This is our GO-TO dip for all our veggies and proteins. Yes we also love to make my traditional Greek Tzatziki recipe too but when I might be out of cucumbers or just need a quick fix, I always turn to this simple recipe!
After the death in 2013 of Marcella Hazan, the cookbook author who changed the way Americans cook Italian food, The Times asked readers which of her recipes had become staples in their kitchens. Many people answered with one word: “Bolognese.” Ms. Hazan had a few recipes for the classic sauce, and they are all outstanding. This one appeared in her book “Essentials of Classic Italian Cooking,” and one reader called it “the gold standard.” Try it and see for yourself. —The New York Times
Roasted red peppers add sweetness to this sauce, and hot cherry peppers bring some heat. Garlic, tangy vinegar, briny anchovies, and a generous amount of olive oil round out the flavors. This sauce is an excellent accompaniment to lean meats such as pork chops or chicken breast.
As mentioned, cowboy butter is just a compound butter at its core—softened butter combined with sweet or savory herbs and spices. Where cowboy butter stands out is in the ingredients that get mixed in: There is a perfect balance here of acid from the lemon, tang from the mustard, spice from the chili, paprika, and red pepper, and freshness from the garlic, chives, parsley, and thyme. What you get is a bold, smoky-yet-bright condiment that evokes the Wild West and a spot at the campfire with your fellow ranchers.
Going out for sushi is one of my favourite date nights; we love finding the freshest, highest-quality fish in town. But an often overlooked item at many sushi restaurants is always ordered for the table. I love it so much that I needed to figure out how it’s made to enjoy it every day of the week and not just on date night. The zippy, tangy and bright Sushi Restaurant Salad Dressing will be a staple in your fridge; I guarantee it.
Sushi Restaurant Salad Dressing is a wonder dressing; it’s so versatile and veggie-friendly that you can pretty much put it with anything and everything you want.
In most sushi bars, you’ll see it on a bed of iceberg lettuce, with other thinly sliced veg like cucumbers, carrots and peppers. Add a few cooked edamame peas, and have a very handsome first course!
Green goddess dressing was served for the first time, in the 1920s, at the Palace Hotel, in San Francisco, at a banquet in honor of George Arliss, who starred in the play “The Green Goddess.” Herbaceous, creamy and tangy, the original recipe used mayonnaise, scallions, chives, tarragon, parsley, anchovies and vinegar. This vegan rendition mostly sticks to tradition, but employs tahini for body, basil for sweetness and soy sauce for a flavor that’s similar to anchovy. Keep the dressing thick for a dip, or thin it to coat sturdy salad leaves like romaine, iceberg, escarole or radicchio.
There are so many different variations of queso dip that you can make on the smoker or charcoal grill… Some people swear by Velveeta cheese, some add canned Rotel, and others add in cream cheese or chorizo sausage.
But for this smoked queso dip, we wanted to mimic the flavors of classic Mexican restaurant-style white cheese dip, so we kept the ingredient list pretty simple.
The key to great pesto sauce is adding the basil at the end instead of blending everything all at once so that the herb maintains its verdant color and fresh flavor. If you’d like a little heat, a dash of black pepper or crushed red pepper flakes would be a nice addition. Depending on how you want to use the pesto, you may also wish to thin it out with a bit of ice water or lemon juice.
If you’ve got a bushel of summer basil, scale up the recipe and then freeze the pesto in portions using an ice cube tray. Use this recipe as a blueprint to use up other ingredients like cilantro or arugula in place of the basil, cashews or pecans in place of the pine nuts, or Pecorino Romano or another hard Italian cheese in place of the parm.
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one.
Packed with crunchy, sharp zing from onion, and tang and savoriness from capers, this homemade tartar sauce delivers bold freshness. Once you’ve mixed the base below, you can stir in more of whichever ingredients you most enjoy. And if you don’t like the bite of raw onion, you can soak it in cold water for 10 minutes and drain before stirring it in. Thick yet spreadable, this works as a dip, too.
This deliciously messy chile con queso from the chef John Lewis pays homage to the version he grew up eating at Chope’s Town Bar & Cafe in La Mesa, N.M. Chope’s closely guarded queso comprises thin, roasted Hatch green chile salsa topped with melted cheese and served with fresh flour tortillas for pinching. Mr. Lewis tinkered for years to get this simple assemblage right, which he serves at his restaurant, Rancho Lewis, in Charleston, S.C. Heat the Hatch chiles in their liquid with a few umami-rich shakes of bouillon powder. Don’t boil; you’re after a loose, stewlike consistency. Stir in lime juice to brighten the flavors, top with cheese and broil until melted. Serve with hot flour tortillas. If chile juice drips down your arm, you’re doing it right.
This roasted tomato salsa is a copycat recipe for the infamous Qdoba salsa. All it takes are several simple ingredients to create the best restaurant-style salsa (and crispy tortilla chips on the side)! This salsa goes perfectly with Qdoba chipotle lime chicken, and spicy Mexican rice. Can’t get enough spicy salsa in your life? Check out this chile corn salsa recipe too!
This fresh pineapple salsa recipe is one of my all-time favorite appetizers that I make on hot summer days! Every time I buy a juicy pineapple, I have to make this salsa for tacos! It’s so vibrant and flavorful, tangy, sweet, and spicy. Basically, big flavors for taco Tuesday or any day!
I normally serve this pineapple Mexican salsa as a dip for tortilla chips, but it’s also great to be served with fish, grilled meats, or tacos and fajitas.
A staple in the Mexican cuisine, crema is prepared from heavy cream and buttermilk. The result is very similar to what is sold in the supermarkets as “sour cream”. It’s super smooth, rich, and creamy.
Crema is often flavored with things like garlic, lime, and salt to be drizzled as a topping over Mexican foods such as tacos, fajitas, enchiladas, taquitos, you name it!
In Chicago, pizza sauce tends to have an intensely savory flavor that comes from cooking down canned tomatoes heavily seasoned with dried herbs, like marjoram and oregano, and garlic. (This version uses a combination of fresh garlic and garlic powder.) There is debate over how sweet, how tart and how cooked the sauce should be. The sauce cooks pretty thoroughly on the pizza, so cooking it in advance changes it only incrementally. Sweetness and tartness can always be adjusted with extra salt or vinegar.