New This Month


"Agrodolce" is an Italian term used to described a sweet and sour sauce. Spoon this port-infused version from chef Hugh Acheson, author of "A New Turn in the South," over his Pan-Roasted Pork Chops and Baked Beans recipes.

  • Yield: Makes 1 1/2 cups

Photography: Rob Tannenbaum

Source: The Martha Stewart Show, March 2012


  • 2 large red bell peppers
  • 1 tablespoon olive oil
  • 1/4 cup raisins
  • 1/4 cup port wine
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 tablespoon balsamic vinegar
  • Coarse salt and freshly ground black pepper


  1. Preheat oven to 450 degrees.

  2. Rub bell peppers with olive oil. Place on a baking sheet and transfer to oven; roast until peppers are blistering, about 15 minutes. Using tongs, transfer peppers to a large bowl and immediately cover with plastic wrap; let cool.

  3. Using your fingers or a paper towel, rub skins to remove; discard skins. Stem and seed peppers and coarsely chop. Transfer to a medium bowl and set aside.

  4. Place raisins, port, and 2 tablespoons water in a small saucepan; place over medium heat and cook gently until plump, about 5 minutes.

  5. Transfer raisins and liquid to bowl with peppers, along with parsley and vinegar. Season with salt and pepper and toss to combine. Agrodolce can be made up to two days in advance and kept covered in the refrigerator until ready to use.

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