Okay. Before we go a whole lot further, let’s chat about my all time favorite seasoning, Aleppo pepper. I’ve been using it in my cooking for maybe 10 years now — and I can honestly say, it goes in almost every savory dish I make. It actually comes from Turkey these days before of the danger in war-torn Syria. It’s a pretty dark red color, but red does NOT mean hot! Rather, it’s slightly warm — and I seriously put it on most things I make — salad, sauces, steak, chicken, fish, popcorn, soups, veggies,.pizza, roasted nuts and on and on and on . . . there’s nothing like it, and it gives your meal a delicious slightly fruity, warming, enhanced flavor. Look for it as your local spice shop — I order mine from the Savory Spice store in Sonoma. I’m positive that you will love it as much as I do!

This next recipe is one that you didn’t know you needed in your repertoire. I use this bacon on salads, baked potatoes, chowders, popcorn annnnnnnnd summer corn on the cob. I’ll be adding to this list forever.

Ingredients:

12 oz. thick-cut bacon (I love the applewood bacon from Sprouts)
1/2 cup packed light brown sugar
and of course, Aleppo pepper, for sprinkling

Directions:

1. Preheat the oven to 400 degrees.
2. I cook bacon on a small sheet pan lines with foil with a little lip all the way around to contain the bacon fat.
3. Arrange the bacon in a single later on the foil rack and bake until browned, but not crisp, about 15 minutes.
4. THEN sprinkle the bacon with the brown sugar, and season it with Aleppo paper and bake until glazed, about 15 minutes longer. Let the bacon cool on the rack until crisp before serving. You’re gonna love it!