This Mediterranean style Roasted Red Pepper Dip is my play on Muhammara, a dip that is found mostly in Syria which has pomegranate molasses and aleppo peppers. I simplify it a little, and use toasted walnuts, garlic and cayenne pepper.
I love making this dip for a few reasons: 1) I have a love affair with garlic 2) I feel magical when I make it.
I don’t eat gluten free and I still cook my chicken this way. It’s because of the 2 secret ingredients that make these babies super crunchy.
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Bruschetta, but better.
This is a perfect Thanksgiving appetizer.
I spent today at jury duty.
If that wasn’t already bad enough… they played Marley & Me in the waiting room.