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47T H E N E W Y O R K T I M E S M A G A Z I N E

R O U I L L E Put 1 egg yolk, lemon juice, Dijon

mustard and garlic in a food processor. Add olive oil in a steady

stream to form an emulsion. Add red-chili � akes or cayenne and 1

roasted pepper; blend until smooth.

B I S Q U E Bring 3 or 4 cups stock to a boil and

add 5 chopped roasted peppers, a pinch of paprika and minced garlic;

reduce heat and simmer until peppers are very tender, about 5 minutes.

Purée until smooth, then whisk in as much cream as you like.

T O R T I L L A Sauté peppers, onion and a pinch of

paprika until peppers are tender. Beat 6 to 8 eggs and add to the skillet;

cook until tortilla will slide from the pan. Flip and cook until set.

P E P E R O N ATA Sauté sliced onions until soft. Add

sliced peppers, and cook until wilted; add a cup or more chopped tomatoes

(with juices) and a handful of basil leaves. Bring to a boil; reduce heat and

cook, stirring occasionally, until mixture is thick, about 15 minutes.

S T U F F E D Core peppers and stu� with cooked

seasoned ground beef, rice and parsley; replace caps. Coat peppers

with olive oil, stand in a roasting pan and add ¼ inch stock. Roast 30 to 40 minutes in 450-degree oven.

W I T H L A M B Brown 1 pound boneless lamb in olive

oil; transfer to a bowl. Add peppers to the skillet; sauté until soft. Return

lamb to the skillet; add minced garlic, ginger and soy sauce. Toss with

fresh scallions and serve over rice.

R O A S T E D D I P In a bowl, smash together chopped

roasted peppers, a roasted eggplant and as much roasted garlic

as you like. Add olive oil and lemon juice; stir to combine. Garnish

with chopped parsley.

I N F O I L W I T H F I S H Heat the grill to medium, and put the

rack 4 inches from heat source. Brush foil with olive oil; add sliced onions, red peppers and � sh. Seal

the edges of foil. Place directly on the grill, and cook until � sh is opaque,

10 to 15 minutes.

W I T H A N C H O V I E S Sauté peppers over medium heat,

turning so peppers brown without burning, about 10 minutes.

Drizzle with vinegar; add anchovies or capers.

V I E T N A M E S E S T Y L E Heat a neutral oil in a skillet

on medium heat, and add chopped peppers. Sauté until soft, then add

lime juice, � sh sauce and fresh chilies; cook until fragrant. Toss with

Thai basil or mint and serve with rice. (Add meat if you like.)

W I T H S A U S A G E A N D R I C E Render Italian sausage in oil. Remove

sausage; stir-fry cooked rice. Toss with chopped roasted peppers

and more oil if necessary. Top with shaved Parmesan and

fresh oregano, if you like.

W I T H K I L L E D O N I O N S Put sliced red onions in a bowl,

sprinkle with salt and submerge in red-wine vinegar. Let sit for at least

15 minutes, stirring occasionally. Drain and toss with sliced roasted peppers

and toasted seasoned bread crumbs.

S A L S A S O F R I T O Sauté chopped roasted peppers,

onions and minced garlic in a neutral oil until onions are soft. Add chopped

tomatoes and a pinch of sugar. Simmer until the mixture is thick; stir

in oregano and red-wine vinegar.

M U H A M M A R A Combine roasted peppers, a handful of walnuts, olive oil, chopped garlic,

lemon zest and a pinch of ground cumin in a food processor; pulse until

pasty. Add red-chili flakes and lemon juice to taste.

WA R M P I C K L E D P E P P E R S Bring 2 cups water, ½ cup red-wine

vinegar, olive oil, bay leaves, a pinch of oregano and salt to a boil. Add peppers and cook for 1 minute;

turn o� heat, cover and let stand for 10 minutes. Drain before serving.

PA S T E Boil peppers in water to soften,

about 10 minutes. Drain, cool, core and purée. Put oil in a skillet

over medium heat, and cook the paste, stirring until deeply colored

and fragrant, about 2 minutes.