin olive oil, the remaining 1 tsp. sherry vinegar, and 1/2 tsp. salt. Serve the soup cold in individual bowls, garnished with the cucumber and shrimp.

Garlicky Chicken Thighs in Red Pepper Sauce

The main flavors in this one-pan dish—roasted red peppers, thyme, garlic, and sherry vinegar—are quintessentially Spanish. Sear the thighs on the stovetop to crisp the skin and then finish them in the oven to cook evenly.

• 
  
  2 Tbs. olive oil
  
  


• 
  
  8 bone-in skin-on chicken thighs (about 3 lbs.), trimmed of excess fat and skin
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  6 cloves garlic, smashed
  
  


• 
  
  2 tsp. fresh thyme leaves
  
  


• 
  
  1 cup lower-salt chicken broth
  
  


• 
  
  3 jarred roasted red peppers, drained and cut into 1-inch strips (1-1/2 cups)
  
  


• 
  
  1 medium russet potato, peeled and cut into 3/4-inch dice (1-1/2 cups)
  
  


• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  Crusty baguette for serving
  
  

Position a rack in the center of the oven and heat the oven to 425°F. Heat the oil in a large, oven-proof sauté pan over medium-high heat until it’s shimmering. Sprinkle the chicken with 1-1/2 tsp. salt and 1/2 tsp. pepper. Add half the thighs to the pan, skin side down. Reduce the heat to medium, and cook without touching until the skin browns and easily releases from the pan, about 3 minutes. Turn and cook for 1 minute. Transfer to a large plate. Add the remaining chicken and cook it in the same manner. Transfer the chicken to the plate. Add the garlic and thyme to the pan and cook until the garlic is lightly browned, 2 to 3 minutes.

Add the chicken broth, red peppers, potato, and sherry vinegar to the pan, and bring to a boil. Remove from the heat, return the chicken to the pan skin side up, and transfer to the oven.

Braise the chicken, uncovered, until the potato pieces are tender and the chicken is completely cooked through, about 30 minutes. Serve with the baguette for soaking up the broth.

Spicy Slow-Cooker Veggie Chili with Summer Squash and Jalapeños

This colorful chili is delicious with sour cream, diced avocados, and warm tortillas or lime-flavored tortilla chips. For less heat, omit the jalapeño.

• 
  
  1⁄4 cup vegetable oil, divided
  
  


• 
  
  1-1/2 cups red bell peppers, diced (about 1)
  
  


• 
  
  1-1⁄2 cups green bell peppers, diced (about 1)
  
  


• 
  
  1/2 cup scallions, white, light green, and some dark green parts, thinly sliced (about 4)
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  2 tsp. minced jalapeño (1 small)
  
  


• 
  
  2 tsp. kosher salt, divided
  
  


• 
  
  5 grinds black pepper
  
  


• 
  
  1 tsp. chili powder
  
  


• 
  
  4 cups yellow summer squash, diced (about 2)
  
  


• 
  
  1 15-oz. can pinto beans, rinsed and drained
  
  


• 
  
  1 15-oz. can black beans, rinsed and drained
  
  


• 
  
  1⁄4 cup tomato paste
  
  


• 
  
  2 Tbs. minced chiles or liquid from a can of chipotle chiles en adobo
  
  


• 
  
  2 Tbs. all-purpose flour
  
  


• 
  
  1 28-oz. can fire-roasted diced tomatoes, with juice
  
  


• 
  
  1 cup low-sodium vegetable stock
  
  


• 
  
  3 Tbs. fresh-squeezed, strained lime juice
  
  


• 
  
  1⁄2 cup coarsely chopped fresh cilantro leaves
  
  


• 
  
  Tortilla chips, for serving (optional)
  
  


• 
  
  Diced avocado, for serving (optional)
  
  


• 
  
  Sour cream, for serving (optional)
  
  

Tip:

To adapt a slow-cooker recipe to a conventional oven, follow these guidelines: add more liquid, to accommodate for greater evaporation; bring the dish to a boil over high heat in a Dutch oven, then cover the pot and put in a 350°F oven. Plan on the dish taking roughly half the time to cook in the oven as it would in the slow cooker.

Heat half of the oil in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the bell peppers, scallions, garlic, jalapeño, half of the salt, the black pepper, and chili powder, and sauté until the vegetables are softened, about 6 minutes. Add the squash and sauté until slightly softened, another 3 minutes. Transfer to the slow cooker, add the beans, and mix well.

Reduce the heat to medium under the sauté pan and add the remaining oil, plus the tomato paste, chiles or chipotle liquid, and flour. Cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to high and add the tomatoes with their juices, the stock, lime juice, and remaining salt. Boil, stirring well, for 2 minutes, and pour into the slow cooker. Cover and cook on low to meld the flavors, 3 to 4 hours. Stir in the cilantro, and serve with the chips, avocado, and sour cream, if desired.

Pork Tenderloin with Spicy Grilled Pepper Relish

Round out this quick sweet-and-spicy pork dinner with white rice.

