This is the vinaigrette I grew up eating. Improvisation is the name of the game with this recipe. Taste as you go, and adjust the seasonings to your taste. Stores covered in the refrigerator 3-5 days.
Remember to take the sauce out of the fridge about 30 minutes before serving to let it come to room temperature — you know how stubborn peanut butter can be.
Antonin Carâme's invention of the classic soufflé in the early 1820s was made possible by new ovens, which were heated by air drafts instead of by coal. This new technology provided the more even cooking temperature needed for a soufflé to rise properly and stay risen. Initially, Carême made his soufflés in stiff pastry casings that were not eaten. Their straight sides were the inspiration for our current soufflé dishes. He went on to create hundreds of other soufflés including the Soufflé Rothschild, which originally contained real gold and was aptly named by its creator in honor of his employer, at the time the richest man in France. It consisted of a pastry-cream base lightened with beaten egg whites and flavored with chopped crystallized fruits macerated in Danziger Goldwasser, a liquor containing suspended gold crystals. More modern recipes often substitute Kirsch or Cognac.
Once you have tasted a homemade version of classic American BBQ sauce, you will never go back. Most BBQ sauces are essentially a simmered tomato sauce, redolent with spices and vinegar and given the sticky lip-smacking addition of something sweet. A small amount of prep brings this sauce together in a snap. Riff off it however you please. Maybe you’ll end up bottling your own.
This recipe is a component of the Renaissance Lasagne with Hand-Rolled Pasta recipe.
When we walk in the door in the evening beyond tired and crunched for time, this salad has stepped up for dinner so many times we've lost count. It's made for improvising with what you have on hand: toss in coarsely crushed salted almonds, dried cherries, or Craisins; add slices of leftover chicken breast or grilled shrimp; anything goes.
This gravy is meant to accompany the Slow-Roast Turkey with 40 Cloves of Garlic recipe.
This classic Vietnamese dipping sauce is tangy, salty, spicy, and pungent. If you use fish sauce, it will be clear, and if you use anchovy paste it will be a bit cloudy. Since fish sauce is made from anchovies, the flavor is the same. Either way you go, Nuoc Cham is a tangy complement to Shrimp and Mango Summer Rolls
Put the sauce on the table so that diners can serve themselves, or portion it out in advance for serving.