Hummus is my go-to appetizer. And while traditional chickpea hummus is always a favorite, it's fun to riff on this popular Middle Eastern dip with additional ingredients. For instance, vibrant beet hummus and roasted carrot hummus are flavorful and colorful additions to any menu and highly decorative on a party table.

This red pepper hummus is my latest rendition, which is smoky, sweet and fragrant with spice. Using the faithful chickpea as a base, I added roasted red peppers and fiery harissa paste to the mix as a spicy dip for vegetables and bread.

It’s garnished with dukkah, which is an essential Middle Eastern condiment made from ground nuts, sesame seeds and whole spices. It may appear underwhelming, but I assure you it is not. Dukkah is crunchy and aromatic, and adds extra texture and flavor to an assortment of dishes. It can simply be sprinkled over bread dipped in olive oil, or swirled into dips and spreads, scattered over salads, or used as a coating for meat and fish. And the good news is that it stores exceptionally well. You can make a batch of this versatile mix and keep it in the refrigerator for up to six months for handy sprinkling.

Smoky Red Pepper Hummus With Dukkah

Active Time: 15 minutes

Total Time: 15 minutes

Yield: Makes about 1 1/2 cups hummus and 3/4 cup dukkah (both recipes may easily be doubled)

Hummus:

1 (15-ounce) can chickpeas, drained

1 large roasted red bell pepper, drained well if using a jarred pepper

1/4 cup extra virgin olive oil

2 garlic cloves

2 tablespoons tahini

2 tablespoons fresh lemon juice

1 to 2 teaspoons harissa paste (or Sriracha)

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/2 teaspoon salt, or more to taste

1/2 teaspoon freshly ground black pepper

Dukkah:

1/2 cup hazelnuts

1/4 cup raw almonds

2 tablespoons sesame seeds

1 tablespoon cumin seeds

1 tablespoon coriander seeds

2 teaspoons black peppercorns

1 teaspoon fennel seeds

1 teaspoon sea salt

Make the hummus:

Combine all of the hummus ingredients in the bowl of a food processor, and process until smooth. If too thick, add additional olive oil or warm water to your desired consistency.

Make the dukkah:

Toast the hazelnuts in a skillet over medium heat until fragrant and colored. Remove and pour onto a clean kitchen towel. Cover with the towel and rub to remove the skins. Cool the hazelnuts.

Separately, toast the almonds until golden brown, and toast the sesame seeds until light golden.

Add the cumin, coriander, peppercorns and fennel seeds to a clean skillet and toast until fragrant, about 1 minute.

Combine the nuts and seeds in the bowl of a food processor and process until finely ground. Add the salt and taste for seasoning. Use immediately or store in an airtight container in the refrigerator for up to 6 months.

Serve the hummus garnished with dukkah and chopped fresh mint and/or cilantro.

CAPTIONS AND CREDITS

There’s no better time for a pot of beef stew than winter, and when March rolls around with St. Patrick’s Day hype and festivities, why not add an Irish twist with a splash of Irish stout?

This is a no-nonsense and comforting beef stew that’s guaranteed to warm and fill your belly, whether you’re Irish or not. As most stews go, it’s a humble and forgiving recipe. Cubes of beef slow-cook and braise to melting tenderness in a meaty broth, brightened by tomato and fortified with a generous glug of stout beer. The stout makes its mark in the stew with its sweet and malty notes of chocolate and coffee, adding depth and richness to the simple beef stock.

Stout has a hoppy bitterness, so you need add only 8 ounces to the recipe for effect -- which conveniently provides leftovers for drinking while you cook. This stew is also swimming with chunky root vegetables, which add earthy sweetness and round out the beefy component, permitting you to call this a one-dish meal, vegetables and all.

You can make this stew in one day, but if you have time and can plan ahead, I encourage you to make it the day before and chill it overnight. Not only does this allow the flavors to meld and develop, the fat will have time to rise and solidify on the stew. The next day you can simply lift off and discard the collected fat. Feel free to add your favorite root vegetables to the stew. I always include carrots, and then add a combination of celery root, parsnip and/or rutabaga.

Irish Beef and Guinness Stew

Active Time: 30 minutes

Total Time: 3 1/2 to 4 hours

Yield: Serves 6

2 tablespoons olive oil, divided

3 pounds beef chuck, excess fat trimmed, cut into 1 1/2-inch pieces

Salt

Freshly ground black pepper

1 medium onion, chopped

4 cloves garlic, chopped

1 cup stout beer, such as Guinness

1/3 cup tomato paste

3 cups beef (or chicken) stock

2 teaspoons dried thyme

2 bay leaves

2 carrots, sliced 1/4-inch thick

1 1/2 pounds root vegetables, such as rutabaga, parsnip, celery root, peeled and cut into 3/4-inch chunks

Preheat the oven to 300 degrees.

