One of the simplest Spanish delicacies is a tapa called Pimientos de Padrón, small, flavorful green peppers that are blistered in olive oil over high heat and sprinkled with coarse salt. That’s it.

This simple padrón pepper dish relies on timing and good ingredients. Start by roasting the almonds until they’re lightly golden. Use Marcona almonds for their buttery texture, and don’t skip the step ...

OAKLAND, Calif. - Chef Dustin Valette joined us on ‘The Nine’ to share how he makes his peppercorn crusted Tomahawk steak with wild mushroom fondue, marble potatoes and padron peppers. Start with the ...

Heat a heavy based frying pan over a high heat. Wash the padron peppers and add them to the pan. Let them cook, tossing them every few minutes. You want them to char and blister a bit all over. When ...