Have you seen those bags of sweet mini peppers showing up in the markets recently? They've become my new favorite snack. I down them raw like popcorn. Crunchy vegetable popcorn, with stems for handles.
When the grill is out I just toss the peppers with olive oil and plop them on the grill. Sprinkle with salt and you have the easiest pepper side ever for grilled meat.
The other day I had some leftover smoked mozzarella from a recipe and decided to stuff my favorite little peppers with it.
As if these little peppers couldn't get better. Wow!
Unlike other lemon cookies, which have just the barest hint of lemon flavor, these cookies pack quite a lemony punch, but without tasting too sour or too artificial. The secret is to use three different types of lemon flavoring in the dough: lemon zest, lemon juice and lemon extract.
Most lemon cookies also tend to be crispy and crumbly. I have anything against those cookies, but I want a cookie that I can really sink my teeth into. These soft and chewy lemon cookies are certainly that.
Please welcome guest contributor Elizabeth Stark from the food blog Brooklyn Supper! ~Elise
Barbecue sauce is contentious in a way that few condiments are. Local pride is on the line. Sauce-wise, I'm mostly stateless and am just as happy with North Carolina-style vinegar sauce as I am with a Kansas City sauce made with tomatoes and molasses.
But when it comes to grilled chicken, nothing feels as perfect as the tang of a mustard-based South Carolina-style barbecue sauce.