Mustard-Shallot Vinaigrette
This is a French-inspired vinaigrette that I love to use for hearty, rustic salads.
Continue reading » »All-Purpose Asian Dipping Sauce
Use this as a drizzle or dip for just about any Asian dish. Fumiko’s Gyoza are especially good for dunking.
Continue reading » »Homemade Mayonnaise
Homemade mayonnaise is rich, creamy, and tangy in a way stuff from the jar can’t duplicate. Whipping up your own mayo also is a use of leftover egg yolks from making meringues and other egg-white-based recipes (like our Chocolate Angel Food Cake). I enjoy the satisfaction of whipping the egg yolks by hand, but you could use a blender, food processor, or stand mixer fitted with a whisk attachment (a good idea if you decide to double or triple this recipe). The amount of oil you’ll use depends on the size of the yolks and how thick you like your mayonnaise; for a stiff sauce, use more oil. This mayo is great spread on a sandwich, as well as in other recipes, like Bestest Buttermilk-Chive Dressing. To make alioli, substitute extra-virgin olive oil for canola, and add a clove or two of garlic that’s been mashed to a paste.
Continue reading » »Guatemalan Guacamole
There’s nothing quite like the buttery flesh of an avocado, made even better by the fact that they’re loaded with healthy fats. Do be aware, though, that those same fats make this a calorically-dense dish . . . so just be conscious of your bites.
Continue reading » »Guatemalan Avocado Salad with Arugula and Chile-Lime Dressing
This is the salad I’ve settled on serving with the Pollo en Jocon we’ll be having for Thanksgiving—a mixture of creamy and rich and light and crisp (it’s a variation on a traditional Guatemalan recipe from the excellent book, False Tongues and Sunday Bread). I could tell you about how healthy the monounsaturated fats from the avocados are, but you already know that. Instead, just enjoy the dish.
Continue reading » »Grilled Onions with Chile-Nut Puree
When I think of Mexico, I think of cebollitas (little onions), nestled in embers, turning buttery soft with a haunting smoky flavor. I like to wrap the charred tail around the bulb like wrapping string around a ball, then I scrape it through the flavorful paste and pop it in my mouth whole.
Continue reading » »Bestest Buttermilk-Chive Dressing
There’s something about a creamy, tangy, dare-I-say zippy buttermilk dressing that makes it positively craveable. And despite its richness, buttermilk has fewer calories than whole milk, so pour it on and let go of the guilt.
Continue reading » »Sweet Pepper Confit
Summer vegetable confits, like this one from sweet peppers and garlic, are exceptionally versatile in the kitchen; the ultimate summer convenience food.
Continue reading » »Go-to Vinaigrette
Feel free to experiment with the ingredients using these general ratios. Try swapping the garlic and white wine vinegar for shallots and champagne vinegar, for instance, or even ginger and rice wine vinegar.
Continue reading » »Yogurt Sauce (Tzatziki)
The classic Greek condiment. This version, like the ones I had (and made) in Greece, is pungent with grated garlic.
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