Add the peppers and cook, stirring, until the peppers wilt, approximately 3 minutes. Add pepperoncini. When the pasta is done, drain it and add it to the pan with the anchovy and pepper mixture.

We got salara (a bread rolled with brightly colored red coconut), mithai (small fritters traditionally served at weddings) and cassava pone (a dense, chewy cake made with coconut and cassava).

Reserve the remaining pepper-butter mixture. Loosely tent the pot with foil. Bake until puffed, about 30 minutes. Remove the foil and bake until the top is deeply golden brown, 45 to 50 minutes.

Uncover the pot and check the chicken’s temperature; a thermometer inserted in the thickest part of the thigh should read 160 to 165 degrees. If the chicken is not done, continue cooking ...

Philadelphia Pepper Pot Soup 1 1/2 pounds cleaned, precooked honeycomb tripe 3 tablespoons butter 2 onions, chopped 2 cloves garlic, sliced 2 carrots, diced 2 sticks celery, diced Bunch fresh thyme ...

The Goods: The Pepper Pot's USP is that they make and bake everything daily, and the bread for my sandwich is possibly the freshest I've ever had. But what really makes them stand out is their ...