Bell Pepper

Want peppers that feel firm and heavy with taut, glossy, wrinkle-free skin and a fresh, green stem. Avoid soft spots, wrinkling, or sunken patches. Thick-walled peppers (often heavier) are meatier; the color tells you the ripeness and sweetness — red is sweetest, green is sharpest.

Keep bell peppers in the crisper, unbagged or loosely bagged, where they last one to two weeks (red and ripe types spoil a bit faster than green). To prep, slice off the top, cut around and discard the seedy core and the white inner ribs (the bitterest part), then slice or dice.

Roasting transforms bell peppers — char them whole over a flame, under the broiler, or on the grill until the skin blackens and blisters, then steam them in a covered bowl or bag for ten minutes so the skins slip off easily. Underneath is sweet, smoky, silky flesh for salads, sauces, and antipasti. Save the juices.