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• (nearly) clear ice cubes
• 2-Minute Hollandaise Sauce

  egg yolkwaterlemon juiceKosher saltbutterOptional: cayenne or hot sauce
• Almond Milk Béchamel

  A gluten-free, dairy-free version of a classic roux-based white sauce. Delicious over roasted vegetables or used as a base thickener for sauces, gravies, or soups. Blanching almonds before making almond milk will produce a beautiful white sauce; for a rustic and quick variation, skins can be left on the almonds. avocado oilshallotssorghum flouralmond milkthymebay leafnutmeglemon juicesea saltblack pepper
• Arrabbiata Sauce

  For parties and special occasions we'd veer away from the basic marinara sauce and do something different, like an arrabbiata sauce. This spicy version of the basic marinara sauce can add a lot of interest to pasta. (Arrabiata means angry in the case of a person, and in the case of a dog, mad.) We think that Dad liked to make the arrabbiata sauce just so he could ask Checka if she was arrabbiata. Of course, it's now Checka who wears the mantle of best arrabbiata sauce maker in the clan. olive oilgarlicsmall onionsmall hot pepperBasic Tomato Saucesaltfreshly ground black pepperItalian parsleyParmigiano-Reggiano
• Balsamic Dijon Salad Dressing

  This is a simple go-to dressing for everyday needs. For a faster method, add all ingredients to a jar and shake to combine. Leftover dressing can be kept in the refrigerator for up to three days. balsamic vinegarhoneyDijon mustardgarlicolive oilsaltblack pepper
• Basic Tomato Sauce

  The secret of our sauce is to let it cook its way to a depth of flavor possible only with meatballs simmering in the pot. If you can make some time to prepare our basic sauce ahead of time, even freezing it, it's amazing how you can turn a weekday into the real Italian thing. You can get the sauce started in a large pot while you make the meatballs. Grandmom liked to sauté her meatballs before placing them in the pot; Mom just put them right in without frying. tomatoestomato pastewatergarlic saltfreshly ground black pepperolive oilItalian seasoningpork bonesalt
• Basil Pesto

  In an aromatic sauce like pesto, a little goes a long way in terms of flavor and nutrient power. Vary the herb or nut to support different health conditions. For example, cilantro can be used to aid in chelating heavy metals and walnuts can be used for added omega-3 fats to combat inflammation. pine nutsbasilgarlicolive oilsea saltblack pepperlemon juice
• Béarnaise

  Béarnaise is a luxurious sauce flavored with shallots and tarragon, which give it a tart edge. It elevates a grilled steak or roast beef from delicious to divine. dry white winewhite wine vinegarshallotcherviltarragonsea saltblack peppercornsegg yolksbuttercayenne
• Bissy Lou's Tikka Ma-Sauce-A (Masala)

  This sauce is velvety smooth and soul satisfying. I like to serve it over brown rice and roasted cauliflower or chicken. Olive oilCoconut oilGinger-Garlic PasteSerrano peppersTomato pasteGaram masalaPaprikaRoma tomatoesKosher saltWaterCoconut creamFresh cilantro
• Blood Orange Curd

  Sweetened with honey instead of refined sugar, this unconventional curd gets its sunny pink hue from the anthocyanins in blood oranges. Antioxidant-rich, these citrus beauties lend a sweet flavor to the creamy curd. Delicious as a filling for buckwheat crepes, or serve a dollop over fresh fruit. unsalted butterhoneyeggsegg yolksblood orange juiceblood orange zest
• Bottom of the Jar, Thai Peanut Sauce
• Butternut Squash Purée

  Butternut SquashCreamCooking LiquidSugarButterSalt
• Cashew Sour Cream

  Cashews provide an excellent dairy-free base for creating dressings and creams, both savory and sweet. In this recipe, the combination of apple cider vinegar and lemon juice lends the perfect acidic punch to this nut-based alternative to sour cream. cashewswaterapple cider vinegarlemon juicesea salt
• Checka's Alternative Recipe for a Quick Arrabbiata Sauce

  small onionolive oilBasic Tomato Saucehot sauceItalian seasoning
• cherry tomatoes and garlic

