Soubise, an old-school French sauce classically made by pureeing softened onions with bechamel, is a great pairing for all sorts of roasted meats, like the roast chicken here. In this more modern version, it's simplified and lightened by using cream in place of the bechamel, then flavored with curry powder or vadouvan, a French variation on curry powder with garlic and shallots.
Condiments And Sauces
This deeply savory, slightly tangy, and aromatic condiment can be folded into or sprinkled onto your food for a big hit of flavor. It's 100% vegan and designed to take the place of Parmesan in a pasta dish, but it's also great sprinkled on salads, sandwiches, roasted meats, grilled fish, burgers, or pizza. Anywhere you want extra savory flavor.
Chinese hot pot is truly communal: Not only do you sit down to eat with all your companions, but you cook the food together in the same pot of simmering broth.
Whether you're making real Texas-style chile con carne, a quick weeknight ground beef and canned bean chili, or even a vegan or vegetarian version, the best thing you can do to up your chili game is to leave those jars of pre-ground chili powder on the shelf. Starting your chili with honest to goodness real whole dried chilies will save you money while adding layer upon layer of complex flavor that you never thought was possible.
This pizza sauce from The Kitchn Cookbook: Recipes, Kitchens & Tips to Inspire Your Cooking, by Sara Kate Gillingham and Faith Durand, gets an interesting lift from lemon zest.
Most produce is a sad sight during the winter, except for citrus. We whipped up this tangerine vinaigrette to celebrate one of the few fruits that's best this time of year. It's delicious on salads, or as a sauce for roasted or grilled fish, pork, or chicken.
Most produce is a sad sight during the winter, except for citrus. We whipped up this tangerine vinaigrette to celebrate one of the few fruits that's best this time of year, then served it on a simple salad of shaved fennel and radicchio.
When it comes to meat sauces, ragù Bolognese is the undisputed heavyweight champion of the world. To arrive at this version, I started with Barbara Lynch's great recipe, adding a few tweaks here and there to enhance meatiness and texture (hello pancetta, gelatin, and fish sauce!), and employing a unique oven-based cooking technique that develops rich browned flavors all while maintaining the tender, silky texture that the best sauces have. This is the kind of sauce that will leave you and your loved ones weak in the knees.
This rice vinegar from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, can be made from sake, or you can go whole-DIY-hog and make your own fermented rice beverage using rice koji (the recipe for which is also found in the book).
This red wine vinegar from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, could also be made with white or fortified wine.
This potent, lively compound butter from Gabrielle Hamilton's cookbook, Prune, dresses up her cheeseburger, but would be delicious in myriad applications, from dolloped on a piece of grilled swordfish to rubbed under the skin of a chicken before roasting.
The smoky flavor of a grill-roasted or barbecued turkey needs a sauce that can stand up to extra flavor. This spicy jalapeño-cranberry sauce, with a hint of lime and a splash of smoky mezcal, is the condiment for the job.
A basic gravy gets a mellow mustard bite that goes incredibly well with roast or smoked turkey.
White chicken stock, in which neither the chicken nor the aromatics are roasted first, may be the most versatile of all stocks. It's also incredibly easy to make, leading to a deeply flavorful stock, with a method and ingredients that are as easy and accessible as possible. Requiring such a minimal investment of time and effort, this stock will upgrade any dish or sauce you make compared to the store-bought variety.
There are times when you can stand over the stove all day, slowly cooking that red sauce down. Then there are times when you need to put dinner on the table in under an hour. For those moments when convenience trumps patience, this is the red sauce to turn to. Simmered with plenty of garlic, dried oregano, red pepper flakes, and basil, this sauce can be whipped up in no time but still has that deep, rich, long-cooked flavor.
This rich and hearty red sauce tastes like it's been cooked for hours, because it has. The secret to rich, naturally sweet, complex flavors is to cook the sauce in the oven, allowing the surface to brown while the sauce slowly concentrates. The resultant sauce is great on pasta, with meatballs, on your chicken parm, or scooped right out of the pan with a spoon on its own.
Assertively seasoned with garlic, oregano, pepper, and enough salt to form a crust, pernil—a Puerto Rican mainstay—lingers in the slow cooker for 18 hours until browned and fork-tender. It's served with vinegar-based pique criollo, a hot sauce made with peppers, garlic, pineapple and herbs.
If you're anything like me, when you first taste nam phrig noom, the smoky, garlicky, roasted chili dip from Northern Thailand, it's gonna blow your mind. Made with roasted green chilies, shallots, and garlic, it's served as a side dish alongside all sorts of raw and cooked vegetables, boiled eggs, or—my favorite—crispy pork rinds.
This recipe yields a very chunky, rustic jam that relies entirely on the fruit's natural pectin, in concert with sugar, lemon juice, and heat, to set perfectly. This jam works well with Blenheim apricots, or any other small, freestone apricot (apricots that have pits that pop out easily, rather than clinging to the flesh).
In this dressing, from Terry Hope Romero's Salad Samurai, the chipotle's heat is kept in check by sweet orange juice and agave nectar, and lime juice and cumin add spunk. The chia seeds give it body (without making it slimy, don't worry). It works brilliantly with the luscious grilled fruit in the Fiery Fruit and Quinoa Salad.