Broil the peppers: Cover a jellyroll pan with aluminum foil. Place the peppers on the pan and broil until their skins bubble up and blacken. Carefully turn the peppers to blacken them on all sides.

4 cups 1-inch cubes of day-old country bread, crusts removed 1 cup milk ¼ ounce dried porcini soaked in 2 cups warm water 1 cup minced scallions 10 large fresh basil leaves, finely chopped ½ cup ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. If every dish tells a story then Nino Zoccali's calamari stuffed with eggplant has the flavour of a ...

You have reached your maximum number of saved items. Remove items from your saved list to add more. Preheat oven to 180C. Wash the mussels by scraping the shells and rinsing under the tap. Prise them ...