  This is a really easy, versatile dish that we cook whenever we have cherry or grape tomatoes on hand. We found this in a Real Simple magazine years ago, and it was described as a sauce that you can spoon over fish or chicken. We have used it as prescribed but have also whipped it up as a quick side or even served it as a tapa with fluffy, buttered pita wedges that we dip into the sauce. Sometimes we even serve is as a cocktail snack. Leftovers can be tossed into an omelet the next day. This recipe has stayed with us through the years. We cooked it for our engagement photos and included this recipe as part of our wedding cookbook. Adapted from a 2007 issue of Real Simple magazine. olive oilgarliccherry tomatoesfresh thymesaltpepper
• chicken magic mineral broth
• Chocolate Oil

  Due to its high fat content, this oil will harden to create a lovely chocolate coating on desserts and fruits. For an easy and elegant dessert, dip fresh strawberries in this chocolate oil and refrigerate until ready to serve. sea saltcoconut oilraw cocoa powdermaple syrup
• Chocolate Sauce

  raw cacao powdermaple syrupvanilla extractsea saltcoconut oil
• Cilantro Lime Cream

  This cream will bring Taco Tuesday to a new level! It's made with a cashew base and is so rich and creamy, you will never miss the sour cream. raw cashewslime juicewatercilantrogarlicsea salt
• Coconut Curry Sauce

  Mix with 2 pounds of diced, cooked chicken, boil with diced vegetables, or serve simply over quinoa. coconut milkagave or honeycurry powdercumincinnamonsalt and pepper
• Coconut Pesto Sauce

  Suggestions: mix with 2 pounds of diced cooked chicken, serve hot over quinoa, or chill and spread on bread or use as a dip. coconut milkfresh basilgarlicroasted pine or other nutsParmesan or other cheesesalt and pepper to taste
• cook's illustrated basil pesto (doubled)

  This is the first pesto recipe that we've really liked. Other recipes were either bland or had too much olive oil. The flavors in this one are super fresh! Adapted from Cook's Illustrated. Parmesan cheesegarlicfresh basilparsleyextra-virgin olive oilpine nutssaltsalt and pepper
• cranberry sauce
• creamy dairy-free, vegan béchamel sauce
• Cultured Cashew Cream Cheese

  This quick recipe produces a delicious and spreadable cheese similar to a Boursin or a sweet cream cheese depending on how you flavor it after culturing. cashewswaterprobiotic capsulescream of tartarlemon juice
• Dairy-free Dark Chocolate Nutella
• ferran adria’s bolognese sauce

  We decided to make this sauce in order to make use of leftover ingredients in the fridge. We ate some for that night’s dinner, stored some in the fridge for use later in the week (it keeps for 5 days), then packed some up in a food saver bag and threw it in the freezer (keeps for 6 months). We are now one simple overnight defrost and a quick pot of pasta away from an easy and delicious dinner! Because we are huge fans of lamb, we’ll probably use ground lamb the next time we make it. And to help shave a few calories and reduce some guilt, we’ll use less butter. :) Adapted from the basic recipes chapter in Ferran Adria’s The Family Meal. The lessons learned in the chapter’s preface is just as valuable as the recipe itself. The preface emphasizes the benefits of cooking base components, such as sauces and stocks, in large freezable quantities. Doing so expands the number of everyday recipes you can quickly make. butterground beefpork sausage meatonionscelerycarrotsextra-virgin olive oilcanned chopped tomatoestomato pastesugar
• Garam Masala

  A classic Indian spice mixture used in curries and a variety of other dishes. The array of spices add a nutritional boost to any dish. cumin seedscoriander seedsblack peppercornsground gingerbay leavescinnamoncardamom seedsground cloves
• Ghee

  The process of making ghee removes dairy solids from butter, increasing digestibility. This highly nutritious fat has a high smoke point and is used therapeutically in Ayurvedic cooking. butter
• Ginger, Cinnamon Applesauce
• Grandmom Trigiani's Tuna and Tomato (Tonno e Pomodoro) Sauce

  Another sauce that Grandmom Trigiani liked to make was her Tuna and Tomato Sauce, a variation that embellishes the shway-shway sauce. She generally made this on Fridays during Lent. olive oilalbacore tunacrushed tomatoesfresh Italian parsleychopped fresh basilsaltfreshly ground black pepperpasta
• hard boiled egg

  This combined technique from Jacques Pepin and Nom Nom Paleo yields eggs that are easy to peel and don't have that weird green ring around the yolk. (That unsightly ring is sulfur by the way. The ice bath removes it.) We usually make a batch of eggs on Sunday then eat them throughout the week. Sometimes we chop them up and add them to salads, and sometimes we simply enjoy them with a little bit of salt. They're a great way to incorporate some lean protein into our diet! eggsbaking soda
• Hemp Seed Pesto