Heat 1 tablespoon oil over medium-high heat in a Dutch oven or ovenproof pot with a lid. Season the beef all over with salt and pepper. In batches, brown the beef on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with the remaining beef.

Add the onion to the pot and saute until soft, scraping up any brown bits, 2 to 3 minutes. Add the garlic and saute until fragrant, about 30 seconds. Add the beer and bring to a simmer, and then add the tomato paste and stir to blend.

Return the beef and any accumulated juices to the pot, and then add the stock, thyme, bay leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover.

Bring the liquid to a boil and then turn off the heat. Cover the pot, transfer to the oven, and cook until the meat is tender but not falling apart, 2 to 2 1/2 hours, stirring occasionally. (The meat will continue to cook once the vegetables have been added.) Remove from the oven.

(At this point, the stock may be refrigerated. Let the stew cool slightly, then cover and refrigerate overnight. The next day, remove the stew from the refrigerator at least 1 1/2 hours before serving and heat the oven to 300 degrees. Remove and discard any accumulated fat from the surface and gently reheat the stew in the oven before proceeding with the next step.)

While the stew is cooking (or reheating), heat 1 tablespoon olive oil in a large skillet over medium heat. Add the carrots and root vegetables and lightly season with salt. Saute the vegetables until they brighten in color and are crisp-tender, 3 to 4 minutes.

Add the vegetables to the stew. Return the pot to the oven and cook, partially covered, until the meat is fork-tender and the sauce is slightly reduced, about 1 more hour, stirring occasionally. Remove the stew from the oven and taste for seasoning. Serve hot with mashed potatoes.

CAPTIONS AND CREDITS

Most likely, you’ve cooked with red and white wines, but have you tried cooking with rose? Wine is a useful ingredient when cooking. A mere splash can enhance the flavor of soups and stews, sauces and marinades. When wine cooks, the alcohol evaporates, leaving the essence of the wine to infuse a dish. This is why it’s always advised to choose a wine you would like to drink when adding it to a recipe. It doesn’t have to be a pricey bottle, but it should certainly be quaffable.

Generally speaking, when cooking a savory dish with wine, you don’t want to choose one that will overpower with sweetness, fruit and oak. Rather, opt for dry, slightly acidic, un-oaked wines as the best all-around choice. Rose wines fall easily into this category with varietals and blends that range from light and dry to crisp and fruity. Roses can often be added to recipes that are enhanced by white wine, adding acidity and light fruit notes to fish and shellfish, chicken, risotto, pasta and cream sauces, as well as fruity syrups and compotes.

In this recipe, rose wine pairs exceptionally well with the natural sweetness and brininess of sea scallops, while adding a hint of fruity freshness and acidity to balance the rich cream sauce.

Sea Scallops With Pink Peppercorn Cream Sauce

Active Time: 30 minutes

Total Time: 30 minutes

Yield: Serves 3 to 4

1 pound medium-large scallops (about 18)

Salt

2 tablespoons unsalted butter, divided

1 tablespoon olive oil

1 small shallot, finely chopped, about 2 tablespoons

2 teaspoons pink peppercorns

1 cup dry rose wine

1/2 cup heavy cream

1 tablespoon chopped tarragon, plus extra for garnish

Pinch of freshly ground black pepper, plus extra for garnish

Pat the scallops dry with a paper towel and then lightly season on all sides with salt.

Melt 1 tablespoon butter and the oil in a large skillet over medium-high heat until hot. Add the scallops and sear, undisturbed, until a golden brown crust forms, 2 to 3 minutes. Flip the scallops and sear on the other side. Transfer to a plate.

Add the remaining 1 tablespoon butter to the same pan and let it melt over medium heat. Add the shallots, peppercorns and 1/4 teaspoon salt. Saute the shallots until soft and translucent, about 3 minutes, scraping up any brown bits in the pan. Pour in the rose and simmer until reduced by about half, about 8 minutes. Stir in the cream and simmer until slightly thickened, about 2 more minutes.

Stir in the 1 tablespoon tarragon and the black pepper. Return the scallops to the skillet and simmer over medium heat to gently warm, 1 to 2 minutes.

Transfer to serving plates and garnish with additional tarragon and a few grinds of black pepper.

CAPTIONS AND CREDITS