Pickled Daikon and Carrot

4 pounds carrots, julienne
5 pounds daikon, julienne
1 cup onions, thin slices
2 cups granulated sugar
1 cup white vinegar
1 cup hot water
2 tablespoons salt

In a large mixing bowl, combine sugar and salt with hot water, stir until the sugar and salt is dissolved. Add vinegar, stir to combine.

Add sliced onions and julienned carrots and daikon. Gently mix, taking care not to break the pretty matchsticks of daikon and carrots. Let the vegetables sit in brine for at least 2 hours. The pickle can last a week in the fridge.

Pickled Green Tomatoes

1 cup white wine vinegar
1 cup water
1 tablespoon kosher salt
1/4 cup brown sugar
1 tablespoon serrano chile, sliced
1/2 small onion, sliced
1/4 cup rau ram/hot mint
2 pounds medium green tomatoes, sliced ¼-inch thick (beefsteaks are best for pickling)

Combine in a pot white wine vinegar, water, kosher salt and brown sugar. Bring brine to a simmer, stirring to dissolve sugar and salt. Set aside.

In a Mason jar, or any high-walled container with a lid, pack in sliced green tomatoes, then add serrano chiles, onions and hot mint. Add brine, leaving an inch of head space.

Place a small shallow ramekin inside the jar to depress the contents in the brine. If necessary, add more brine, leaving just 1/2 inch of head space. Fasten the lid and let pickle for at least 3 days.

Cilantro-Maggi Mayo

2 cups cilantro stems, roughly chopped
1 small shallot, roughly chopped
1/2 small serrano, roughly chopped
1/4 cup Maggi sauce
2 tablespoons white vinegar
2 egg yolks, room temperature
4 cups oil

In a food processor, add the chopped cilantro stems, shallot and serrano. Process until the mixture becomes a paste. Add Maggi sauce and vinegar and process for another 2 minutes. What you’re looking for is a smooth paste in which there are no discernible bits of serrano or shallots.

Add the egg yolks and process until the yolks emulsify with the cilantro-Maggi paste, about 2 minutes. With the processor still on, add the oil in batches, 1/2 a cup at a time.

Keep processing 2 minutes after the last batch of oil, to make sure all the oil is incorporated and the emulsion is stable.

Taste and adjust by adding more Maggi or vinegar. Mayo can last for 3 days in the fridge.

Matt’s Kimchi

2 large heads napa cabbage (3 1/4 pounds each)—halved, cored and cut into 2-inch pieces
1 head bok choy or 2 heads of baby bok choy, cut into 2-inch pieces
2/3 cup kosher salt
10 garlic cloves, halved
1/2 small onion, chopped
One 1-inch piece of fresh ginger, peeled and chopped
1/4 cup sugar
1/4 cup plus
3 tablespoons Asian fish sauce
1/2 pound daikon, peeled and cut into matchsticks
1 bunch scallions, cut into 2-inch lengths
1 bunch carrots, cut into matchsticks
3/4 cup gochugaru (Korean coarse red pepper powder)

In each of 2 very large bowls, layer the cabbage and bok choy with the salt. Let stand for 45 minutes. Toss the cabbage well and let stand for 45 minutes longer.

Fill a sink with cold water. Swirl the cabbage and bok choy in it to remove the salt; drain and repeat. Drain well, lightly pat dry with paper towels and transfer to a very large bowl.

In a mini food processor, combine the garlic, onion, ginger and sugar and puree. Add the fish sauce and process until blended.

Add the daikon, scallions, and carrots to the cabbage and bok choy and toss.

Add the garlic mixture and the red pepper powder and toss thoroughly.

Pack the cabbage into three 1-quart jars. Press plastic wrap on the surface of the kimchi and put the caps on loosely.

Let stand at room temperature for 3 days, until the cabbage is tangy and bubbling.

Store in the refrigerator. The kimchi can be refrigerated for up to 6 months.

Agrodolce Sauce

2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes

Bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.

Just before serving, reheat agrodolce, adding a splash of water if needed to loosen.

This stuff would be great with any roasted vegetable—think cipollini onions and eggplant—and makes a seriously good glaze for grilled pork chops or chicken thighs or wings(!!). A schmear on a sandwich, a drizzle over cut fruit, or a dollop on a cheese plate wouldn’t suck, either.

It’s also fun to treat the agrodolce recipe as a basic formula to be riffed upon. Try swapping out the red wine vinegar for another acid like cider or sherry vinegar, or switching honey for another sweetener; we like the complex dark notes that brown sugar or good maple syrup brings to the table. And the golden raisins? Any dried fruit—chopped apricots, tart cherries, currants—is welcome.

