Browning the vegetables before making the gravy stock is what sets this rich sauce apart. And, just as good, the gravy can be made ahead of time. Double the recipe if you've got a gravy-loving crowd.
30 minutes or fewer Using two different colored tomatoes and adding flecks of red onion takes this basic salsa recipe from simple to spectacular. Try it as well with heirloom tomato varieties for even more color and flavor.
People who love salsa will find this version irresistible. Try it with your favorite tortilla chips, on sandwiches or simply on a bed of crisp lettuce as a side salad. It's light, clean and exceptionally refreshing. Use cherry tomatoes if regular ones aren't in season. Makes about 2 cups.
This alternative to store-bought vegetarian fish sauce will keep up to one week in the refrigerator.
Use these fragrant tomatoes fresh out of the oven, or store in a sealed container in the refrigerator up to a week. Don’t forget to include the sweet roasting juices.
This creamy spread will keep up to one week, and its flavor will intensify over time. Serve with crackers or crudités.
This quick sauce is a great vegan substitute for traditional aïoli, which is made with raw egg yolks and lots of olive oil.
For a pretty presentation, serve this dip with cucumber spears, blanched sugar snap peas, celery, and jicama sticks. Mini rice cakes or crackers also make a nice accompaniment.
Filling out this version of the Mediterranean condiment with almond flour helps cut down on sodium without sacrificing texture. Store the tapenade in a jar in the fridge for up to three weeks, and serve as a dip or sandwich spread.
Homemade jelly doesn’t have to be a hassle when you make it with quince. The flesh, skin, and seeds are high in pectin, so a simple quince water (made by simmering the fruit and then straining it) sweetened with sugar will jell into a clear, tasty spread that’s a lovely holiday gift. You can even use the cooking liquid from the Membrillo recipe to make jelly by simmering the quince 20 minutes longer.