fry
A simple, rich tomato sauce with butter and onion. Using just three ingredients, it delivers exceptional depth and balance—especially when made with high-quality tomatoes.
Ingredients
1 can (28 oz / 795 g) whole peeled tomatoes, crushed (San Marzano preferred) or* about 2 lbs (900 g) prepared fresh plum tomatoes (see note)
5 tbsp (70 g) unsalted butter
1 medium yellow onion, peeled and halved
Salt, to taste
Instructions
Combine tomatoes (canned or fresh), butter, onion, and a pinch of salt in a saucepan.
Simmer uncovered over low heat for about 45 minutes, stirring occasionally. Use the back of a spoon to mash larger tomato pieces as they cook.
The sauce is done when thickened to your liking and the butter separates slightly from the tomatoes. Adjust salt to taste.
Remove and discard the onion or leave it in for a rustic presentation. Serve hot with pasta and Parmigiano-Reggiano at the table. > **Using Fresh Tomatoes:** > Substitute about 2 lbs (900 g) ripe plum or Roma tomatoes. Prepare them using one of these methods: > - **Blanching:** Score bottoms, boil 30–60 seconds, cool, peel, and chop. > - **Freezing:** Freeze whole tomatoes, thaw, then peel and chop. > - **Food mill:** Halve tomatoes, simmer 10 minutes, then pass through a food mill. > Fresh tomatoes may require a longer simmer to thicken. Adjust seasoning to taste.
A slow-simmered tomato sauce enriched with ground beef, aromatics, and fresh or dried basil. Versatile enough for spaghetti, baked ziti, or eggplant parmesan, this sauce balances sweetness and acidity with a satisfying meaty backbone.
Ingredients
1 tbsp (15 ml) olive oil
1 lb (450 g) ground beef
1 medium onion (150 g), diced
4 cloves garlic, minced
2 cans (28 oz / 794 g each) whole peeled tomatoes, with juices
1 (8 oz / 227 g) can tomato sauce
1 tsp dried basil *or* 2 tbsp chopped fresh basil
1 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
Optional: pinch of sugar if sauce tastes too acidic
Instructions
Heat olive oil in a large saucepan or Dutch oven over medium heat.
Add ground beef and cook, breaking up with a spoon, until browned. Drain excess fat if desired.
Stir in the onion and cook until softened, 5–7 minutes. Add garlic and cook for 1 minute more.
Add whole tomatoes, tomato sauce, basil, salt, and pepper. Break up tomatoes with a spoon.
Simmer uncovered for 30–45 minutes, stirring occasionally, until thickened and flavorful.
Taste and adjust seasoning. Add a pinch of sugar if needed to balance acidity.
Notes
Excellent for lasagna, baked pastas, or spooned over roasted vegetables.
Freezes well; cool completely and store in airtight containers.
Yield: ⅔ cup Prep Time: 10 minutes Total Time: 10 minutes
Description
A light, zippy dressing with white miso, fresh ginger, and sesame oil—perfect for salads, cold noodles, or roasted vegetables. Adapted from a classic Japanese-American vinaigrette, it balances savory, tangy, and nutty flavors with a touch of creaminess.
In a small bowl, whisk together the miso and vinegar (or vinegar and lime juice) until smooth. Add the remaining ingredients and whisk until fully blended. You may also blend everything in a small blender or with an immersion blender for a smoother consistency.
Toss with the salad of your choice. Leftovers will keep refrigerated for up to 1 week.
Notes
Great with mixed greens, cabbage slaw, cold soba noodles, or drizzled over roasted sweet potatoes.
Yield: About ⅔ cup (enough for 4 servings) Prep Time: 10 minutes
Description
A balanced peanut dressing with bright, savory, and tangy notes. Inspired by Vietnamese flavors and well-suited to crisp greens like cabbage or iceberg lettuce.
Ingredients
2 tablespoons creamy peanut butter
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon soy sauce
1 teaspoon fish sauce
(optional)
1 teaspoon honey or maple syrup
1 teaspoon toasted sesame oil
1 clove garlic, finely minced
1 teaspoon fresh ginger, grated
2 tablespoons water, plus more as needed
Instructions
In a small bowl, whisk together peanut butter, hoisin sauce, rice vinegar, lime juice, soy sauce, fish sauce, and honey until smooth.
Stir in garlic, ginger, and sesame oil.
Add water gradually to reach a pourable, dressing-like consistency.
Taste and adjust seasoning if needed—add more lime for acidity, honey for sweetness, or water to thin.
It's not a secret anymore! A creamy, tangy burger sauce inspired by fast food classics. Includes options for sweet or savory pickles and two styles of onion.
Ingredients
½ cup mayonnaise
1 tbsp ketchup
1 tbsp yellow mustard
1 tbsp sweet relish
or
1 tbsp minced
dill pickles
or cornichons
1 tbsp finely minced raw onion
or
2–3 tbsp caramelized onion (from 1 medium onion)
½ tsp garlic powder
½ tsp paprika or smoked paprika
Salt and pepper to taste
Instructions
In a bowl, stir together all ingredients until well combined.
If using caramelized onions: Slice 1 medium yellow onion and cook in a skillet over medium-low heat with 1 Tbsp oil and a pinch of salt. Stir often for 30–40 minutes, until deeply golden and jammy. Let cool before using.
Taste and adjust seasoning.
Chill for 30 minutes before serving.
Notes
Use sweet relish for a sweeter, more classic-style sauce; use dill pickles or cornichons for a more savory and tangy variation.
