The nutritional yeast in this rich, vibrant green pesto lends a flavor similar to that of parmesan cheese in traditional pesto. Serve over pasta, whole grains, or steamed or grilled veggies.
We’ve all had poached salmon that’s bland and dry. Simmer it gently in a zippy court bouillon — an infused cooking liquid with rice vinegar, orange rind, and peppercorns — and the fish texture will be silky with sublime, clean flavors. Begin with a 3-pound piece of boneless salmon (skin still on). The fishmonger will cut the salmon evenly into six portions, or do it yourself at home. The skin keeps the fish intact during poaching.
Cajeta is a goat's-milk caramel popular in Mexico where it's made into candies or drizzled over ice cream and other desserts. The word cajeta is Spanish for "small box," named for the containers the caramel was traditionally packed in.
Making your own cajeta is worth the extra bit of work, but you can also buy it or substitute its South American cousin, dulce de leche.
This subtly spicy mayo is great on fish and sandwiches—and on fries, too.
Feta and fresh herbs mixed into butter make a fantastic topping for summer corn on the cob.
“I didn’t like cilantro to begin with,” he said. “But I love food, and I ate all kinds of things, and I kept encountering it. My brain must have developed new patterns for cilantro flavor from those experiences, which included pleasure from the other flavors and the sharing with friends and family. That’s how people in cilantro-eating countries experience it every day.”
Mostarda is an Italian condiment, something like a chutney, that is typically served with meat. Fresh and dried fruits are simmered with vinegar and seasoned with mustard for a little kick.
A well-stocked pantry is among a cook’s best allies, and mine always contains a jar or two of roasted red peppers. With the peppers and a few staples and seasonings, I can quickly whip up a dip or sauce to shine a little light on almost any winter meal. Salsa Romesco, originally from the Catalan region of Spain, is an enticing all-purpose sauce I use to dress up a variety of simply prepared meats, fish, and vegetables -- even scrambled or fried eggs.