Bell Pepper

The homemade Sichuan chili paste and chili oil yield more than you need for this cold ramen recipe, but they will keep for weeks and make for great all-purpose condiments. Or you can just make this dish over and over.

It’s key that you let the peppers steam in a covered bowl until cool. This will make them more tender and easier to peel.

Bush’s® grilled summer veggie and bean bowl with harissa vinaigrette

Bush’s® chicken sausage sandwiches with beans and pickled pepper and onion relish

Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.

Stop arguing about the merits of provolone vs. American cheese. Just use both to make an incredible sandwich.

Complete your Super Bowl snacking lineup with this addictive five-cheese version of the classic Southern spread.

Pressure cooking flank steak makes shredding this lean meat really easy. The red wine rounds out the sauce in this quick version of the traditional Cuban stew.

You get great flavors in this Cajun dish from the spices. Be sure to smash some of the cooked beans to thicken up your stew. Serve over brown rice, quinoa or sorghum for a change of pace.

This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

You’ve heard it said that the best spaghetti sauces are simmered all afternoon. If that’s true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.

Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.

A vinegary red bell pepper mixture cuts through the richness of this classic Italian-American appetizer for a bite that's salty, smoky, and sweet.

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

Marinate chicken breast cubes and vegetables in a blend of garlic, fresh dill, lemon, and olive oil for super-juicy, flavorful grilled skewers.

Smoked paprika gives an almost bacon-like flavor to meatless meals like this vegan chili.

Let the last of this season’s fresh corn shine in this zesty grilled salad from acclaimed chef Yotam Ottolenghi.