Your Guide to the Best in Summer Food

The Wall Street Journal


May 14, 2011

I'm Going to Grow Padrón Peppers
Susan Spicer, chef of Bayona and Mondo in New Orleans

"I will try to grow Padrón peppers in my garden. They are smallish, bright green, thin-skinned, bell-shaped peppers that are very flavorful but usually not hot, although there may be one or two hot ones in every few dozen. In Spain they are roasted or sautéed with olive oil and salt, and are served alone, or with anchovies or other ingredients to make tapas." $15 a pound,

Read full article...

Featured Products