Cook’s Country senior editor Bryan Roof holds a slice of red bell pepper over a cranked-up open burner in order to get a deeper char on the fruit’s skin as additional peppers and planks of zucchini sizzle away in a grill pan before they’re chopped up and added to an in-development recipe for Panzanella salad. Keep an eye out for the dish on a tear-out recipe card in an upcoming issue of Cook’s Country Magazine! See more behind-the-scenes photos at: http://bit.ly/o0qi36
An Unusual Globule
Update a takeout favorite with Food Network Magazine’s 5-Star Beef Stir-Fry that features fresh garlic and ginger.
Toss these Creamy Spring Peas with crispy pancetta for a wow-worthy presentation that’s deceptively simple to prepare.