  A delicious vegan pesto with a boost of protein for topping soups, grain salads or pastas. Fresh basilFresh spinach or parsleyShelled hemp seedsWalnuts or pine nutsGarlicLemon or lime juiceFlax oil or avocado oilExtra virgin olive oil or hemp oilSea saltPepper
• Hollandaise

  There are several ways to make a hollandaise sauce. The most reliable method is to make a mousse by whisking egg yolks with water (1 tablespoon per yolk) over a bain marie, or double boiler. The whisked yolks are ready when they hold a ribbon trail for about 5 seconds. Then lemon juice, melted butter, salt, and pepper are added for flavor. Fresh herbs can also be incorporated. butteregg yolkswatersea saltlemon juiceblack pepper
• Homemade Buttermilk

  Buttermilk is easy to make and a great staple to have in the kitchen. The live beneficial bacteria can turn milk into buttermilk in just 24 hours. Use in gluten-free biscuits, as a base for creamy soup, or as a component in cheese making. whole milkcultured buttermilk
• Homemade Harissa

  dried ancho chilesolive oiltomato pastegarliccoriander seedscaraway seeds cumin seedscayenne peppersalt and black pepperjuice of 1 lemon
• Homemade Hoisin Sauce

  This sauce has a great balance of sweet, sour and salty flavors. It's a great stir fry sauce and glaze for baked tofu. Play around with the ingredients and adjust it to your taste. You can make it spicy by adding fresh chilis or a good chili sauce. tamari sauceorangeapple cider vinegaralmond buttertomato pastehoneytoasted sesame oilginger rootgarlicChinese five spice powderchili flakes
• Homemade Teriyaki Sauce

  This is so simple to throw together and much tastier and better for you than store bought. soy sauce or tamarimirinmaple syrup or honeyfresh gingergarlicscallionsesame seedsarrowroot
• Honey Ginger BBQ Sauce

  This is so simple to throw together and beats the pants off any supermarket bottled variety. Most of those contain loads of refined sugars like high fructose corn syrup. Check the labels and choose a good ketchup without ingredients you would not recognize as food! good organic ketchuptamariworcestershire sauceapple cider vinegarhoneypiece of gingergarlicchili powdersmoked paprikatoasted sesame oillimes
• how to cook beans in a pressure cooker without having to soak them

  In trying to use up a bunch of our pantry items, we found some leftover dried beans from previous projects. We recently got a pressure cooker and had read about how easy it was to cook beans in them, so we decided to try it out. We were impressed! As promised, the cooking time was super fast, and the beans turned out perfect. Since it is kind of a pain to pull out the pressure cooker from its box on the storage shelf and clean it, we decided to cook a few batches of different beans and use them throughout the week. Now that we know how to prepare them, we will definitely be cooking dried beans regularly! dried beanswaterbay leafcinnamon stickgarlic clovesonionsaltpepperolive oilvinegar or citrus juice
• Injera (Ethiopian Flatbread)

  A gluten-free, yeast-free, fermented flatbread traditional to Ethiopian cuisine, injera is prepared in a pan, like a thick crêpe. teff flourwatersea saltbaking powdercoconut oil
• jacques pepin's basic chicken stock
• jacques pepin's consommé recipe

  Broth is one of the most fulfilling things you can make in the kitchen. Consommé is the funnest magic trick you can do with your broth. Here’s how I got there. Sick in bed one day in May with the worst allergy attack of my life, I watched the DVD that came with the Jacques Pepin (JP) book Essential Pepin. In a KQED radio interview, JP said that the DVD was more valuable than the book, so I think to myself, "word, I better check this out!" In addition to lots of timeless techniques that he integrates into his show, the DVD also contained a segment where JP turned cloudy soup stock into crystal clear broth called consommé. I was so amazed that I made consommé as soon as I was feeling better. Adapted from Jacques Pepin’s latest book, Essential Pepin. homemade stockground beefcelery leavesparsleyleekcarrotsblack peppercornsthymeegg whiteswatersalt
• Leafy Greens Pesto
• Magic Mineral Broth

  carrotsyellow onionsleekceleryred potatoesJapanese or regular sweet potatoesgarnet yamgarlicfresh flat-leaf parsleykombublack peppercornsallspice or juniper berriesbay leavescold water
• Meyer Lemon Curd

