SAYS THE CHEF

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    • The Italians of New Haven, CT

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    May 18, 2008

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    Comments

    Hmm. I think I've eaten a dip like this before, only it was made with ricotta and also had pomegranate molasses in it. I'll add it to my never-ending list of recipes to try.

    Adele: Your version sounds great, too. Really anything with pomegranate molasses sounds good to me.

    Oh hell! That looks so good. I wish my peppers were ready to be picked, they are so expensive at the market right now.

    Oh hell! That looks so good. I wish my peppers were ready to be picked, they are so expensive at the market right now.

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