• 
  
  1 Tbs. five-spice powder
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Olive oil, for brushing
  
  


• 
  
  2 12- to 16-oz. pork tenderloins
  
  


• 
  
  2 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
  
  


• 
  
  2 Tbs. plain rice vinegar
  
  


• 
  
  1 tsp. chili garlic sauce
  
  


• 
  
  1 tsp. packed dark brown sugar
  
  


• 
  
  1 small clove garlic, mashed to a paste
  
  


• 
  
  2 medium scallions, thinly sliced
  
  

Prepare a medium-high (425°F to 450°F) gas or charcoal grill fire.

In a small bowl, combine the five-spice powder, 2 tsp. salt, and 1 tsp. pepper. Lightly brush the tenderloins with oil, then sprinkle with the spice mixture. Brush the pepper quarters with oil and season with salt and pepper.

Grill the tenderloins, turning a quarter turn every 3 to 4 minutes, until an instant-read thermometer inserted in the thickest part registers 140°F to 145°F, 15 to 18 minutes.

Meanwhile, grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more.

Let the tenderloins rest for 5 minutes. Thinly slice the pepper quarters.

In a medium bowl, combine the rice vinegar, chili garlic sauce, brown sugar, and garlic. Stir in the peppers and scallions.

Cut the pork crosswise on a diagonal into 1/2-inch-thick slices and serve with the relish.

Fire-Roasted Pepper Relish

This recipe calls for both parsley and cilantro but feel free to use other herbs like sliced chives or chopped basil.

• 
  
  3 red or orange bell peppers
  
  


• 
  
  1/4 cup pitted Niçoise or Kalamata olives, halved
  
  


• 
  
  1/4 cup fresh flat-leaf parsley, very roughly chopped
  
  


• 
  
  1/4 cup fresh cilantro, very roughly chopped
  
  


• 
  
  2 Tbs. thinly sliced scallions
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. capers, rinsed
  
  


• 
  
  1/2 tsp. minced garlic
  
  


• 
  
  1/2 tsp. minced jalapeño or serrano
  
  


• 
  
  Finely grated zest of 1 lemon plus a squeeze of lemon juice
  
  


• 
  
  Kosher or sea salt and freshly ground black pepper
  
  

Prepare a hot gas or charcoal grill fire. Cut the tops and bottoms from the peppers and cut the peppers into 3 or 4 flat pieces, discarding the tops, seeds, and ribs. Grill the pepper sides and bottoms skin side down until blistered and charred all over, 6 to 8 minutes. Put the peppers in a bowl and cover with a plate. Let sit until cool enough to handle. Peel the charred skin and discard. Don’t be too concerned if flecks of skin remain attached. Cut the peppers into bite-size pieces or wide strips.

Put the pepper pieces in a medium bowl and add the remaining ingredients, stirring well and seasoning to taste with lemon juice, salt, and pepper.

Spaghetti with Grilled Ratatouille

Grilled vegetables—that summer side dish staple—easily become a satisfying main course when turned into a vibrant sauce for spaghetti.

• 
  
  1 lb. ripe plum tomatoes, halved
  
  


• 
  
  2 medium zucchini (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
  
  


• 
  
  2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
  
  


• 
  
  1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered
  
  


• 
  
  1 large red onion (about 1 lb.), cut into 1/2-inch slices
  
  


• 
  
  1 small head garlic
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1 tsp. herbes de Provence
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  3/4 cup pitted Kalamata olives
  
  


• 
  
  12 oz. dried thin spaghetti
  
  


• 
  
  2 Tbs. chopped fresh basil
  
  


• 
  
  2 tsp. chopped fresh marjoram
  
  


• 
  
  1/2 cup crumbled feta or goat cheese
  
  

Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.


Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.


When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.

Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil; process until smooth.


Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.


Toss 1/2 cup of the tomato-olive sauce and the basil and marjoram with the warm vegetables in the bowl. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.

Gazpacho Shots

On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style.

• 
  
  2-1/2 cups rustic bread pieces (torn by hand)
  
  


• 
  
  2-1/2 lb. very ripe tomatoes, cored, seeded, and chopped (5 cups)
  
  


• 
  
  1 medium English cucumber, peeled and sliced 1/4 inch thick (2 cups)
  
  


• 
  
  1 medium red bell pepper, stemmed, seeded, and chopped (1 cup)
  
  


• 
  
  2 medium cloves garlic, crushed
  
  


• 
  
  1 tsp. fresh oregano
  
  


• 
  
  1/4 cup extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. white wine vinegar
  
  


• 
  
  1-1/4 cups tomato juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Working in batches if necessary, pulse the bread, tomatoes, half of the cucumber slices, bell pepper, garlic, and oregano in a blender or food processor until smooth. Add the oil, vinegar, and 3/4 cup water and pulse again. Pass the soup through a fine sieve into a large bowl, pushing on the solids with the back of a ladle to extract as much of the liquid as possible.


Cover with plastic, and refrigerate until very cold, at least 4 hours and up to overnight. Meanwhile, arrange the remaining cucumber slices on a baking sheet lined with a nonstick baking mat or waxed paper and freeze. Fill an ice cube tray with the tomato juice and freeze.


When ready to serve, season the gazpacho to taste with salt and pepper. Pour it into small chilled cups and add a frozen tomato juice cube and a frozen slice of cucumber.