Harissa, a Tunisian sauce, is one of the most flavorful hot sauces in the world. It is a traditional accompaniment to couscous, but I use it for everything from energizing guacamole to drizzling on a simple bowl of bean stew. It is also a great on roasted veggies. Be careful—a little goes a long way! These roasted vegetables are a great accompaniment to the Middle Eastern Lamb Kebabs.
I had a few friends over for dinner last night. I made my Mole Poblano Chili, a winter salad, cornbread and Orange Panna Cotta with Bitter Caramel Sauce. The party was in honor of my foodie-houseguest Will, so he and I had planned to spend the day in the kitchen having fun.
This is the classic vanilla cream sauce for desserts like bread pudding or poached fruit. You’ll treasure this addition to your recipe collection. This sauce makes a perfect pairing with the Apple Bread and Butter Pudding or Chocolate-Walnut Bread Pudding.
Caramelized Pan Gravy Recipe
I created this method of producing gravy as a balm to all of my friends and students who regard the preparation of Thanksgiving gravy as a Rubicon they must cross each November. Seriously. I have never been to a Thanksgiving meal in someone else’s home (since I’ve been older than 12) where [...]
This rich and spicy relish is simply wonderful and it goes together so quickly that there is no reason to ever buy cranberry sauce again. The hearty sweet and savory flavors of this relish make it perfect with poultry or pork any time of the year, not just for Thanksgiving. Some traditionalists may object, but my customers love it with the unusual zing of the kumquats and ginger.
With a little sense of adventure, pesto can become one of the most versatile sauces in your kitchen. Like everyone else, I began with the classic pesto based on fresh basil. However, since I can never leave well enough alone (in the kitchen, for sure) I began to experiment with other fresh herbs in my garden. I mean, I love basil as much as the next herbophile, but why couldn’t cilantro or arugula step into this simple garlic/cheese/oil formula? The answer is— they can!
I started out with a lot of tomatoes to use up. I canned some, I made salsa and pasta sauce. And then I started to think about ketchup. Why couldn’t I make some kick-ass ketchup? Surely I could improve on this condiment that’s become such a staple it’s a commodity.
Prepare this simple, done ahead sauce to turn a simple grilled steak or burger into a special occasion meal. Even if the occasion is just, “Hey, I finally weeded the yard. Come over for dinner and check it out.”
The classic ways to add pizazz to grilled or roast meats and seafood pretty much breaks down into the use of marinades, rubs, brining and sauces. Here you’ll find uuseful explanations of exactly what each of those terms mean, and when to use the particular technique.
