I was never a jelly person growing up. And so, whenever Thanksgiving came around I was very confused by the cranberry sauce. It reminded me a heck of a lot like jelly and so I always passed.
This red pepper sauce has been on my mind for a while. It’s crazy how long I’ve been thinking about it. And then the other day I decided to just give it a go because it’s easy enough!
I have a go-to green sauce that I put on everything. Yes, I’ve been holding out on you. I put it on chickpea pasta. I put it on salads. I dip things in it. It’s one of those put-it-on-everything, cannot get enough, eat it with a spoon kind of sauces. You know what I’m saying?
So I’m not one to start blog posts with a quote, but this one is too appropriate not to share. Julia Childs once said, “I enjoy cooking with wine. Sometimes I even put it in the food…” Same, Julia. Same.
My favorite thing that my mom makes for the holidays is a super decadent and indulgent potato gratin recipe. I’m not totally sure what she puts in there, but I spend the whole meal…