Name: Red Bell Pepper Sauce
Yield: Makes about 1 cup
Ingredients: 1 7-ounce jar roasted red peppers; 1/2 cup olive oil

Recipe information

Ingredients

1 7-ounce jar roasted red peppers

1/2 cup olive oil

Puree peppers and their liquid with oil in processor. Transfer puree to heavy small saucepan. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.) Stir over medium heat until warm, about 3 minutes.

We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.

The golden, crunchy corners are worth fighting over.

Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.

Turn humble onions into this thrifty yet luxe pasta dinner.

Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.

A veg-forward main or gets-along-with-everyone side.

Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.

Not stuffed shells. But not not stuffed shells either.