Elena Boroli, who co-owns the Locanda del Pilone farmhouse inn and restaurant in Piedmont, says bell peppers are the best symbol of Piedmontese cucina povera (peasant food). This simple recipe for involtini (little Italian rolls) is all about the deeply flavored, slow-roasted red bell peppers, which get wrapped around fresh ricotta cheese and plum tomatoes.
BLD Restaurant's pastry chef, Mariah Swan, bakes buttery brioche for this crisp French toast, which she tops with a warm berry compote. The compote comes together in less than 10 minutes but tastes surprisingly complex for something so quick.
Giant Lima Beans with Stewed Tomatoes and Oregano Pesto
Tangy feta cheese, a bright herbal pesto and a crisp bread crumb topping all elevate this tomato-bean stew. It’s sensational made with meaty Rancho Gordo giant limas from Peru, silky gigantes or large limas from the grocery store.