red peppers

Whenever I pick up hummus from the grocery store, I buy the spicy red pepper varietal rather than the regular kind. But while I've made the regular many times, I've never made red pepper hummus at home. Until recently! With the help of a food processor, it's super easy to assemble. You simply blitz everything and then season to taste.

In this version, there are three kinds of peppers: roasted red peppers, which provide sweetness and color, jalapeño peppers, which add fiery spice, and for a rich smokiness, chipotle peppers in adobo. Don't be afraid to use my recipe as a guide and adjust the heat to your liking. Do serve with homemade pita chips! Get the quick and crowd-pleasing recipe here.

The other day I had friends over for dinner, and since it was raining, I wanted to serve a comforting meal like soup and sandwiches. The classic soup and sandwich combination is tomato soup and grilled cheese, but I was in the mood for something a little different, something like roasted red pepper soup and grilled cheese sandwiches with prosciutto (stay tuned for that recipe!).

This easy soup, which comes together in about 45 minutes, consists of jarred roasted red peppers, fresh thyme, onions, and garlic. It's hefty thanks to one potato and creamy due to the dollop of mascarpone cheese on the finished product. Although the recipe doesn't call for it, I garnished the soup with a drizzle of Sriracha sauce. It gives the rich, velvety soup a spicy kick. Want the uncomplicated recipe? Keep reading.

When it comes to affordable and easy entertaining, I'm a huge fan of the other white meat: pork tenderloin. It comes in packs of two that are usually sold for under $10. It's also a quick-cooking and versatile cut of meat that can be seasoned with just about anything.

Recently I made grilled pork tenderloin with a rosemary coating and red pepper sauce. The tender pork was so juicy and flavorful that some of my guests thought the sauce was unnecessary! It's an elegant but unfussy preparation that's perfect for a Summer dinner party. Want to enjoy it? Here's the recipe.

During the Summer, I not only love to make grilled bread, but I also immensely enjoy grilled pizza. The smokiness of the grill creates a crunchy, charred crust that is deliciously addictive. Depending on the toppings, sometimes I'll cook the whole thing on the grill, and other times I'll finish in the oven, as is the case with this recipe.
This pizza makes a great start for a dinner party because the ingredients — grated fontina cheese, hot Italian sausage, and grilled red peppers and onions — can be prepared in advance. When guests arrive, simply pop in the oven and bake until the cheese is melted. It's a seriously scrumptious pie. You won't be disappointed with the recipe, so get it now.

If I have nothing to do on Sunday, I like to make a large meal that can be enjoyed throughout the week. Sometimes I'll roast a chicken or slow cook chili, but lately I've been really into frittatas. A frittata is an egg dish that can be filled with any type of cheese, meat, or vegetable. Since I always have eggs, veggies, and cheese on hand, it's become one of my go-to dishes. The most recent rendition I tried combines two of my favorite ingredients: red peppers and cheddar cheese. This frittata is similar to a Spanish tortilla because it incorporates potatoes. The extra starch means it's hearty enough to stand on its own. It's good any time, I've eaten it for breakfast, lunch, and dinner. Check out the easy, adaptable recipe now!

It's my best friend's birthday this weekend, and to celebrate, a group of 12 friends are headed to my parents' cabin in the Sierra Nevada mountains. We'll enjoy lots of delicious foods and decadent desserts. To kick things off on Friday night, we'll make a huge pot of Italian chicken chili with pancetta crouton toppers. This hearty and filling dish is the perfect start to a cold Winter weekend. On Saturday morning we'll recharge with breakfast burritos stuffed with eggs, cheese, black beans, and chorizo. After a day of snowshoeing, we'll come home to comforting grilled fontina and mushroom sandwiches and roasted red pepper soup.


These recipes are great for the season, so get them now and read more

As much as I love talking and thinking about Thanksgiving, sometimes it's nice to take a quick break from the all-American feast and enjoy a simple Asian-inspired meal.

In this recipe, shrimp is combined with a gingery soy sauce, chunks of red pepper, and slivers of green onions. Served on a bed of rice, it makes for a light and flavorful alternative to the season's plethora of comfort foods.

Remember a recipe is merely a guide, and many vegetables, from red onions to broccolini, can be used in place of the ones listed in the ingredients. To learn the method, read more

Celebrate the flavors of Fall by making this quick-cooking stew. Seared chicken is simmered with broth, chunks of pumpkin, red peppers, and green beans. The thick sauce is seasoned with paprika and creamy peanut butter, resulting in a stew that is satisfyingly scrumptious.

Don't hesitate to modify the recipe: white beans can replace the green beans, onions would be as delicious as red peppers, and butternut squash works if you can't find a sugar pumpkin. To serve this piping hot stew to your family tonight, get the recipe and read more