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View Gallery Photo: James Baigrie

MAKES 1 CUP

This simple but savory butter was inspired by the father of American gastronomy, James Beard.

1 roasted green bell pepper, peeled, stemmed, seeded
   and minced
1⁄2 lb. softened butter
1 garlic clove, peeled and minced
1 pinch cayenne
Salt to taste

1. Mix together roasted green bell pepper, butter, garlic, cayenne, and salt in a bowl. Use immediately or refrigerate for up to a week.

This article was first published in Saveur in Issue #45