Free Recipes, Side Dishes

Giardiniera

Makes 4 pints Pickle Mixture Canning Process Chef’s Notes: To prepare jars for canning, read over your recipe to determine what size and how many jars are needed. Be sure each jar has a lid and the circular band that holds the lid in place, and that they fit properly. […]

Sauces, Dressings, and Condiments

Harissa

Makes about 1 1/2 cups Ingredients 1 1/4 lb fresh red chiles, preferably Fresnos 1 small red dried hot chile 1 oz sun-dried tomatoes (about 1/3 cup) 1 garlic clove, crushed to a paste with a pinch of salt 1/2 teaspoon ground turmeric 1/4 teaspoon ground coriander 1/4 teaspoon ground […]

Chef's Blog, Chef's Notes Plus

North Africa’s Fiery Sauce

Culinary cultures based in steamy equatorial climates all have their own spicy chile condiments, like Mexico’s hot salsas, Indonesia’s sambals, Caribbean vinegar-based habañero sauces—even our own Louisiana’s Tabasco. But harissa, the garlic-laced spice paste of Tunisia, shared also by Morocco and Algeria, imparts a singular fruity complexity in the luxurious […]

Pantry, Sauces, Dressings, and Condiments

Pickled Carrots

Makes about 3 cups This pickled carrot mix is shredded and prepared like a relish, for use on sandwiches, salads, and grain bowls, or as a filling for rice paper-wrapped summer rolls. Ingredients 1/2 cup rice wine vinegar 1/4 cup sugar 1 teaspoon salt 1 lb carrots, peeled and cut […]

Sauces, Dressings, and Condiments

Salsa Macha

Makes about 4 cups This Mexican sauce is chile-based with the rich flavors of toasted nuts and seeds. Used as a condiment alongside, well, virtually anything, this salsa shines on quesadillas and eggs, rather than as a side for tortilla chips. This blend of chiles gives a spicy, smoky finish. […]