The Importance of Heat
Much of cooking is about heat. Whatever your instincts
The Basics of Measuring
All of the recipes in this site can be measured with
Suzanne Goin’s Bacon-Wrapped...
My friend, the Los Angeles chef Suzanne Goin, serves
Cilantro (or Other Herb) Sauce
MAKES: About 1 cup TIME: 10 minutes Here just enough oil is added to thicken the mixture a bit; it doesn’t become creamy like pesto, but it retains a vibrant herb flavor. Wonderful drizzled over fish or vegetables or stirred into soups. You can also make this with parsley, basil, dill, mint, or a combination. [...]
Parsley (or Other Herb) Purée
MAKES: About 1 cup TIME: 10 minutes Simpler, purer, less complex than traditional pesto, parsley purée is also even more of a standby. For one thing, you can find decent parsley year-round. For another, it’s a brighter, fresher purée and therefore less specific in its uses. And, as you can see from the variations, it’s [...]
Traditional Pesto
Pesto Genovese MAKES: About 1 cup TIME: 10 minutes The best pesto is made with a mortar and pestle, and in Genoa, where pesto originated, few people will admit to using a food processor. But when you get into their kitchens, that’s just what they do. And so do I. If you have a garden [...]
Soy Dipping Sauce and Marinade
MAKES: About 11/2 cups TIME: 15 minutes This is an ideal dipping sauce for simply prepared (even steamed) fish, shrimp, chicken, or pork, and of course Fried Wontons or Egg Rolls; it’s also perfect for drizzling over Sushi Bowls or tossing with hot or cold Chinese egg noodles. And you can make it even easier [...]
Simplest Yogurt Sauce
MAKES: 1 cup TIME: 3 minutes Good yogurt is sour and rich, practically a sauce itself; add a little salt and you’re set. The recipe and variations here build on that idea, adding various seasonings or chopped vegetables in the traditions of (mostly) India – there yogurt sauces are called raitas – and the Middle [...]