They last a couple of weeks in the refrigerator, just take them out before you want to use them because the olive oil solidifies. Buy a selection of green, red, and orange bell peppers or any color ...

Rub the red and yellow bell peppers with olive oil and arrange them on a baking sheet. Roast the peppers for about 35 minutes, turning occasionally, until they are softened and blackened.

Spaghetti with Garlic and Oil, also known as Spaghetti Aglio e Olio, is a deceptively simple dish made with just a handful of ...

Drizzled with olive oil and sprinkled with flaky sea salt, this focaccia is a crowd-pleaser that's perfect for any occasion. This delicious focaccia is the perfect accompaniment to soups, salads, ...

Use a skillet or sheet pan, depending on how many peppers you’re roasting, and spread a few drops of olive oil over it. Arrange the peppers stem end down in the skillet so they don’t touch ...

4 cloves garlic, roughly chopped ¼ teaspoon crushed red pepper flakes 1 cup roasted red peppers, roughly chopped 2 14.5-ounce cans fire-roasted diced tomatoes, with juices 2 cups chicken broth 1 ...

2. Uncover bell peppers; remove and discard stems, seeds and charred skins. Slice into 1-inch strips, and toss with oregano ...

For your next backyard barbecue, let the vegetables shine. Fire up the grill and bring vibrant Mediterranean flavors to your ...

3 red peppers, deseeded and roughly chopped; 2 tomatoes, halved; 4 garlic cloves; 2 tsp chipotle chilli flakes; 2 tbsp olive oil; 250g/9oz pasta shells or penne; 50g/1¾oz cream cheese; parmesan ...

I have a generous amount of chopped garlic, and I have some brown sugar, and two glorious spices. The first is a spice blend, called garam masala. We are adding all kinds of flavor in that one ...