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Charred, Hot-Roasted Peppers with Pimenton de la Vera

Sally Schneider

As I get older, my cooking gets simpler. I find myself creating short cuts and innovations on recipes I created years ago, as a way to feed myself and friends more easily. Hankering for the flavors of smoky piquillo peppers I used to love in Spain, I hot roast sliced peppers dusted with smoky paprika…

from Improvised Life

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