1.   Cut the yellow peppers into strips, removing all the seeds.

2.   The dressing is great tossed with a salad of lettuce, broccoli florets, zucchini and yellow pepper slices.

3.   To serve, spoon yellow pepper puree on the plates and top with the red peppers.

4.   Add the red onions, green onions, garlic, red pepper, yellow pepper, tomato, cilantro and parsley.

5.   Cut two slices from a yellow pepper in the shape of a raindrop for the feet.

6.   Fold in red peppers, yellow peppers and parsley.

7.   His nonalcoholic entry, the Virgin Lea, is a truly unusual combination of yellow pepper, tomato juice, passion-fruit juice, honey and Worcestershire sauce.

8.   His Panamanian mother had always made a hot sauce using the little yellow peppers.

9.   Helen Manegold of Simi Valley finds her garden doing dual duty, with yellow peppers using her rosebushes as supports.

10.   Montrachet provided a handsome spiced and seared sashimi tuna with tomato ginger fondue and perfectly cooked halibut with Provencal vegetables and yellow pepper sauce.