An excellent all-purpose barbecue sauce. Goes well with chicken or pork. 2 ounces unsalted butter (1/2 stick)1/2 sweet onion, very finely chopped1 1/4 cups ketchup1/2 cup apple cider vinegar1/4 cup Worcestershire sauce2 tablespoons Dijon mustard1/4 cup firmly packed brown … [Read more...]
Rémoulade Sauce
Adapted from a New York Times recipe and served in 2005 with grilled halibut at the rented cabin north of Lexington. That weekend was the first time I ever set foot on the Appalachian Trail, when we hiked up to Spy Rock from Montebello. It was raining and so foggy there was no … [Read more...]
Escabeche
Pickles are irresistible. A few years ago, house-fermented pickled vegetables became fashionable at restaurants. Many of us have trouble getting enthusiastic about veggies, but I am solidly behind fermented vegetables. Escabeche refers to spicy pickled vegetables, often served … [Read more...]
Pizza Sauce Made in the Can
From Kristin Ferguson Smith via The New York Times Cooking Community. Open a 28-oz can of whole San Marzano tomatoes (if you use other canned tomatoes you may need to add a tablespoon of tomato paste for thickening). Sprinkle in some dried oregano, fresh rosemary leaves, a few … [Read more...]
Cheesy Cauliflower
Lots of baked cauliflower and cheese recipes circulate on the web, but many of them require you to make a cheese sauce. Sometimes we don't have that kind of time or patience. I'm delighted to share this quick recipe for seriously good cheesy cauliflower. It's adapted from Pumpkin … [Read more...]
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