Buffalo Sauce

1/2 cup unsalted butter 1 tablespoon finely grated garlic 3/4 cup cayenne-based hot sauce, preferably Frank’s RedHot 2 packed tablespoons dark brown sugar, plus more to taste 1 tablespoon distilled white vinegar Kosher salt and black pepper In a small saucepan over medium heat, melt the butter. Continue cooking, gently simmering the butter and stirring… Continue reading Buffalo Sauce

Go-To Mint-Cilantro Vinaigrette

1 tablespoon chopped cilantro 1 tablespoon chopped mint 2 tablespoons olive oil 1/4 cup / 60 ml fish sauce or Yondu (or a combination) 2 tablespoons water 1 tablespoon rice wine vinegar Juice of 1/2 lime 2 tablespoon raw organic honey 1 clove of garlic, minced 1 Bird’s eye chili, thinly chopped Combine all ingredients… Continue reading Go-To Mint-Cilantro Vinaigrette

Green Goddess Dressing

2 oil-packed anchovy fillets 1/2 cup mayonnaise, preferably Hellmann’s/Best Foods 1/3 cup full-fat Greek yogurt 1/2 cup parsley leaves 1/3 cup basil leaves 1 to 2 tablespoons lemon juice 2 tablespoons finely chopped fresh tarragon leaves 3 tablespoons minced chives Salt Freshly ground black pepper In a food processor, combine the anchovies, mayonnaise, yogurt, parsley,… Continue reading Green Goddess Dressing

3-Ingredient Miso Dressing

1 part white miso (shiro miso) 1 part honey 1 part apple cider vinegar Combine all ingredients in a bowl, stir with a fork or whisk until smooth, and adjust to taste. This will keep in the fridge for quite awhile—check the expiration date on the miso as a guideline. Notes: This dressing would be… Continue reading 3-Ingredient Miso Dressing

3-Ingredient Savory-Sweet Shallot Jam

Neutral oil, such as canola or grapeseed 2 pounds shallots, peeled and chopped 3/4 teaspoon kosher salt 1/2 cup granulated sugar 6 tablespoons malt vinegar (or another variety), divided Set a wide saucepan over medium heat and add enough oil to thinly coat the bottom. Add the shallots and salt. Cover and cook, stirring occasionally,… Continue reading 3-Ingredient Savory-Sweet Shallot Jam

Pressure Cooker Cranberry Sauce

2 (12-ounce) packages fresh or frozen cranberries 1/2 cup sugar 1/2 cup brown sugar 1/2 cup freshly squeezed orange juice 2 (3-inch) strips of orange zest 1 (3-inch) cinnamon stick 1/4 teaspoon ground cloves 1/2 teaspoon vanilla extract Place cranberries, sugars, orange juice, orange zest, cinnamon and cloves into a 6-qt Instant Pot®. Stir until… Continue reading Pressure Cooker Cranberry Sauce

Fool-Proof Turkey Gravy

Pan drippings from turkey 1/4 cup unsalted butter 1/4 cup all-purpose flour 2 teaspoons chopped fresh thyme 1 tablespoon chopped fresh parsley leaves Kosher salt and freshly ground black pepper, to taste Strain pan drippings through a fine-mesh sieve; discard solids and reserve 2 1/2 cups pan drippings; set aside. Melt butter in a medium… Continue reading Fool-Proof Turkey Gravy

Roast-Turkey Gravy

2 to 3 pounds raw turkey necks and/or wings (not smoked) 6 cups homemade chicken broth (see headnote) 8 tablespoons (1 stick) unsalted butter 1 small red onion, minced 6 tablespoons Madeira 8 tablespoons flour 1 teaspoon kosher salt, or more as needed 1 teaspoon freshly ground black pepper, or more as needed 1 cup… Continue reading Roast-Turkey Gravy

Make-Ahead Turkey Gravy

8 tablespoons (1 stick) unsalted butter 1/2 cup flour 4 cups defatted turkey stock, warmed (may substitute no-salt-added chicken stock) 1/2 cup dry red wine Kosher salt Freshly ground black pepper 1 to 1 1/2 cups turkey pan drippings Melt the butter in a large, heavy-bottomed saucepan over medium heat, watching carefully so it does… Continue reading Make-Ahead Turkey Gravy

