These peppers are often referred to as Italian frying peppers, so frying is a great option. Both frying and roasting create a super-dreamy and delicious product.   Add some garlic cloves to the sheet pan with the peppers for a different element to the finished batch. Or, sprinkle the long hots with a Pecorino-breadcrumb mixture halfway through roasting to give them a tasty crunch.   And, I love to sauté thin slices with garlic in olive oil and toss with pasta and Pecorino. Pickled long hots are also very popular. The options are as endless as any other spicy chile–experiment and enjoy!