Meat sauce, a simple recipe with a lot of play room! Having a basic and go-to meat sauce recipe is a MUST for every home cook. Meat sauce is very versatile, and everyone has their own way of making it. Whether you use fresh or canned tomatoes, dried or fresh herbs, […]
Almond-Fig Vinaigrette
Makes 2 cups Ingredients 1/4 cup chopped almonds 1/3 cup balsamic vinegar 1/3 cup red wine 2 shallots, minced Kosher salt, as needed Freshly ground black pepper, as needed 1 cup olive oil (not extra-virgin) 3/4 cup almond oil 1/2 cup chopped fresh or dried figs Juice of 2 lemons […]
Apple Butter
Makes about 2 pints Ingredients 5 pounds apples, peeled, cored, and diced 1 3/4 cups apple cider 1 1/4 cups sugar 2 tablespoons lemon juice Pinch of salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground mace 1/4 teaspoon ground nutmeg Directions In a large pot, bring the apples and cider […]
Balsamic Vinegar of Modena PGI and Pear Mostarda
Makes 4 servings *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural product, which comes from such an area, place, or country, which has a specific quality, goodwill, or […]
Balsamic Vinegar of Modena PGI Butterscotch
Makes about 1 1/2 cups This rich butterscotch sauce is a decadent addition to your favorite ice cream or dessert. *The Protected Geographical Indication (PGI) is the name of an area, a specific place, or, in exceptional cases, the name of a country, used as a description of an agricultural […]
Balsamic Vinegar of Modena PGI Glaze
Makes 1 cup This sweet and savory glaze is delicious on baked chicken or fish, but we especially like it for a surprisingly sticky-sweet bacon. Partially cook bacon in a 350°F oven, then brush with the glaze, and return to the oven until the bacon is your preferred crispiness. Try […]
Beurre Blanc
Makes 1 quart sauce Beurre blanc is a classic French sauce, made creamy thanks to the emulsion formed between the fat (butter!) and the liquid (wine). The key to not breaking an emulsion is patience and an even, moderate cooking temperature, so take your time adding the butter and take […]
Carolina Mustard Sauce
Makes 1 1/2 cups sauce Ingredients 3/4 cup prepared yellow mustard 1/2 cup honey 1/4 cup apple cider vinegar 2 tablespoons ketchup 2 teaspoons Worcestershire sauce 1 tablespoon packed brown sugar Small pinch of cayenne pepper 1/8 teaspoon freshly ground black pepper Directions Combine the mustard, honey, vinegar, ketchup, Worcestershire […]
CARROT-TOP PESTO
Makes about 1 1/2 cups
Chayote-Jicama Salsa
Serves 6 to 8
Chef’s Choice Aioli
MAKES 1 CUP Market Basket Options Chopped fresh herbs: parsley, chives, tarragon, cilantro Citrus zest: lime, Meyer lemon, blood orange Flavorings: Sriracha, smoked paprika, horseradish, gochujang, truffle oil
Chimichurri Sauce
Makes 1 cup sauce This Argentinian-style sauce is used in the region to top grilled meats, but you can use it alongside grilled or roasted vegetables, a roasted chicken, or even stirred into a simple soup. Experiment with herbs, like mint, as a less traditional topping for roasted lamb. Ingredients […]