Simple Turkey Pan Gravy

6 tablespoons (3/4 stick) unsalted butter 1/2 cup minced shallots 3/4 cup dry vermouth (see headnote) 1/3 cup Wondra flour or all-purpose flour 2 cups turkey stock or no-salt-added chicken broth (see NOTE) Kosher salt Freshly ground black pepper Melt the butter in a medium saucepan over medium heat. Stir in the shallots and cook… Continue reading Simple Turkey Pan Gravy

Cranberry-Lemon Relish

1 (12-ounce) bag fresh cranberries (3 cups) 1 lemon, preferably thin-skinned, coarsely chopped and seeded 1/2 cup/100 grams granulated sugar Pinch of salt Rinse and drain the cranberries, then pick out and discard any squishy ones. In a food processor, pulse the cranberries, lemon, sugar and salt until finely chopped. You can serve this immediately… Continue reading Cranberry-Lemon Relish

Slow Cooker Cranberry Sauce With Port and Orange

24 ounces fresh or frozen, thawed cranberries (about 5 cups) 1 1/2 cups packed light brown sugar 1/2 cup ruby or tawny port Finely grated zest of 1 orange Kosher salt SLOW COOKER METHOD Put the cranberries into a 5- to 8-quart slow cooker. Scoop out about 3/4 cup of the berries and finely chop.… Continue reading Slow Cooker Cranberry Sauce With Port and Orange

All-Purpose Marinade for Grilling Vegetables

3 Tbsp. Yondu 2 tsp apple cider vinegar (or another mild vinegar) ½ tsp ground black pepper ½ tsp dry thyme 1 clove of garlic, finely minced 1 lb. Your favorite vegetables for grilling Method 1. In a bowl, combine all the marinade ingredients. 2. Prepare your vegetables for the grill by washing, peeling and… Continue reading All-Purpose Marinade for Grilling Vegetables

Sambal Bawang (Caramelized Shallot Sambal)

16 long red chillies (about 200g), sliced (deseeded if you prefer less heat) 3 small banana shallots or 6 Thai shallots, peeled and sliced 5 garlic cloves, peeled and sliced Palm sugar or brown sugar, to taste Sea salt and ground white pepper, to taste Coconut oil or sunflower oil, for frying Heat 2 tablespoons… Continue reading Sambal Bawang (Caramelized Shallot Sambal)

Sambal Ulek

18 long red chillies (about 230g), half deseeded (or all deseeded if you prefer less heat) 1 tbsp rice vinegar or white wine vinegar 1 tbsp sunflower oil 1/2 tsp sugar 1 tsp sea salt 1/4 tsp white pepper Bring a pan of salted water to the boil. Chop the chillies into 3cm chunks and… Continue reading Sambal Ulek

30-Minute Mole

3 cups unsalted vegetable broth or water 3 tablespoons neutral oil, such as canola 3 dried pasilla chiles, stemmed and seeded 4 dried guajillo chiles, stemmed and seeded 1 medium yellow onion, coarsely chopped 4 garlic cloves, minced 6 tablespoons unsalted roasted natural peanut butter or almond butter 3 tablespoons tahini 2 tablespoons turbinado or… Continue reading 30-Minute Mole

Simple Tomato Sauce

1/4 cup extra-virgin olive oil 4 garlic cloves, thinly sliced 1/4 teaspoon red chile flakes (optional) 2 (28-ounce) cans whole or diced plum tomatoes 2 sprigs basil or 1 bay leaf 1/2 teaspoon kosher salt, or to taste 1/4 teaspoon black pepper In a large, straight-sided skillet over medium heat, warm the oil. Add garlic… Continue reading Simple Tomato Sauce

Fast and Easy Marinara Sauce

3 tablespoons olive oil 1/2 cup shallots or 1 cup onions, diced 4–6 garlic cloves pinch chili flakes (or up to 1/4 teaspoon for a nice kick) 2 pounds ripe tomatoes (or 28-ounce can San Marzano tomatoes) 1 tablespoon fresh oregano (or 1 teaspoon dried oregano) 1/2 teaspoon salt,more to taste 1/4 teaspoon pepper, more… Continue reading Fast and Easy Marinara Sauce