From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
My kids love chomping on crunchy slices of these sweet and mid peppers. Who am I to complain when one cup has more vitamin C than an orange? So grab these babies while their in peak season.
My market is overflowing with pickles, pickled beets, jams, and salsas – it’s the farmers’ way of getting more mileage out of their seasonal goodies. Try out a savory take on jams and jelly with a personal fave – tangy pepper relish.
Fiery flapjacks from a West Virginia reader came out on top in our chile pepper-themed contest.
This dip has is all: it's healthy, easy to make, allergy-friendly (it's dairy and gluten free) and it's sure you be a crowd-pleaser at your New Year's Eve bash.
Robin Miller's twist on pesto -- made with roasted red peppers and lower in fat than the traditional green Italian sauce, is wonderful on sandwiches, meat or fish.
You don’t have to bake ghoulish cupcakes or serve garlicky anti-vampire snacks to throw a good Halloween bash.
This deliciously simple dish is the perfect picnic side. Amazingly, there’s no oil or other fat added to it -- meaning it's fat-free. Instead, you get tons of fiber from the beans, corn and other veggies. A touch of pineapple adds a sweetness to combo, too.