Yield: About 1¼ cups Prep Time: 10 minutes Total Time: 10 minutes
Description
A rich, tangy, and creamy homemade mayonnaise made in seconds with an immersion blender. Use avocado or neutral oil for a clean, balanced flavor.
Ingredients
2 fresh egg yolks
½ tsp kosher salt, or to taste
Pinch of garlic powder
1 tsp Dijon mustard *or* ½ tsp mustard powder
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 ml) white wine vinegar *or* sauerkraut juice (for extended shelf life)
1½ cups (360 ml / 325 g) avocado oil or neutral-flavored oil
Instructions
In a tall, narrow container, add the ingredients **in the following order**: egg yolks, lemon juice, vinegar (or sauerkraut juice), mustard, salt, garlic powder, and oil.
Place an immersion blender at the bottom of the container and hold it steady.
Blend on high speed without moving the blender for the first few seconds, until a thick emulsion forms.
Slowly raise the blender to incorporate the remaining oil.
Continue blending until fully emulsified and creamy.
Notes
Far superior to store-bought—this homemade mayonnaise is delicious on its own and transforms every dish it touches.
Use pasteurized eggs if serving to children, elderly individuals, or immunocompromised guests.
Store in an airtight container in the refrigerator for up to 1 week.
For a thinner mayo, reduce oil to 1¼ cups (300 ml); for thicker, chill after blending.
Yield: ~1 cup Prep Time: 5 minutes Cook Time: 12 hours Chill Time: 8 hours Total Time: 20 hours
Description
A luxurious, spreadable cream with a thick, buttery texture and delicate sweetness. Traditionally served with scones and jam, this oven-baked version captures the essence of true Devonshire clotted cream.
Ingredients
2 cups (475 ml) heavy cream, not ultra-pasteurized
Instructions
Preheat oven to 180°F (82°C). Pour the cream into a shallow glass or ceramic baking dish so that it forms a layer no deeper than 2 inches.
Place the dish in the oven, uncovered, and bake for 10–12 hours. The top will form a golden, wrinkled crust. Do not stir or disturb the cream during baking.
Carefully remove the dish from the oven, let cool at room temperature, then cover and refrigerate for at least 8 hours.
After chilling, skim the thick, clotted cream from the surface into a jar or container. Stir gently to homogenize if desired. Store refrigerated and use within 5 days.
Notes
Be sure to use heavy cream that is
not ultra-pasteurized
for best results. Ultra-pasteurized cream often fails to form a proper “clot” and can result in a thin or separated texture.
The remaining liquid in the bottom of the pan is similar to low-fat milk or buttermilk. Use it in baking, scrambled eggs, smoothies, or soups to avoid waste.
Yield: 1 quart Prep Time: 20 minutes Pickle Time: 3 days Total Time: 3 days (hands-on: 20 minutes)
Description
A fiery, crunchy Haitian condiment made from cabbage, carrots, and Scotch bonnet peppers steeped in vinegar and lime juice. Pikliz adds acid, heat, and brightness to rich or fried dishes like
Haitian Pork Griot
and is a staple on Haitian tables.
Ingredients
2 cups thinly sliced green cabbage
1 medium onion, halved and thinly sliced
1 large carrot, peeled and coarsely grated (about 1 cup)
½ medium green, red, or yellow bell pepper, seeded and thinly sliced (about 1 cup)
2 scallions, thinly sliced
4 Scotch bonnet or habanero chiles, seeded and very thinly sliced (use gloves!)
4 garlic cloves, finely chopped
1¼ teaspoons kosher salt
12 whole black peppercorns
4 whole cloves
1½ cups cane vinegar, cider vinegar, or white vinegar
Juice of ½ lime
Instructions
In a large bowl, combine cabbage, onion, carrot, bell pepper, scallions, chiles, garlic, salt, peppercorns, and cloves. Toss well to distribute evenly.
Pack vegetables tightly into a clean 1-quart jar. Pour vinegar and lime juice over the vegetables. Press them down with a spoon to ensure they are fully submerged. Seal with a tight-fitting lid.
Refrigerate for at least 3 days before using. The flavor improves with time. Pikliz will keep for at least 3 weeks in the refrigerator.
Notes
Traditionally served with
Haitian Pork Griot
, where its spicy acidity balances the richness of the meat.
For milder heat, use fewer chiles or omit the seeds and membranes.
The type of vinegar affects the flavor—cane vinegar is traditional, but cider or white vinegar work well too.
Yield: 1½ cups (24 tablespoons), enough for about 4 stir fries using roughly 4 lb (1.8 kg) total protein plus vegetables such as cabbage (about 16 servings) Prep Time: 5 minutes Total Time: 5 minutes
Description
A bold, all-purpose base sauce for quick stir fries. This concentrated mixture balances salty, savory, tangy, and spicy elements and is designed to be added near the end of cooking after aromatics and ingredients have been stir-fried.
Ingredients
¼ cup (60 ml) rice wine vinegar
¼ cup (60 g) hoisin sauce
¼ cup (60 g) oyster sauce
6 tbsp (90 ml) soy sauce
¼ cup (60 g) sriracha or chili garlic sauce
1 tbsp (15 ml) sesame oil
1 tbsp (15 ml) water
Instructions
Whisk all ingredients together in a bowl or jar until fully combined.
Store refrigerated.
Notes
In a typical stir fry, brown the protein first. Then sauté minced garlic and/or ginger briefly in the oil before adding vegetables and finishing with the sauce.
Use 6 tablespoons (¼ cup + 2 tbsp) per stir fry with about 1 lb (450 g) protein plus vegetables.
For a thicker sauce, add 1–2 teaspoons cornstarch mixed with 1 tablespoon water near the end of cooking.