Aji Verde (Peruvian Sauce)

2 cups lightly packed fresh cilantro 1/2 cup mayonnaise 1/2 cup lightly packed fresh mint 2 ounces queso fresco, crumbled (½ cup) 2 or 3 jalapeño chilies, stemmed and roughly chopped 3 tablespoons lime juice 1 1/2 teaspoons ají amarillo paste (optional) In a blender, combine the cilantro, mayonnaise, mint, queso fresco, chilies, lime juice… Continue reading Aji Verde (Peruvian Sauce)

Slow Cooker Chicken Ragù With Herbed Ricotta (with pressure cooker variation)

1 1/2 pounds boneless, skinless chicken thighs 1 small carrot, peeled and chopped 1/2 yellow or red onion, finely minced (about 1 cup) 4 garlic cloves, smashed and chopped 3 tablespoons tomato paste 2 tablespoons olive oil 1 sprig fresh thyme (or 1/2 teaspoon dried thyme) 1 sprig fresh oregano (or 1/2 teaspoon dried oregano)… Continue reading Slow Cooker Chicken Ragù With Herbed Ricotta (with pressure cooker variation)

Sausage Gravy

1 pound bulk pork breakfast sausage 1/4 cup all-purpose flour, or instant flour like Wondra 1 teaspoon freshly ground black pepper, or to taste 2 1/2 cups whole milk Salt to taste ground sage to taste (optional) ground fennel to taste (optional) ground red pepper to taste Set a large, heavy-bottomed skillet over medium heat… Continue reading Sausage Gravy

Japanese Carrot-Ginger Dressing

1 carrot (4.8 oz, 135 g) 1/4 onion (2.5 oz, 70 g) 1 knob ginger (1″, 2.5 cm; 0.6 oz, 17 g; preferably young/spring ginger for a milder taste) 1 1/2 Tbsp sugar 1 Tbsp miso (I use mild and mellow white miso) 1/4 tsp kosher or sea salt (I use Diamond Crystal; use half… Continue reading Japanese Carrot-Ginger Dressing

Fruit-Mustard Glaze for Pork

2 tablespoons cherry, fig, peach or apricot preserves, plus more if needed 2 tablespoons whole-grain mustard, plus more if needed In a small bowl, stir together 1/4 cup water, the preserves and the mustard. After searing pork, pour in the jam-mustard mixture, turn off the heat, and let rest for 5 minutes. Transfer pork to… Continue reading Fruit-Mustard Glaze for Pork

Quick Chile Sauce

9 Fresno chiles (about 5 ounces/140 grams) or other medium-heat chiles, preferably red, such as jalapeño or serrano, destemmed and roughly chopped 1 1/4 teaspoons kosher salt 3 ounces/85 grams cherry tomatoes (about 12) or 1 small vine tomato, roughly chopped 3 tablespoons white wine vinegar, apple cider vinegar or other light vinegar 1/4 cup/60… Continue reading Quick Chile Sauce

Sweet and Spicy Chili Sauce For Korean Fried Chicken

1/4 cup gochujang (see note) 2 tablespoons soy sauce 1 tablespoon rice wine vinegar 3 tablespoons dark brown sugar 3 medium cloves garlic, minced (about 1 tablespoon) 1 teaspoon grated fresh ginger 1 tablespoon toasted sesame oil Combine gochujang, soy sauce, vinegar, sugar, garlic, ginger, and sesame oil in a large bowl and whisk to… Continue reading Sweet and Spicy Chili Sauce For Korean Fried Chicken

Sweet Soy Sauce For Korean Fried Chicken

1/2 cup soy sauce 2 tablespoons rice wine vinegar 1/4 cup mirin or other sweet rice cooking wine 3/4 cup brown sugar 2 medium cloves garlic, minced (about 2 teaspoons) 1 teaspoon grated fresh ginger 1/2 teaspoon crushed dried red pepper (preferably Korean gochugaru, see note) 2 teaspoons toasted sesame oil 1 tablespoon corn starch… Continue reading Sweet Soy Sauce For Korean Fried Chicken

Onion Chutney (for papadum)

1/2 medium white onion sliced thin 1 1/2 tbsp chili masala sauce I like Tamarina brand 1 1/2 tbsp ketchup 1 tsp cumin seed 1/4 tsp salt – you can go up to 1/2 tsp depending on your taste 1/8 tsp amchoor powder for a bit of tang Slice your onion thinly. Really thinly. Cut… Continue reading Onion Chutney (for papadum)

Jean-Georges Vongerichten’s Ginger Vinaigrette

1 cup extra virgin olive oil 1 2-inch piece of ginger, peeled and roughly chopped 1 tablespoon sherry vinegar 2 tablespoons fresh lime juice Salt freshly ground pepper Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best if left to rest… Continue reading Jean-Georges Vongerichten’s Ginger Vinaigrette

Miso-Sesame Vinaigrette That’s Good on Anything

2 medium garlic cloves, smashed with the side of a knife 1 small shallot, roughly chopped 2 tablespoons shoyu or tamari 2 tablespoons balsamic vinegar 2 tablespoons red or white wine vinegar 1 tablespoon light miso paste 1 tablespoon dark brown sugar 1/2 cup grapeseed, vegetable or canola oil 2 tablespoons toasted sesame oil 2… Continue reading Miso-Sesame Vinaigrette That’s Good on Anything

Most Basic Cilantro Chutney

1 bunch fresh cilantro, preferably organic, stems and leaves roughly chopped (about 4 cups) 1 small Indian green chile or serrano chile, roughly chopped 2 tablespoons fresh lime juice (from about 1 lime), plus more if needed 1/4 teaspoon granulated sugar 3/4 teaspoon kosher salt, plus more if needed In a blender, combine all the… Continue reading Most Basic Cilantro Chutney

Basic Pan Sauce (for Anything)

2 tablespoons fresh lime juice 2 tablespoons maple syrup 1 teaspoon Dijon mustard 1/2 teaspoon garlic powder Kosher salt (Diamond Crystal) and black pepper 3 tablespoon cold butter In a small bowl, stir together the lime juice, maple syrup, mustard, garlic powder and 1/2 teaspoon salt. Season with pepper. After searing anything—meat, vegetables, whatever—in the… Continue reading Basic Pan Sauce (for Anything)

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