They tumble out of farmers market crates entwined in pairs like folk dancers, elongated necks extending from slender, bell-shaped pods. Hungarian peppers, ranging in color from soft butter yellows to ...

Stuffed quahogs, also known as “stuffies,” are one of the signature dishes of Rhode Island. They’re large hard-shell clams, stuffed with peppers, bread crumbs, cheese and herbs. It’s the perfect ...

Start off by working with the bell peppers. First, cut them in half vertically, remove the seed pod, and trim away the whitish veins. When the insides are completely cleaned out, rinse the peppers ...

1. Cut tops off bell peppers and wash and remove seeds. Parboil in a large pot of salty water for 10 minutes. Drain and set aside. 2. In large skillet, sauté crawfish, shrimp, garlic and the trinity ...

Make pesto: In a blender or food processor, combine the cilantro, olive oil, pine nuts, garlic, lime juice, Parmesan, and crushed red pepper and blend until smooth. Season to taste with salt and ...