I love this spread. Dunno how you roast your peppers, …

Comment on Muhammara: Syrian Red Pepper Spread by Lynne.

I love this spread. Dunno how you roast your peppers, but I chop the tops and bottoms off, flatten out the middle and remove the seeds, pop out the stem, and lay them on an aluminum foil covered broiler pan and broil till black. Then I pop the peppers in a bowl. cover tightly and let them cool. The skin slides off easily, and the peppers are terrific – much better than the ones from a jar.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.