Instead of ketchup. Better than barbecue sauce. To give a boost to marinara. For dipping French fries or tots. To dress up a fried egg sandwich. As a glaze for tofu or grilled portobello mushrooms. To dunk tortilla chips. To make the BEST tempeh sloppy joes. As you can see, this umami-loaded Bomb Sauce goes with everything. If you’re a vegetarian or vegan, be sure to read the label on your Worcestershire sauce to make sure it doesn’t contain anchovies.
For a more assertive, slightly spicy alternative to traditional basil pesto, we first processed almonds (toasted first to enhance their rich flavor) with lots of garlic, anchovies, and a serrano chile until the mixture was finely chopped. Then we processed the mixture in a food processor with peppery arugula, lemon juice, and olive oil until the sauce was smooth.
This recipe is super speedy, because blueberries need so little prep and because it’s a small batch (it cooks down in less than 15 minutes!). If you make something with berries and post it to social media, make sure to use the hashtag #cantogether so that your fellow jammers and picklers can find you. Let’s keep our preserving community strong!
There’s hardly a salad, sandwich, plate of eggs, cheese and charcuterie board, or platter of meat that wouldn’t be happier joined by a heap of pickled red onions.
Green coconut chutney is delicious with kababs and fritters or in sandwiches.
Be careful when roasting chiles de árbol, or the dried versions of other smaller spicier, because when you start roasting inside your house, the air gets spicy quick. Growing up in southern California, my mom would make chile de árbol by roasting them with a little bit of lard. We’d be such dramatic little kids; it’d be like pepper spray in the house, and we’d have to kneel down and go through the kitchen because it was too spicy. We’d be coughing up a storm and our eyes would be watering.
Tomatillos can be used raw or prepared in one of many ways – roasting, boiling, simmering. That way I like to do them is roasting them over fire – especially if you have an open fire-pit outdoors. You can make makeshift an open fire-pit indoors with a grate placed over gas stove burner, then give some color to your tomatillos. This recipe specifically uses oven-roasted tomatillos for ease of preparation. Use fresh or store refrigerated for one week.
This Indian relish is delicious with just about all red meats, fish, chicken and vegetables. It is relatively easy to make and will keep for a couple of months in a clean container in the fridge.
This recipe is a companion to the recipe for Wasabi Pea–Crusted Salmon. But it is so useful as a salad with other main courses (try it with grilled shrimp). Ginger juice is a great ingredient as it adds spicy flavor without the tough texture of the chopped root. You’ll be glad to have the left over pesto to add zest to plain rice or noodles.
Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.