Muhammara (roasted red pepper dip)
My friend Liz made this incredible Muhammara (roasted red pepper dip). Muhammara is a pepper dip originally from Aleppo, Syria, found in Levantine and Turkish cuisines. It's made with roasted red peppers, walnuts, Aleppo pepper, and pomegranate molasses. It's sweet, tangy, and subtly spicy.
By - Prep: 10 mins
- Cook: 30 mins
- Yields: Makes 2 cups
Drunken Cabbage
I saw this crazy Drunken Cabbage recipe on YouTube. It's a combination of cabbage, bacon, butter and beer. It can be made in the oven or the grill. The next time I make this, and yes there will be a next time, I might slice it into wedges to make individual portions.
- Prep: 15 mins
- Cook: 3 hrs 5 mins
- Yields: 8 - 12 Servings
Grilled Flank Steak with Rosemary
We often make flank steak on the grill and I am always trying to find different marinades. This Grilled Flank Steak with Rosemary is definitely a winner. My husband said the next time I should make extra marinade to boil and thicken to serve over the steak.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 6 Servings
Pickled Harissa Corn Relish
Make this Pickled Harissa Corn Relish while corn is in peak season. It's great served over cumin-rubbed grilled ribeyes, shredded pork or burgers.
- Prep: 15 mins
- Cook: 5 mins
- Yields: Makes 2 Cups
Lillet Negroni
For those of you who do not like Campari—I fall firmly into that camp—there is a way to make a version of the famous cocktail the Negroni, but made with Lillet instead of Campari and dry vermouth instead of red vermouth. My husband made these with Lillet Rouge although the better known white Lillet is great for this drink as well. Eric added a dash of cherry bitters which gave it a slight amaro bitterness without the polarizing bitterness of Campari.
- Prep: 5 mins
- Yields: Makes 1 cocktail
Greek-Stytle Chicken Meatballs
I made these Greek-Style Chicken Meatballs for dinner last night, which reminds me of another recipe called Chicken Zorba. These meatballs are perfectly flavorful and delicious, which include spinach, lemon and feta cheese. It can be served for an appetizer, lunch or dinner.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 4 Servings
Buckwheat Crêpe with Goat Cheese, Honey and Arugula Salad
My friend Barbara told me about this restaurant called La Mercerie Café at the Guild in Soho. There is also an incredible shop inside the restaurant selling exquisite furniture and tableware. Anyway, I ordered this Buckwheat Crêpe with Goat Cheese, Honey and Arugula Salad. It actually had Spinach inside, which I didn't like so I left it out of this recipe.
- Prep: 20 mins
- Cook: 30 mins
- Yields: 8 Servings
Watermelon Gazpacho
We're in New York and were invited to my friend Barbara's for drinks. She served this amazing Watermelon Gazpacho. My husband LOVES Gazpacho and makes it every summer. Truth be told, I do not like Gazpacho, it's too acidic. Having said that, her Watermelon Gazpacho was absolutely delicious and by adding watermelon it totally tones down the acid. It's the perfect balance of savory and sweet and it's so light and refreshing. I actually want more of it and will make as soon as I get home.
- Prep: 20 mins
- Yields: 6 Servings
Spinach & Tomato Dutch Baby
I found this recipe in a magazine while I was at my mechanic's getting a new car battery! He's got hundreds of great magazines. I made this Spinach & Tomato Dutch Baby, which turned out to be incredibly good. A Dutch baby pancake, sometimes called a German pancake is a large American popover or British Yorkshire pudding. It's very versatile. You can change the type of cheese, change the spinach to basil, etc. This takes no time to make.
- Prep: 10 mins
- Cook: 30 mins
- Yields: 4 Servings
Hash Browns with Quinoa and Chilis
I had breakfast in the Delta Sky Club on my way to New York and had this Hash Browns with Quinoa and Chilis. It was so good that I thought I would post the recipe. You could make it as crispy as you like. It's very healthy and delicious.
- Prep: 20 mins
- Cook: 15 mins
- Yields: 2 Servings
