Other People’s Kitchens

NYT article on a perennial problem.

green peppers, onions


I’ve been keen on green peppers lately. We have eaten exactly two so far this season. We have used them in soup and in eggs (twice) and I can’t remember the other thing. In particular, we’ve been cooking them up fast with onions, so they blacken a little and retain a little of their crunch—also, cutting the onions in long strips, with the grain, so to help them retain their structure. There is an austerity and an earthy sharpness to green peppers that I have found recently, in between all the feasting this summer, deeply satisfying.