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Gathered
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Barrel-aged sherry vinegar — complex acidity for vinaigrettes
Fire-roasted peppers — romesco, muhammara, stuffing, purees
Large oval cocotte — whole leg of lamb, big batch braises
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French-engineered grinding mechanism — lifetime pepper mill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Barrel-aged sherry vinegar — complex acidity for vinaigrettes
Fire-roasted peppers — romesco, muhammara, stuffing, purees
Large oval cocotte — whole leg of lamb, big batch braises
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Preheat broiler. Cut peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut pepper halves into 1/2-inch-wide strips. Heat oil in a large nonstick skillet over medium-high heat. Add capers, rosemary, thyme, and garlic; saute 1 minute. Reduce heat to medium. Add sherry; cook 1 minute. Add pepper strips and salt; cook 2 minutes or until thoroughly heated. Serve warm or at room temperature.