Sauces, Dips & Spreads

A well-stocked pantry is among a cook’s best allies, and mine always contains a jar or two of roasted red peppers. With the peppers and a few staples and seasonings, I can quickly whip up a dip or sauce to shine a little light on almost any winter meal. Feta and red pepper dip, something I make almost reflexively when guests are coming, takes just five minutes to whip up.

A well-stocked pantry is among a cook’s best allies, and mine always contains a jar or two of roasted red peppers. With the peppers and a few staples and seasonings, I can quickly whip up a dip or sauce to shine a little light on almost any winter meal. Muhammara is a tart-sweet-spicy-earthy dip from the eastern Mediterranean. It is worth seeking out pomegranate molasses for the Muhammara, but you can substitute a mixture of 1½ tablespoons regular molasses and 1½ teaspoons fresh lime juice.

Fresh orange juice always makes the best cranberry relish. Zest whole oranges before squeezing them for juice. 

Serve this dressing just as you would a traditional Caesar dressing and we bet no one will notice the difference.

Serve this fragrant, flavorful dressing with any green salad or toss with steamed veggies, if you like. It also makes a bold dipping sauce for spring rolls and dumplings.

This simple but intensely flavored sauce can be used in many Italian recipes. Make a large batch and freeze in small containers for quick reheating.

Spicy and sweet and this hummus is both. And easy too. Everything is popped into the food processor and pulsed into deliciousness. Cumin and cayenne add a bit of kick and pair nicely with the sweet, sweet roasted peppers. Makes lots.