Roasted Peppers

To roast bell peppers, use a long-handled fork and char them over an open flame until they are blackened all over. The burner on a gas range is fine. Or you can place them under a preheated broiler about two inches from the heat and turn occasionally until they are well blackened. An even simpler way is to cut the pepper down one side, remove the seeds and stem, and flatten it on a baking sheet, skin side up. Place it under the broiler until charred—you don’t even have to turn it. Place the blackened peppers in a bowl, cover them with plastic wrap, and let them steam for a few minutes. With your fingers or the point of a knife, remove the blackened skin. Do not wash the peppers as some books advise—you’ll wash away the juices and all of that lovely toasty flavor that’s developed from the charring.