Red Wine Cranberry Sauce

2 (12-ounce) packages fresh cranberries (6 cups)
1 3/4 cups dark brown sugar
1 cup dry red wine
3 tablespoons honey
4 (1/4-inch-thick) slices fresh gingerroot, smashed
Pinch of kosher salt
1/2 teaspoon black pepper

In a medium pot over medium heat, combine the cranberries, sugar, red wine, 1/2 cup water, honey, ginger and salt. Simmer gently until most of the cranberries have popped and the sauce is thick and syrupy, 20 to 30 minutes. Stir in the black pepper. Chill thoroughly before serving.

Caramel Sauce

1 1/2 cups heavy cream
1 1/2 cups sugar
1/3 cup water
1 teaspoon pure vanilla extract

Put the cream in a saucepan and bring to the boil. Set aside.

Combine the sugar and water in a saucepan and bring to the boil.
Use a brush dipped in cold water and brush the inside of the saucepan, brushing just about the level of the simmering sauce.

Cook over high heat until the mixture is golden brown.

Remove from the heat and slowly whisk in the reserved cream.

Return to the boil and cook over low heat for two to three minutes.

Stir in the vanilla.

Spiced Brandied Cherries

1 cup sugar
2 whole cloves
1 2-inch piece cinnamon stick
4 cardamom pods
1 quart sweet cherries, stemmed and pitted
1/2 cup Cognac or other aged brandy

In a small saucepan, combine sugar and spices with a cup of water. Bring to a simmer, stirring until sugar dissolves. Let simmer for 5 minutes.

Turn off heat and add cherries and brandy to pot. Let cool, then store mixture in a jar in refrigerator for at least 2 days before eating, and up to several months. These are great over ice cream.

Magic Shell

7 ounces bittersweet chocolate, chopped
2 tablespoons virgin coconut oil

Melt the chocolate in a small metal bowl set over a pan of simmering water.

Stir in the coconut oil and heat until dissolved, about 1 minute.

Keep the liquid lukewarm until ready to pour over the ice cream.

Chocolate will harden into a shell within a few seconds when spooned over ice cream.

Stir Fry Sauce

1/2 cup low-sodium soy sauce
1/2 cup no-salt-added vegetable broth
1 tablespoon honey or agave nectar
1 teaspoon vinegar
2 teaspoons ground ginger
2 cloves garlic, minced

Combine the soy sauce, broth, honey or agave nectar, vinegar, ginger and garlic in a mason jar. Seal and shake well, until incorporated. Use right away, or refrigerate for up to 4 weeks.

This is a great sauce to have in your repertoire when you need to pull together a fast meal out of whatever’s in the refrigerator. Toss it with leftover rice or noodles, vegetables and any kind of protein for an impromptu dish of fried rice or lo mein, or use it as a marinade for chicken, beef or tofu.

Add a squirt of lime juice and Sriracha to give it a Thai-inspired flavor, or substitute it for that packet of dried seasoning the next time you mix up a late-night bowl of ramen.

Pimento Cheese

8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
1/4 cup softened cream cheese (2 ounces), pulled into several pieces
Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
1/2 teaspoon dried red chile flakes
Salt and freshly ground black pepper to taste

In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.

Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.

Supreme Soy Sauce

2 teaspoons fish sauce
2 tablespoons dark soy sauce
2 tablespoons light soy sauce
2 teaspoons Shaoxing wine
1 teaspoon sugar
1 teaspoon vegetable or canola oil
1 teaspoon oyster sauce

Put everything in a small saucepan over medium heat.

Stir to dissolve the sugar. Once the sauce starts to boil, turn off the heat, and it’s done.

Let it cool completely before storing it in an air-tight container.

Parmesan Cheese Dip

2 cups (5 1/2 ounces / 150g) finely grated Parmesan cheese (on a Microplane)
Scant 1/4 cup (50ml) extra virgin olive oil
1/4 cup dry white wine

Add-in ideas: black pepper, lemon juice, chopped dried figs, chopped dates, finely lots of chopped chives, lemon zest, or red pepper flakes, dried herbs, chopped sun-dried tomatoes

Combine the cheese, olive oil, and wine in a jar or bowl. Stir gently until it all comes together, then press the cheese down a bit into a flat surface. It will keep like this, drizzled with a layer of olive oil, for a few weeks refrigerated. (Let it come back down to room temperature before serving.)

To serve the cheese, scoop out a bit into a separate smaller bowl or plate, and stir in or sprinkle with any add-ins at this point.

Serve with crackers, toasts, or crudités; spread on sandwiches; layer in tarts; spoon into soups.

Eastern Carolina Barbecue Sauce (four kinds)

1 Gallon Cider Vinegar
1 1/3 Cups Crush Red Pepper
2 Tablespoons Black Pepper
1/4 Cup Salt

Mix the ingredients and let stand for at least 4 hours. This one requires no refrigeration.

