Green bell peppers are good

Pepper steak stir fry is here to convert the green bell pepper skeptics.

View in browser|nytimes.com Continue reading the main story July 1, 2023 Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero. Counterpoint: Green Bell Peppers Are Good Ah, the green bell pepper. So maligned, so detested, constantly passed over for its sweeter sibling, Red. Green bell peppers need a better P.R. person, and for that we recommend Eric Kim. His pepper steak stir-fry lets them shine (look at how that Kelly green color pops against the soy-glazed steak). The peppers' grassy, bitter flavors are necessary to counter the equally strong flavors of garlic, ginger and black pepper. If Nigella Lawson — a self-professed green bell pepper avoider — is excited about this recipe, we think you will be, too. Featured Recipe Pepper Steak View Recipe → You could also add some pepper slices to Sohla El-Waylly's taco salad, her take on the Mexican American classic with Disneyland roots. All the hits are here: pinto beans, shredded iceberg lettuce, grated Cheddar, crushed Fritos. Serve with your favorite hot sauce; a Mickey Mouse hat is optional. If you're planning ahead for your Independence Day cookout, we have plenty of recipe ideas for you: huli huli chicken with a salty-sweet teriyaki glaze. No-cook white bean caprese salad, equally delightful as a side or a meatless main. And Melissa Clark's new recipe for cherry pie, which turns whichever cherries you can get your hands on — sweet, sour or frozen — into a picture-perfect pie that belongs on a cartoon windowsill. Find our best Fourth of July recipe ideas (and plenty more for the summer days to follow) at New York Times Cooking. Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Continue reading the main story ADVERTISEMENT James Ransom for The New York Times. Food Stylist: Maggie Ruggiero. Taco Salad By Sohla El-Waylly 35 minutes Makes 4 servings Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne. Huli Huli Chicken Recipe from Alana Kysar Adapted by Margaux Laskey 45 minutes, plus 8 hours' marinating Makes 4 to 6 servings Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne. White Bean Caprese Salad By Colu Henry 10 minutes Makes 2 to 4 servings Ryan Liebe for The New York Times Spicy Corn on the Cob With Miso Butter and Chives By Emily Fleischaker 15 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Cherry Pie By Melissa Clark About 2 hours, plus at least 3 hours' chilling and cooling Makes 8 servings Ryan Liebe for The New York Times. Food Stylist: Maggie Ruggiero. Pepper Steak By Eric Kim 40 minutes, plus marinating time Makes 4 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018