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Gathered
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Black, white, green, pink — visual and flavor complexity
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Salt-cured Sicilian capers — superior to brine-packed
Large oval cocotte — whole leg of lamb, big batch braises
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Black, white, green, pink — visual and flavor complexity
French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Salt-cured Sicilian capers — superior to brine-packed
Large oval cocotte — whole leg of lamb, big batch braises
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Char bell peppers and chiles over gas flame or in broiler until blackened on all sides. Place in large bowl; cover tightly with plastic wrap and cool. Peel, seed, and stem peppers and chiles. Cut bell peppers into 1-inch-wide strips. Cut chiles into 1/2-inch-wide strips. Place pepper and chile strips in medium bowl. Add olive oil, capers, chopped marjoram, garlic, and vinegar to bowl and toss to incorporate evenly. Season pepper and chile mixture to taste with salt and pepper. DO AHEAD: