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

  egg yolkwaterlemon juiceKosher saltbutterOptional: cayenne or hot sauce
• 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
• 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
• 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
• Bottom of the Jar, Thai Peanut Sauce
• Butternut Squash Purée

  Butternut SquashCreamCooking LiquidSugarButterSalt
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• Miso Dressing
• mojo de ajo - rick bayless’ recipe for garlic mojo
• 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
• quick tomato sauce (shway-shway)

  olive oiloniongarliccaperswhole tomatoesfresh oreganofresh basilblack pepperpastared wineparmigiano-reggiano
• Roasted Cherry Tomato Sauce
• 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
• shortcut romesco sauce