There is something about making a salsa in a molcajete that makes it taste better. I swear that something magical happens when you crush chiles between two pieces of stone that no blender will ever replicate. We like to bust out the molcajete to make a salsa as regularly as we can to remind us of this magic and continue this ancient tradition with my children.
Prawn Curry with Darkened Cinnamon
An˘duru kurun˘du saman˘ga issan kariy
Instead of ketchup. Better than barbecue sauce. To give a boost to marinara. For dipping French fries or tots. To dress up a fried egg sandwich. As a glaze for tofu or grilled portobello mushrooms. To dunk tortilla chips. To make the BEST tempeh sloppy joes. As you can see, this umami-loaded Bomb Sauce goes with everything. If you’re a vegetarian or vegan, be sure to read the label on your Worcestershire sauce to make sure it doesn’t contain anchovies.
Every Mexican cook has his or her own cherished mole recipe. Usually it’s based on one of the familiar mole types, with their own special tweaks to the ingredients, quantities, or techniques. The idea of making mole can be daunting to many home cooks, but although a mole has a lot of ingredients, it is not particularly difficult. And it’s even better when made ahead of time, so the flavors can blend. Mole will keep at least a week in the refrigerator and freezes well.
From The Complete Baby and Toddler Cookbook by America's Test Kitchen
There is a lot of room for experimentation and creativity with all the wild ingredients available—I’ve barely scratched the surface with the sauces I’ve made using my homemade or infused vinegars and the large number of wild ingredients available. Here is an example of a simple nasturtium and watercress hot sauce. This recipe makes two half-pint (250 ml) jars.
We prefer the flavor and texture of Tofutti Better Than Sour Cream. Other dairy-free sour creams will add their distinctive flavor and you may need to adjust the consistency with water. We strongly prefer our favorite vegan mayonnaise, Just Mayo. [Ed. note: see related article, "America's Test Kitchen finds a vegan mayonnaise game-changer."] This cilantro sauce is a perfect complement for our recipe for Baja-Style Cauliflower Tacos.
In pepper-loving countries like Peru, seasoning pastes made with fresh or dried peppers are essential kitchen resources. The homemade pastes always surpass store-bought equivalents in quality and full, fresh flavor.
An everyday cooking sauce for any type of meat, fish or protein. Blend the ingredients and store the uncooked sauce for later use, or cook it and then leave to cool.
My ultimate childhood comfort food - I absolutely love this sauce! And here's a way to fast-forward a few steps to reach the desired result faster.