No need for a dried onion soup packet to create a zesty chip-and-veggie dip. The shallots add just the right amount of sweetness. For a large crowd, double or triple quantities.
This Caribbean-inspired blend favorite is a highly spiced dry rub that’s ideal for chicken and salmon but works with any protein. To impart the greatest flavor, rub it in well and let the food marinate overnight before cooking. Grilling is traditional, but you can use any method you like. Store any extra in the fridge for up to a month.
Yields about 1/2 cup
This marinade imparts deep flavor to meat, especially when marinated overnight. Consider the following herbs a suggestion—make this recipe your own by combining your favorites, fresh or dried. Note: This Condimento Barili Exclusivi marinade is excellent for beef, lamb, and game; you can adapt it to chicken, pork, and fish by using Condimento Bianco Senape from my collection instead of Barili Exclusivi.
Yields about 2/3 cup
Traditional souvlaki is, of course, meat grilled on skewers. This version of one of my favorite recipes is perfect for those times when you can’t get to the grill but want to taste souvlaki’s deep, rich spices. Besides the traditional way of serving souvlaki on a pita with tzatziki sauce, this chicken is delicious over rice with a side of tomatoes and cucumber and my light, minty yogurt dressing.
Yields 4 to 6 servings
Fast-forward 50 years from wilted spinach salad’s debut to this version that offers all the benefits of olive oil in the dressing and the prep. Rather than bothering with croutons, try toasted slices of whole-grain bread for its hearty appeal.
Makes 2 servings
This salad received rave reviews when I brought it to a neighbor’s dinner party. I’m sure amazon (dot) com noticed a run on Marcona almonds and Spanish guindillo peppers in the days that followed!
Serves 6
A purée of red peppers and onions makes a sweet accompaniment that won’t overpower the taste of the salmon. Coulis leftovers make a great sandwich spread and dip for crusty bread.
Yields 4 servings
Delicious spooned over the Flourless Pistachio Cake, this custard also makes a luscious pudding you can enjoy on its own.
Serves 4 as a pudding, 10 as a sauce for the pistachio cake
I love this Mexican condiment for its bold flavors and easy prep—no machines needed, just a good sharp knife to dice the main ingredients. Besides being a delicious dip for chips and veggies, it’s a great condiment for grilled chicken and fish for your next Taco Tuesday.
Yields about 2 cups
Many home chefs shy away from exotic cuisines, but you can master any dish with the right ingredients, starting with the right spices. There are as many recipes for the essential Indian spice blend garam masala as there are chefs! This truly exceptional one comes from my friend Prasad Chirnomula, a trailblazing chef and restaurateur in Connecticut whose latest restaurant is Chef Prasad in New Canaan. Prasad’s amazing chicken saag, which uses garam masala, follows.
Yields about 1/3 cup
Perfect over vanilla ice cream and a true treat as a topping for the lemon ice cream.
Yields 2 to 2-1/2 cups
This rich and flavorful sauce is traditionally an accompaniment for steak, but it’s also a wonderful break from sour cream on a perfectly baked potato—so satisfying it can be the entire meal! Note: Most béarnaise sauce recipes call for making it in a double boiler to avoid curdling the yolks from direct heat—two inches of water are kept at a simmer in the bottom pan while you whisk the ingredients in the top one. However, if you use a low heat and whisk constantly, you can make the sauce in a small saucepan over direct heat.
Yields 4 servings