…if what they want is GOOD food.

If you are any kind of home cook, chances are you’ve made your own hummus at least once – a can of garbanzo beans, some tahini, a little garlic and lemon juice and you’re set.  Those of us who are a bit more adventurous in the kitchen may have even attempted making our own baba ghanoush; the other ubiquitous Middle Eastern dip now found on the shelves of nearly every major grocery store.  Considering the overwhelming popularity and mainstream appeal of these healthful dishes, I will never cease to be amazed that more people haven’t heard of muhammara – let alone tried it.

Popular throughout Syria, Turkey and Lebanon this delicious paste of walnuts, breadcrumbs and roasted red peppers is certainly a taste combination you must try.  Savory, sweet and a little spicy, the distinctly flavored dip gets much of its unique character from the intense sour flavor of pomegranate molasses.  Like hummus, muhammara has a taste and texture that belies it’s dairy-free blend.  Here, walnuts give the dip a rich, creamy consistency while roasted red bell peppers lend the dish it’s beautiful brick red color.

Served with crispy, homemade za’atar dusted pita chips and you have an appetizer so good you’ll be kicking yourself for having never tried it until now.  Who knows, maybe we’ll be seeing fourteen different brands of muhammara lining our grocery store shelves in the near future.

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While caponata might not win any beauty contests with its brownish-red, slimy looking, chunky texture, I can assure you that there are few condiments in the Italian repertoire that are as rich, gutsy, and satisfying as this star of the Sicilian antipasti platter. Eggplant takes center stage in this marvelous dish, lending its unique texture as the backdrop for such bold, briny flavors as anchovies, capers, and olives. Served atop crostini or alongside provolone cheese in a panino, caponata has an intense, savory quality that can’t be beat.

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I love vinegar. In fact, it is the one pantry staple I would have the hardest time living without. Much to my girlfriend’s chagrin, I do my best to sneak it into every dish I can get away with, even those that might not call for the addition. Tangy and lively, vinegar, like lemon, has the ability to brighten up almost any flat-tasting dish. Though it must be used sparingly, I personally think a splash or two of vinegar to complete a dish goes a long way in enhancing flavors. Recently I had a friend over for dinner; while digging through my cupboards, I was able to unearth ten different varieties of vinegar. I have a reputation among my friends as being a bit food obsessed, and my vinegar collection only served to confirm this belief, or so said my friend’s baffled expression.

“Do you actually use all of those?” He asked

Yes, yes in fact I do. From the Spanish sherry variety and asian rice wine to Italy’s famed balsamic, all these vinegars play very specific roles in helping to make the dishes I cook that much more authentic to their place of origin. Today I’m featuring a very simple recipe for the southern table staple, Pepper Vinegar. While it’s a great condiment for almost anything, it’s especially good splashed on pulled pork sandwiches, tacos, eggs, and anything else that needs a little pick-me-up.

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