This antipasto-like relish can be as salty, tangy, or spicy as you like, depending on the pickled peppers you choose.
Recipes
Carole Peck’s Apple and Endive Salad with Pumpkin Seed Vinaigrette
This gorgeous salad is one of the reasons Carole Peck’s Good News Restaurant & Bar just celebrated its 25th year as one of the best places to eat in Connecticut.
Carole Peck’s Cauliflower and Raisin Flan with Orange Miso Vinaigrette
Faith’s been ordering the Cauliflower and Raisin Flan at Carole Peck’s newly refurbished Good News Restaurant & Bar for years. Carole tells us it’s one of those dishes she simply can’t take off the menu, regardless of season.
Ina Garten’s Red Wine–Braised Short Ribs
This may be my favorite recipe ever. In the winter when it’s really cold, a hearty stew of beef short ribs simmered with a whole bottle of red wine, a bottle of Guinness, and lots of vegetables, is about the most comforting dinner you can possibly imagine.
Ina Garten’s Butternut Squash Gratin
I cook the squash with garlic and a little nutmeg, then put it in a gratin dish with a topping of crunchy bread crumbs and Gruyère cheese. This is serious comfort food on a cold winter night.
Ina Garten’s Haricots Verts with Hazelnuts & Dill
The French chef Joël Robuchon has been known to say he limits his dishes to no more than three dominant flavors so you appreciate the intrinsic flavors of a dish. Here I flavor French string beans with toasted hazelnuts and fresh dill, and I think they all work really well together.
