At his sleek Houston bar, chef Justin Yu pairs blistered shishito peppers with bright green, zesty garlic-herb oil, a take on persillade. You’ll want to keep this stuff around—it’s fantastic drizzled ...

Preheat oven to 400°. Toss chiles, bell peppers, oil, 1/2 tsp. salt, sugar, coriander, and cumin in a large bowl. Season to taste with black pepper and toss to coat evenly. Arrange peppers in a single ...

Easy Chinese Pepper Steak will quickly become a family stir-fry favorite. This quick take-out fake-out dinner is ready in ...