That a handful of overripe tomatoes on the verge of getting thrown in the compost can be transformed into something so deeply-flavorful, so unctuously delicious, so amazingly swoon-worthy is nothing short of magic. You seriously need to try this.
Here is one of our favorite Asian dishes for a summer lunch or warm evening -- fresh spring rolls (also called summer rolls). Heaps of fresh mint, shaved vegetables, and light rice noodles wrapped up all ready for a spicy, tangy peanut sauce. They are healthy and light, and so refreshing in the heat of summer. Want to see how to make these? They're super easy.
Salsa, guacamole, chimichurri, and creamy black bean sauce... All of these Latin American-inspired sauces can add some zest to an otherwise simple burrito or meal of pulled pork. Read on for some of our favorite salsa and guac recipes from the archives!
We have given you a lot of tomato sauce recipes — we really, really love simple tomato sauces, whether they're made with fresh tomatoes or canned. But I want to revisit one more easy sauce (and we have an even simpler sauce for you coming tomorrow). Lately, my favorite way to make tomato sauce is in the oven. The flavor — oh, it's so much better!
Recently I was invited to dinner with the California Avocado Commission. They served me a wonderful multicourse dinner featuring California avocados, and one dish I was enamored with was Alaskan halibut cooked sous vide and served with an avocado hollandaise. I asked for the recipe, which they happily shared with me. It is wonderful!
Pasta with basic tomato sauce is a weekly - sometimes nightly - occurrence in our house. To keep things interesting, we'll finish it off with...well, whatever we have in the fridge! Here are a few of our favorite finishing touches for a simple bowl of pasta.
Living 3,000 miles away from home can be hard on your heart. Not to mention your stomach. Do you ever crave something that you can only get in one place? In my case, I miss the Italian Sub from the White House Sub Shop on Arctic Avenue in Atlantic City. In New Jersey subs are a way of life. There is something about the combination of Italian meats, Provolone cheese, Jersey tomatoes, onions, oregano, oil and vinegar, and the bread. Oh, the bread. You cannot get bread like this anywhere else in the world.
Sometimes a basic vinaigrette just won't do. Sometimes we need a velvety, white dressing drizzled on our greens. And yet ranch is often a little, how do we say this, salad-bar-at-the-steakhouse? Occasionally, yes, we love it. But this dressing, well, this is a more oo-la-la, less yee-haw, creamy dressing. And it's so, so easy.
We cook a big pot of this thick and chunky tomato sauce at least once a month. It's incredibly easy to pull together, re-heats like a charm, and even freezes well if we get tired of eating it before it's gone. Feel free to play around with the basic recipe to fit your likes, dislikes, or whatever is in the fridge - we certainly do!
When I was a kid, my mother made almost everything from scratch, including barbecue sauce. I grew up eating this barbecue sauce, and to my taste buds, no other sauce is as good as this recipe. The recipe came from my Aunt Marlyn, and it's a combination of sweet, savory, and tangy all at once. And yes, in my family, we call it Psycho Sauce. I just made a mess of pork ribs the other night with this, and it was heaven. This sauce is really easy to make!