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• korean salad dressing

  This easy salad dressing makes use of common pantry items. When we made this, we used it on a simple salad of red leaf lettuce that we had with a side of Korean barbecue. Marja Vongerichten, the author of this recipe, also recommends using it with thin-sliced crunchy vegetables such as carrots, cabbage, snow peas, and cucumber. soy saucesesame oilrice vinegarfish saucered pepper flakessesame seedsKorean honey citron marmalade
• rick bayless' sauce with roasted peppers and garlic

  This is a delicious sauce that can Rick Bayless uses to season halibut ceviche. We have also used this sauce to compliment porchetta and will often whip it up when we have the ingredients on hand since it keeps in the fridge for a 3 months. garlicserrano chilesparsleycilantroolive oilsalt
• charles phan's pickled carrots

  These carrots keep in the fridge for 1 week. They are an essential component in Vietnamese sandwiches, but we also toss any leftover carrots in salads. Be sure to drain them well before using. white vinegarsugarkosher saltcarrots
• jacques pepin's cucumber yogurt relish

  We'll often serve this to balance out highly seasoned food, such as lamb kefta kabob or Indian food. The original Jacques Pepin recipe has the cucumber cut into 1/2-inch dice, but we chose to shred the cucumber for a smoother texture. cucumberplain yogurtmintsaltsugarTabascocider vinegargarliccurry
• jacques pepin's hot cucumber relish
• recipe for strawberry chipotle jam

  It was the night before Mother’s Day, and we were in a bind. We were serving pork tenderloin with thyme and mustard wrapped in phyllo dough the next day, but we didn't have the mango chutney that usually accompanies it. We did however, have a bunch of fresh strawberries in the fridge and some leftover canned chipotle chiles in the freezer, so we searched online for a recipe for a spicy and sweet condiment that made use of what we had on hand. We found this recipe, http://aspicyperspective.com/2011/05/strawberry-chipotle-jam.html made it, and we were pleased with the results. Cheers to our first jam recipe ever! Strawberry chipotle jam also appears in the buttermilk strawberry shortcake we made a few weeks later. strawberrieslemonsugarsaltcanned chipotle peppers
• rick bayless' smoky chipotle salsa with tomatillos

  We’ve always been a fan of salsa as it is relatively low in calories and always tasty! We couldn’t help ourselves when we read this recipe in Rick Bayless’Mexican Everyday book. Not only does it have tomatillos AND chipotles, but it also has a variation that calls for a splash of mezcal making it a borracha (drunken) salsa. This salsa was as tasty as the recipe promised. Per the recipe liner notes, we even sautéed chicken breast with it for a quick weeknight meal. Adapted from Mexican Everyday by Rick Bayless. If you ever get your hands on this book, be sure to read through the well-written introduction on Rick’s common sense philosophy on healthy eating. garlictomatilloscanned chipotle chileswatersalt mezcal
• Zanahorias en Escabeche

  My take on Yuca's zanahorias - a Ryan favorite. watercanola oilwhite vinegargarlicdried red chili peppersground cuminoreganoblack pepperkosher saltlarge carrotsonionjalapeño
• Tomato Chutney

  The chutney can be used on fish, chicken, meat, veggies, soups, etc. The flavor is simply spectacular and, of course, depends on the quality of tomatoes used. It’s one of those dishes where you “close your eyes and smile” when you taste it. sherry vinegarapple cider vinegarsugarkosher saltyellow mustard seedsfreshly ground black pepperred chile flakesheirloom tomatoesorange bell pepperred bell pepperyellow onion
• marja's spruced up gochujang

  We often whip up this sauce whenever we enjoy Korean barbecue at home. sesame seedsgochujangrice vinegarsesame oilfish sauce
• Indian Vegetable and Lentil Stew (Sambhar)

  coriander seedsred chilesgaram masalacumin seedspeppercornsturmericmustard seedscinnamonclovewatertamarindwaterlentils (toor dahl)turmericghee (clarified butter)small red chilesmustard seedfenugreekcurry leavesonionshallotstomatoesmixed vegetablessambar powdersalt & peppercilantro
• coriander & mint chutney

  You never know when you'll run into a recipe. In this case, we were in a cab hauling home our very first Le Creuset from the Bloomingdale's sale. The conversation with the cab driver quickly moved to food, and he told us that he was a really good Indian cook. We told him that we had been dying to know how to make that lovely cilantro chutney served at Dosa (with papad) and at Naan and Curry (with chicken tikka masala), and he easily rattled off the ingredients and process off the top of his head. We make this regularly - either when we want to have it with papad or when we have leftover cilantro, green onion, or mint that we don't want to waste. The proportions below are estimates... We usually prepare a batch and adjust ingredients to taste. coriandermintgreen onionlemonyogurtsaltpepper
• sweet spice of life mix

