MAKES: Enough for an 8- to 10-inch tart or pie TIME: 20 minutes A simple crust that is great when you want to whip something together without having to chill, rest, or roll a more traditional crust. It has a slightly crumbly texture that is lovely with more structured...
MAKES: Enough for any cake TIME: 15 minutes There is no glaze easier than this one, which is jam thinned with water; add the cardamom and it instantly becomes exotic. This glaze can be whipped up in minutes and kept in the fridge for a couple of weeks. Since it's...
MAKES: 6 to 8 servings TIME: 1 hour with a prepared crust An almond lover's dessert, this is crunchy and slightly chewy, with just the right amount of sweetness. You can make it without the crust if you like; be sure to liberally grease and flour the pan first. And...
MAKES: About 2 cups (6 to 8 servings) TIME: 15 minutes A spin on creme Anglaise, the English-style custard sauce, only this one-step, one-pot method is super-easy and lends itself to many more variations. See Infusing Liquids with Flavor for some ideas; since you...
MAKES: 1 single-layer cake (about 8 servings) TIME: About 1 hour, plus time to cool A rich cake for any almond lover. Almost all the almond flavor comes straight from the nuts, which are ground into a flour, with almond milk and extract playing supporting (and...
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...