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1 Gallon Cider Vinegar
1 Cup Firmly Packed Brown Sugar or 1/2 Cup Molasses
3 Tablespoons Crushed Red Pepper
2 Tablespoons Cayenne
1/4 Cup Salt

Again, mix the ingredients and let stand for at least 4 hours.

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3 Cups Apple Cider Vinegar
1 Cups Brown Sugar
1/4 Cup Hot sauce
2 Tablespoons Red pepper flake
2 Tablespoon Cayenne Pepper
1/8 Cup salt

Mix together and heat until sugar and salt is dissolved. This sauce can be served hot or cold. Shake well before using.

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1 1/2 cups apple cider vinegar
1/4 cup apple juice or white grape juice
1/2 cup brown sugar
1 tablespoon cayenne pepper
2 tablespoons crushed red pepper flakes
Dash of salt

Combine ingredients in a non-reactive bowl.

Whisk until sugar dissolves and pepper flakes begin to settle

It is best when left to sit a day or two.

Mexican Crema

1 cup sour cream
1 cup heavy cream
1 teaspoon kosher salt
1 tablespoon freshly squeezed lime juice

Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again.

Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely.

Use right away, or transfer to a jar and store in the refrigerator until ready to use.

Sauce Vierge

3 large, very ripe tomatoes (about 1 1/2 pounds)
2 whole, peeled garlic cloves, lightly smashed
1/4 cup roughly chopped fresh herbs (any combination of chives, tarragon, parsley, basil, chervil, basil, cilantro)
1 cup extra-virgin olive oil (or to taste)
Freshly squeezed lemon juice, to taste
Salt and freshly ground pepper, to taste
Pinch of ground coriander (optional)

Roughly chop the tomatoes (peel and seed them first if you like).

Mix with the rest of the ingredients in a large bowl, cover, and leave to sit at room temperature for 1 to 2 hours; alternately, mix the ingredients in a saucepan and simmer the sauce very slowly over low heat for 30 minutes.

Taste and adjust the seasoning, remove the cloves of garlic, and serve warm or room temperature, over fish, pasta, chicken, or anything else summer throws at you.

Rose’s Luxury Burnt Onion Butter

1 tablespoon vegetable oil
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup (1 stick) unsalted butter, room temperature

Heat oil in a medium skillet over medium heat. Add chopped onion; season with salt and pepper and cook, stirring occasionally and adding 1 Tbsp. water to skillet if onion on bottom is getting too dark, until deeply browned and very soft, 20–25 minutes. Let cool.

Mix butter and caramelized onion in a medium bowl; season with salt, transfer to ramekin and smooth top.

Meanwhile, heat broiler. Broil sliced onion in a single layer on a broiler-proof baking sheet, turning occasionally, until dry and completely blackened, 12–15 minutes. Let cool, then grind to a powder in a spice mill or with a mortar and pestle.
Dust butter with burnt onion powder.

DO AHEAD: Onion butter (without onion powder) can be made 2 days ahead. Cover and chill. Sprinkle with onion powder just before serving.

Garlic and Chili Quick Pickle

1/2 cup distilled white vinegar
24 medium cloves garlic, sliced thin
4 to 6 small red Thai chilies, roughly chopped
2 teaspoons kosher salt

Combine vinegar, garlic, chilies, and salt in a small saucepan. Bring to a simmer over medium heat, stirring, and cook for 30 seconds.

Transfer to a heat-proof container and let cool completely. Store covered in the refrigerator for up to 6 months

Yucatan Red Onion Quick Pickle with Sour Orange Juice

1 red onion, finely diced
15 whole black peppercorns
15 whole allspice berries
4 bay leaves
1/3 cup juice from 1 grapefruit (2 1/2 ounces; 80ml) (see note above)
1/3 cup juice from 1 to 2 oranges (2 1/2 ounces; 80ml) (see note above)
1/3 cup juice from 4 to 5 limes (2 1/2 ounces; 80ml) (see note above), plus a little extra just in case
Salt

Place onion, peppercorns, allspice, and bay leaves in a small saucepan and cover with water. Bring to a boil over high heat. Remove from heat, drain carefully, and transfer onions to a sealable container, such as a Mason jar.

Add grapefruit, orange, and lime juice. Onions should be submerged at this point; if they aren’t, top off with extra lime juice. Stir to combine, season to taste with salt (they should be quite salty—use about 1 teaspoon of kosher salt or 1/2 teaspoon of table salt), cover, and refrigerate until color deepens, about 2 hours.

Onions can be stored in the refrigerator for up to 2 weeks. Do not eat peppercorns, allspice berries, or bay leaves.