  Adds a wonderful aroma and zest to your foods. Great sprinkled on smoothies, fruit, yogurt or hot cereal. cinnamoncardamomginger powdernutmegallspicedried orange peel
• Rhubarb Bar-B-Q Sauce

  A delicious, seasonal, condiment to use on burgers, pulled pork or sandwiches. coconut oilonionjalapeñogarlicrhubarbtomato saucetomato pasteapple cider vinegarblackstrap molassessmoked paprikastone ground mustardsea saltblack peppersucanat or light brown sugar
• Brazil Cafe's cilantro garlic sauce

  This sauce is great with steak, especially tri-tip. While waiting for our sandwiches at Pedro's Brazil Cafe, I saw the sign advertising their cilantro-garlic sauce, so I decided to see if anyone had posted the recipe online. I had just started reading this recipe posted on this food blog when Pedro himself stops by to ask if I needed a table. I showed him the recipe and asked him if the ingredient list was correct. He shook his head and told me a different list of ingredients, also adding to make sure to add "lots of love." :) I made the sauce that night and we enjoyed it with steak, rice, and Brazilian black beans. garlicmayonnaisecilantrolimevinegarpaprikasaltpepper
• Refrigerator Pickles
• Ina Garten's Green Goddess Dressing with Bibb Lettuce & Tomatoes
• Grilled Pineapple
• Sesame Sand

  Sprinkle this savory seasoning on salads, vegetables, whole grains, stews, noodles, beans, wraps, sandwiches or soups for a healthy flavor boost. It's packed with calcium and vitamins, including B12. This recipe yields about 1 cup. unhulled sesame seedsnutritional yeastsea salt
• Tzaziki (Middle Eastern Yogurt Sauce)

  This simple delicious probiotic sauce is the perfect accompaniment to whole grains, quinoa, salads, falafels, dolmas (stuffed grape leaves), organic meats, and stuffed pita sandwiches. A delectable dip for vegetables, naan, pita, and chips, tzaziki’s complex flavor enhances most savory foods. Make sure you use only the best quality cornstarch-free gelatin-free yogurt (check label). plain greek yogurtjapanese cucumbergarlicdill weedlemon juicesea saltmint leavesextra virgin olive oil
• Creamy Basil Lime Pepita Dressing

  This tangy meal topper gets it's creaminess entirely from blended pumpkin seed. Additional seeds can be used to make a thicker, more dip-like puree. Fresh Basil LeavesExtra Virgin Olive OilFresh Lime JuiceRaw Apple Cider VinegarWaterSea SaltPepitas
• Gonzo Hell Fire Aioli

  This sauce is a great example of extreme flavors balancing one another. The habanero peppers used make this sauce extremely hot, but the fat from the eggs and oil, and the sweetness from the sugar, mask the heat up front giving it a delayed reaction. If not careful it can scorch your palate! As Pedro (Gonzo) once requested "more heat!!" I've renamed it "Gonzo Hell Fire Aioli." I use this with my fresh fish tacos, however, it's a great condiment on just about anything! Habanero peppersRed wine vinegarEggsLemon juiceSugarSaltSesame oilSrirachaCanola oil
• Mango and Black Bean Salsa

  This is a great taco topping and also works served up with tortilla chips or to dress up a piece of grilled fish. red pepperred onionscallionsblack beanscilantroolive oilsaltmangoeslimes
• Vegan "Blue Cheese" Dip

  For when your brain says give me rich and creamy, but your belly says please no dairy. VegenaiseKite Hill Soft Fresh Original*lemonapple cider vinegarnutritional yeast*chivesparsleygarlic powdersalt
• preserved lemons

  Our friend Brent often gives us lemons from his abundant lemon tree. We'll often squeeze and freeze the juice, but we also make preserved lemons to use for braised Moroccan chicken and preserved lemon hummus. After the lemons are preserved, cut off the fruit and use only the lemon peel for recipes. lemonssalt
• Baba Ghanoush (Eggplant Dip)

  Traditionally, baba ghanoush is made by grilling the eggplant. This recipe uses the broiler to make the recipe more accessible in a typical kitchen. Fresh herbs, such as parsley, can be added for additional flavor and color. eggplantlemongarlictahinisea saltfresh herbsolive oil
• Salsa Verde

  This classic Italian "green sauce" can be served with a wide variety of vegetables, breads, meats, and seafood. Parsley is high in vitamin C, a powerful anti-inflammatory agent. flat leaf parsleyextra virgin olive oilcapersanchovieswhite wine vinegarlemon juicegarliclemon zestsea saltblack pepper
• Rose Petal Jam

  pesticide-free red or pink rose petalsorganic cane sugarlemon juice