Jennifer Segal

3 weeks ago | theepochtimes.com | Jennifer Segal

View the print-ready version of this recipe. This roasted red pepper hummus is one of those dips that feels a little special but couldn’t be easier to make. It starts with canned chickpeas and jarred roasted red peppers, so there’s no cooking involved—just toss everything in the food processor and blend. Like baba ganoush, whipped feta dip, or classic hummus, it’s perfect as part of a Middle Eastern-inspired spread or served with pita and veggies for snacking.

1 month ago | theepochtimes.com | Jennifer Segal |Step-By-Step Instructions

View the print-ready version of this recipe. Sweet onions transform into something magical when caramelized—they go from sharp and pungent to sweet and savory, with a deep, jammy flavor that makes everything taste better, from smash burgers and grilled cheese to baked potatoes. This French onion dip takes all that caramelized onion goodness and combines it with creamy, tangy ingredients for an appetizer that’s rich, flavorful, and perfect for sharing.

1 month ago | onceuponachef.com | Jennifer Segal

This post may contain affiliate links. Read my full disclosure policy. This quick pico de gallo recipe brings the zing—pile it on tacos, scoop it with chips, or serve it with grilled anything. There’s nothing like the fresh, vibrant flavor of homemade pico de gallo. Also called salsa fresca or salsa Mexicana, it’s a simple mix of chopped tomatoes, onions, jalapeños, cilantro, and lime juice—but when the ingredients are good, it’s hard to beat.

1 month ago | onceuponachef.com | Jennifer Segal

Combine the water, butter, sugar, and salt in a medium saucepan and bring to a boil over medium heat, stirring occasionally until the butter melts. Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the dough forms a smooth ball, about 1 minute. Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment (or use a hand mixer with beaters). Let it cool for about five minutes.

1 month ago | theepochtimes.com | Jennifer Segal

View the print-ready version of this recipe. If you grew up in the South, chances are pimento cheese was a fridge staple—spread between slices of white bread for lunch, dolloped onto Ritz crackers at family gatherings, or slathered on a burger at a backyard cookout. I grew up in Northern Virginia—pretty much the only part of the state that isn’t considered the South—but I’ve always had a soft spot for Southern food. And pimento cheese, often called “the pâté of the South,” is one of my favorites.