Be careful when roasting chiles de árbol, or the dried versions of other smaller spicier, because when you start roasting inside your house, the air gets spicy quick. Growing up in southern California, my mom would make chile de árbol by roasting them with a little bit of lard. We’d be such dramatic little kids; it’d be like pepper spray in the house, and we’d have to kneel down and go through the kitchen because it was too spicy. We’d be coughing up a storm and our eyes would be watering.
Tomatillos can be used raw or prepared in one of many ways – roasting, boiling, simmering. That way I like to do them is roasting them over fire – especially if you have an open fire-pit outdoors. You can make makeshift an open fire-pit indoors with a grate placed over gas stove burner, then give some color to your tomatillos. This recipe specifically uses oven-roasted tomatillos for ease of preparation. Use fresh or store refrigerated for one week.
This recipe comes to us from Michael Harlan Turkell's book, Acid Trip. It is credited to Chef Jeremiah Langhorne of The Dabney in Washingon, DC.
This kebab is a perfect balance of flavors; juicy aromatic spiced chicken, garlicky, creamy labneh, and crispy fried savory onions, all topped off with little pops of sweet and sour pomegranate.
Salted herbs are popular in Québec, where they can be found in just about every grocery store. They are easy to make, pack a lot of flavor, and can be used in a variety of ways: as a marinade, as a seasoning in soups and stews, or as a garnish.
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.
You might argue that onion dip could appear almost anywhere in this book, but the scallions—their color and fresh bite—are what really bring this version to life.
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.