  A Meyer lemon has a shiny peel and almost floral sweetness in comparison to the common lemon. This honey-sweetened curd is smooth and creamy, the perfect topping for yogurt or filling for a tart. butterhoneyegg yolkseggsMeyer lemon juiceMeyer lemon zest
• Miso Dressing
• mojo de ajo - rick bayless’ recipe for garlic mojo
• Mole Poblano

  Moles often have long lists of ingredients that can include vegetables, fresh or dried fruits, nuts and seeds, chilies, and other spices. Mole Poblano includes chocolate, which is not intended to add sweetness to mole, but instead adds depth and a bitter component to the sauce. dried ancho chiledried chipotle chileraisinsfiltered wateralmondssesame seedspumpkin seedsblack peppercornscinnamon stickdried Mexican oreganococonut oiloniongarlicplum tomatoesdark chocolatesalt
• numnums broth with kombu and special effects

  We always have home made broth in the freezer. When a recipe calls for broth, we just unmold the frozen broth from the container directly into a saucepan and then thaw it over medium-low heat. Our recipe will often vary, and in the photos above, we mixed and matched recipe components to come up with 3 different formulas. It always involves our vegetable and herb trimmings that we store in a ziplock bag in the freezer, aka our "gnarly bag." It always involves chicken bones from the butcher, and sometimes frozen chicken carcasses that we've saved from Costco rotisserie chicken. We kick it off in the morning, then strain and store the broth at the end of the day. We have all hands on deck involving all of the large pots that we own. The special effects include the following: kombu (dried edible kelp) for glutamates (compounds that add umami/savoriness), pulverized shiitake mushrooms for glutamates, vinegar to help extract minerals out of the bones, veal or other marrow bones for gelatin that's great for the skin, and ginger to aid with digestion. kombuchicken bonesveal marrow bonescold watervinegaronionherbes de Provenceclovesbay leavessoy saucegingergnarly bagshiitake mushrooms
• Oil and Garlic Sauce
• Peanut Sauce
• quick tomato sauce (shway-shway)

  olive oiloniongarliccaperswhole tomatoesfresh oreganofresh basilblack pepperpastared wineparmigiano-reggiano
• Roasted Cherry Tomato Sauce
• Roasted Red Pepper Sauce

  This sweet and garlicky sauce is fragrant, delicious, and full of antioxidants. Red/Orange Bell PeppersExtra Virgin Olive OilGarlicLemon juiceExtra Virgin Olive OilBasilNutritional Yeast
• Rosemary Beet Hummus

  The addition of beets to a classic hummus, boosts the iron content offering, a nutrient rich snack option. Serve with cucumber slices for dipping or spread over a gluten-free bagel or crostini. beets1/3 cup cooked white beansminced fresh rosemarylemon juicelemon zestgarlic clovesea saltolive oilcreme fraiche
• roy choi's magic fish dip

  Good with rice or toast, or chips for an Asian version of chips and caviar. pollack fish roescallionsjalapeño pepperskochukaruroasted sesame seedsminced garlicasian sesame oilsoy saucewater
• Short-Term White Miso

  High in protein and rich in vitamins and minerals, miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji and sometimes rice, barley, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup. Typically, miso is salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. soybeansmixing liquidkōjisea salt
• shortcut romesco sauce
• Spinach Raita (Palak Raita)

  Fermented dairy is an important element of Indian cuisine. Yogurt contains friendly bacteria and is cooling to the system. This dish balances heat from the spices used in Indian cooking. spinach leavesyogurtsaltground cuminghee or oilcumin seedcayenne
• Sunflower Seed Asian Style Dipping Sauce

  A simple but delicious accompaniment to roasted vegetable fries. Sunflower seed butter provides a creamy base, rich in Vitamin E. sunflower seed butterwaterhoneycoconut aminosginger powderfish saucegarlic powderturmeric powder
• Thai Red Curry Paste

  Homemade, hand-crushed curry paste using the old-fashioned method of the mortar and pestle is full of phytonutrient-rich herbs and spices. Dry spices are best pulverized with a rolling motion of the pestle. Pound fibrous herbs with an up and down motion. This paste can be used in red curry recipes. Thai red chilescoriander seedscumin seedsblack peppercornslemongrassgalangallime zestcilantro stemgarlicshallotcoarse salt
• Vegan Worcestershire Sauce

  Worcestershire sauce is a great flavor-enhancer in sauces and dressings. It usually contains sugar or high fructose corn syrup, anchovies, and preservatives. This is a healthy vegan alternative. waterbrown rice syruptamariapple cider vinegarground gingergarlic powdercayenne pepperground clovesonion powdertamarind paste