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A platter of broiled shishito peppers with avocado cream.

Blistered Shishito Peppers with Avocado Crema

A plate of an egg taco topped with roasted vegetable salsa.

Egg Tacos with Roasted Poblano and Corn Salsa + Excellent Mail-Order Flour Tortillas

Bowl of just-roasted balsamic mini peppers.

4-Ingredient Balsamic Roasted Mini Peppers

A pan of blistered poblano peppers stuffed with quinoa, corn, and Monterey Jack.

Blistered Poblanos Stuffed with Corn, Quinoa, and Monterey Jack

A bowl of Texas Caviar.

Texas Caviar-ish with Pressure Cooked Black Eyed Peas & Black Beans

“Dry”-Grilled Vegetable Tacos with Tomatillo Salsa & Cilantro-Lime Crema

A stack of slab sandwiches with whipped honey goat cheese, roasted red peppers, olive tapenade and greens.

Slab Sandwich with Olive Tapenade, Whipped Honey Goat Cheese, and Roasted Red Peppers

15 Ways to Use Your Homemade Harissa

A jar of homemade harissa paste.

Simple, Delicious Harissa Paste Made at Home

Here I've pickled peppers, onions, and fennel, and I've been tucking the mix into sandwiches, spreading it atop melty cheese toasts, and, as intended, sprinkling it over just-baked pizza. I imagine it would be fabulous with grilled bratwurst or in a Philly cheesesteak-style sandwich. //

Simple, Quick- Pickled Vegetables

A gif of uncooked ratatouille and roasted ratatouille.

Roasted Ratatouille = The Best Ratatouille

A bowl of chicken and cabbage salad with Thai dressing.

Thai-Inspired Chicken and Cabbage Salad

a plate of zucchini parmesan

Zucchini Parmesan

Three Summer Pizzas

With a stash of peppers in the fridge, these roasted red pepper wraps come together in no time, and they're as easy to make for one as for a crowd. They're what I've been relying on as my motivation to do anything, namely cook, wanes with every degree out there it climbs. //

Roasted Red Pepper Wraps, Two Ways

Folded into olive oil-fried bread, this magic peppers salad made a lovely panzanella salad but could have easily become a bruschetta or simple grain or pasta salad. Much to my delight, making this panzanella felt nothing like hard work. It was almost as though the salad assembled itself. Perhaps "hard work" is a state of mind. Hmm...deep thoughts. //

“Magic” Peppers Salad with Pine Nuts & Capers

a bite of no-fuss eggplant parmesan

Easy Eggplant Parmesan with Roasted Eggplant

Wondering what to do with those CSA vegetables? Here's a great list of ideas specifically for corn, eggplant, tomatoes, potatoes, and peaches. //

CSA Week 7,8,9: Corn, Eggplant, Tomatoes, Potatoes, Peaches

There is something so good about this simple quesadilla, about tasting each element — the smoky peppers and sweet onions, the bright cilantro, the creamy, melty Jack. As with pizza, less is more with quesadillas — a thin layer of ingredients is best. Before serving, I love stretching open the cheese-locked layers and dropping in spoonfuls of sour cream. //

Roasted Poblano, Onion, and Jack Quesadilla

I served this grilled pablanos salsa with grilled, diced New York Strip steak, but skirt, hanger or flank would be really nice, too. And while meat, especially with occasions like Father's Day in mind, feels like a must, with this salsa on the table, I find myself forgetting the meat altogether, loading up tortilla after tortilla with as much salsa as each can bear, piling on diced avocado and dollops of sour cream. Never have tacos disappeared so quickly. //

Tacos with Grilled Poblano & Corn Salad

A simple red pepper tomato sauce: tomatoes, bell peppers and water cooked down until nearly all of the water evaporates and the tomatoes and bell peppers and basil reduce into a sweet, summery concentrate. //

Shells with Red Pepper-Tomato Sauce

The addition of a can of crabmeat to this favorite summer linguine dish not only made it a touch tastier but also a smidgen more complete, especially for those who don't consider a sprinkling of cheese a suitable protein. //

Linguine with Roasted Red Peppers, Crabmeat & Basil

This farro salad, a combination of roasted corn, fresh-squeezed lime juice, cilantro, minced chili peppers and diced peppers and onions, has become a weekly staple. If you strategize by chopping the vegetables and herbs while the corn is roasting and the farro is simmering, this salad can come together in just about 20 minutes. It yields a lot, thanks to all of the add-ins, and tastes better with each passing day. //

Julia Child Notecards + Farro Salad with Roasted Corn, Red peppers & Red Onions

A simple way to spruce up a salad — add sauteed corn. //

Sautéed Corn + an End of Summer Salad