DIY Roasted Peppers
Roasted Bell Peppers
For bell peppers that boasted plenty of sweet, roasted flavor and were softened but not mushy, we turned to the broiler, not the oven or an open flame. Cutting the bell peppers into three pieces each so that they would lie flat helped them cook evenly. Broiling the pieces until the skin was well charred ensured maximum smoky flavor in the flesh beneath. Steaming the bell pepper pieces in a pouch fashioned from the aluminum foil on which they were cooked expedited peeling and cleanup.
How to Use a Paring Knife
For detail work, like peeling a hot, cooked potato for a savory gnocchi dish or julienning small vegetables for a healthy stir-fry recipe, we turn to a paring knife. Its smaller, more maneuverable, and slightly curved blade makes precision tasks faster and easier. Its small, pointed tip is also great for testing the tenderness of meat or vegetables. Although paring knives come in a range of shapes, we prefer the versatility of the classic style, which resembles a mini chef’s knife with its slightly curved blade and pointed tip.