EditorialTuna salad with hot and sweet peppers in New York in July 2022. Food styled by Eugene Jho. Props styled by Christina Lane. (Bobbi Lin/The New York Times)
EditorialHiramasa with bordelaise sauce, left, and warm sepia with sun-dried tomatoes and sweet peppers at Le Bernardin in New York, Jan. 23, 2023. (Karsten Moran/The New York Times)
EditorialRoasted red peppers, among the ingredients in the storeroom of Gate Gourmet, a global airline catering company that provides meals to flights out of more than 200 airports, at Newark Liberty International Airport in New Jersey, Nov. 29, 2022. (Jutharat Pinyodoonyachet/The New York Times)
EditorialFrom left: a spiced gingerbread cake topped with pearl sugar, a spiced cranberry Bundt cake with a fruity glaze and a savory quick bread loaf studded with ham, cheese, roasted peppers and herbs, in New York, Nov. 29, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialWorkers pick corn and organic peppers at Yakama Farms, formerly Inaba Family Farms in Wapato, Wash., on Aug. 23, 2022. (Ruth Fremson/The New York Times)
EditorialBell pepper salad with capers and olives and shrimp pasta with corn and basil in New York, Aug. 31, 2022. Food styled by Greg Lofts. (David Malosh/The New York Times)
EditorialVarious ingredients to be used for kimchi including beets, peppers, and cucumbers used by Ji Hye Kim, at her home in Ann Arbor, Mich., on Aug. 16, 2022. (Erin Kirkland for The New York Times)