This is my favorite tomato sauce, very garlicky and flavorful. Dried herbs work fine here and add to its ease. Use it on Neapolitan Pizza, or simply serve on spaghetti or linguine for a quick meal. MAKES ABOUT 3 CUPS Вј cup olive oil 4 cloves garlic, minced 28-ounce...
MAKES: About 3/4 cup TIME: 5 minutes From here grow all other vinaigrettes. Use your instincts or any of the suggestions on the following pages to vary the basic recipe. My everyday dressing almost always includes a bit of mustard (see the second variation), which...
MAKES: Almost 1 cup TIME: 10 minutes If you crave a vegan sandwich spread, salad dressing, or dip base, something you can use in place of traditional mayonnaise, you can stop buying commercially made substitutes now. In fact, you can whip this up in the time it takes...
Pesto Genovese MAKES: About 1 cup TIME: 10 minutes The best pesto is made with a mortar and pestle. And in Genoa, where pesto originated it's properly called pesto Genovese, and everyone there will tell you not to even bother to try to make it elsewhere, because no...
MAKES: About 21/2 cups TIME: 20 minutes I like almost any tomato-based condiment; the truth is that I'm an unapologetic ketchup lover. This one, from my friend the New York based chef Suvir Saran, is spicy, sweet, aromatic, chunky, and more interesting than most....
MAKES: 1 cup TIME: 3 minutes You might not even think of this as sauce, but I swear, if you use it on grilled or roasted vegetables or as a dip, people will think you're a genius. Add a few drops of lemon juice if your yogurt isn't quite sour enough, which is...
MAKES: About 1 cup TIME: 15 minutes Familiar and widely loved, teriyaki sauce is also fast and simple. You can slather it on broiled or deep-fried tofu, add it to stir-fried vegetables which in turn can be served over rice or noodles or use it as a ketchup replacement...
MAKES: About 1/2 cup TIME: 10 minutes Miso works well as a basting sauce for grilling, broiling, or roasting vegetables or tofu. (I especially like this sauce made with red miso on mushrooms.) You can use any miso (see The Basics of Miso) for the base, but it's best...
Makhani MAKES: 2 cups TIME: 30 minutes A tomato-based sauce from India, quite rich, almost sweet, a little hot, and spicy. The butter roasting of the cumin and mustard seeds used essentially as a garnish is an Indian technique called tarka, sometimes translated as...
MAKES: About 11/2 cups TIME: 15 minutes This finger-licking-good sauce is quintessentially Korean, with its soy, sesame, sugar, and garlic. It just might be the perfect marinade for grilled tofu and is also wonderful for saucing Sushi Bowls or dipping Crudits. 1/2 cup...
