DRESSINGS & SAUCES
I absolutely adore this flavorful sauce. Its piquancy and color derive from parsley, cilantro, garlic, red wine vinegar, red pepper and cumin. Chimichurri never fails to perk me up as it does for any food with which it's paired. Great with grilled meats, scrambled eggs, and a whole host of other things.
This is a phenomenally good sauce/pesto/dukkah/rub: the smokiness of the pimentón elevates the nuttiness of the pistachios and pepitas to new heights while salt and lime zest brighten the whole mess! This is great drizzled on roasted sweet potatoes and spread over salmon that's then seared.
I love pestos and remember how liberated I felt when I realized they needn't be made just from basil and pine nuts. Rather, the possibilities are limitless and I have favorite recipes for mint-pistachio, sage-walnut and now this: basil-pecan.
This cranberry-pomegranate blend is just really, really tasty! A wonderful compliment to steak, cheese, creamed greens...
Somewhere between a sauce and a dressing, this yogurt-tahini blend is spiced with lemon, cinnamon, cumin, coriander and sumac and is absolutely wonderful. It'd make a great dressing for steamed potatoes or a dip for veggies or a sauce for roasted root veggies...
When fall approaches, the canner in me starts to envision hearty sweet-savory compotes rather than summer fruit jams. This compote just screams out to be enjoyed with grilled or roasted meat on a cool evening, atop hot polenta and taleggio and would also be absolutely wonderful on your Thanksgiving table. The concord grape base nicely supports the addition of rosemary, garlic, black grapes and brown sugared-pine nuts and the flavors interplay in a truly sublime way.
This is a delicious variation on traditional basil pesto and is a great way to use up a lot of sage!
Another sage pesto, this one using the traditional pine nut. Delicious! Serve with pasta and/or grilled salmon, or whatever else sounds good!
Commercial honey mustards are often cloying and uninteresting. But a homemade one spiked with fresh mango is a different and exciting beast entirely!
This is a fantastic spread for sandwiches (and you'll need it for the Mango, Prosciutto and Dandelion Sandwich) or as a dip for crudites and crackers.
This strawberry-rhubarb compote is just really good. Enjoy it plain, with yogurt, on ice cream, with pancakes, stirred into cake batter...
This is an absolutely delicious version of green goddess from Melissa Clark. It's good with salad and crudites and grilled meats and on and on.
This is citrusy, creamy perfection. Please make and enjoy this ASAP. It's marvelous with rose petal jelly and toast, in Ebelskiver pancakes, with scones, straight from the bowl...
This is an absolutely fabulous compound butter for use on grilled strip steaks and potatoes.
This aioli is great with kofta burgers, roasted asparagus or as a robust dip for crudite. In concert with my kofta burgers, it was chosen as a Community Pick on Food52.
Summertime calls for frequent use of salsas, and fruit-based ones are no exception. This is particularly good on a steaky white fish like halibut.
Tom and I found a version of this fantastic recipe years ago and have been adapting it to our taste ever since. This is fiery, so if you want less heat, reduce the amount of hot paprika and/or cayenne.
I love mint and pistachios, and really, pesto is of the gods. This is great on steak and slathered on bread! I also think it'd be fantastic with grilled peaches! Per reviews on Food52, this is divine on lamb. Lastly, this is just so darn easy- fantastic!