Her book "Cooking School Secrets for Real World Cooks" (Chronicle, $22.95) is packed with recipes that teach beginners to cook, or experienced cooks how to cook better. Recently she stopped by my kitchen to whip up a delectable Middle Eastern spread called muhammara (moo-HALM-mer-ah). Pomegranate molasses and Aleppo pepper give the mixture a sweet, tart, mildly spicy taste that makes it downright addictive (both ingredients are sold at Middle Eastern markets).

To make it, toast 1 cup walnuts on a baking sheet in 350-degree oven until lightly browned, about 5 minutes; cool. In food processor fitted with metal blade, place nuts, 1 slice Italian bread (torn into pieces), 1 cup roasted red bell pepper strips (fresh or jarred), 2 tablespoons extra-virgin olive oil, 2 tablespoons pomegranate molasses, 1 tablespoon tomato paste, 1 teaspoon kosher salt, 1 teaspoon ground cumin, 1/2 to 1 teaspoon coarsely ground Aleppo pepper or Hungarian paprika, and, if you like, 1/2 teaspoon sugar. Process until puréed to paste. Taste and adjust seasoning as needed.

Refrigerate well-sealed. Serve at room temperature accompanied by toasted triangles of pita bread or use to accompany roast lamb.