condimentspread

Roast Racks of Lamb with New Potatoes and Mint Pesto Recipe

Roast Racks of Lamb with New Potatoes and Mint Pesto

olive oil

garlic cloves,

Dijon mustard

potatoes

lamb

mint leaves

lemon juice

garlic

salt

red pepper

mint

Bon Appétit

Whisk 1/2 cup oil, garlic, and mustard in small bowl to blend. Transfer 1/3 cup mustard mixture to large bowl; add potatoes and toss to coat. Brush remaining mustard mixture over lamb. Transfer to large rimmed baking sheet.

Puree all ingredients except mint sprigs in processor.

Preheat oven to 425°F. Heat 1 tablespoon oil in large skillet over medium-high heat. Add 1 lamb rack, rounded side down, and cook until brown, about 3 minutes. Return to baking sheet. Repeat with remaining lamb rack. Let stand until cool enough to handle, about 10 minutes. Arrange racks facing each other, bone ends up and brown side out, about 2 inches apart on same baking sheet; tip toward each other, intertwining bones loosely. Scatter potatoes around lamb.

Roast lamb and potatoes until thermometer inserted into center of lamb registers 130°F for medium-rare, about 20 minutes. Transfer lamb to platter and tent with foil. Continue roasting potatoes until cooked through and crisp, stirring once, about 15 minutes longer. Surround lamb with potatoes, garnish with mint sprigs, and serve with pesto.

This three-step do-ahead gravy recipe helps everything taste better.

Turkey Gravy

Make-Ahead Turkey Stock

unsalted butter

all-purpose flour

turkey drippings

salt and black pepper

The turkey and dressing may get all the attention, but it's gravy that makes the meal. Our three-step, do-ahead recipe helps everything taste better.

Great gravy begins with the Make-Ahead Turkey Stock. If you want to make one from scratch, do it now (or anytime, for that matter, since turkey wings are available year-round). In a pinch, store-bought stock will work.

Melt butter in a small skillet over medium heat. Whisk in flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes.

Do Ahead: Roux can be made 2 days ahead. Let cool, cover, and chill.

Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add turkey drippings. (If you're short on drippings, skim fat from pan and add 1–2 cups water. Scrape up browned bits with a wooden spoon; strain liquid into stock.) Season with salt and pepper. Whisk in roux. Reduce heat to low; simmer gently 5 minutes for gravy to thicken and flavors to meld. You're done!

Fondue is my family&#39;s New Years Eve tradition, and there&#39;s nothing that brings people together quite like cheese and beer! Everyone devours this recipe, even the non-beer-lovers.

Aged Cheddar and Pilsner Fondue

cheddar cheese, shredded (the older the cheese, the better!)

cornstarch, slightly rounded

chili powder

paprika

cayenne

mustard powder

butter

garlic,

shallot,

pilsner or favorite ale

Worcestershire sauce (or

Kosher salt and fresh ground pepper, to taste

apples,

spicy sausage links

asparagus

broccoli

cauliflower

shallots

Toss shredded cheddar in cornstarch, chili powder, paprika, cayenne, and mustard powder set aside.

Heat butter in frying pan, then sauté garlic and shallots for 5 minutes. Be careful they do not brown or burn.

Add the pilsner and Worcestershire sauce. Heat until simmering.

Add the cheese, a little at a time until it's all melted and stir to combine.

Pour mixture into your chosen fondue pot and light according to your manufacturer's instructions. 

To keep the apples from oxidizing after cutting them, submerge these into water with a teaspoon of lemon juice.

Bake or grill your sausage until cooked through, then slice into rounds. 

Cut your potatoes, broccoli, cauliflower and shallots into large pieces. Leave your asparagus whole, or cut in half. Drizzle them with a small amount of oil and rub them with salt and pepper. Roast these at 375°F until cooked through but not too soft. 

Toast your sourdough cubes, or leave as is. Serve all of the above warm on a platter with fondue forks.

Dipping Suggestions

Mango-Sesame Dressing

vegetable oil

mango chutney

rice vinegar

garlic cloves, peeled

soy sauce

Asian sesame oil

Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD Can be made 1 week ahead. Cover and chill.

Most of the ingredients for this homemade Massaman curry paste can be found at Asian markets or in the Asian section of the supermarket.

Massaman Curry Paste

bird chiles

lemongrass stalks, tough outer layers removed, thinly sliced

1½” piece peeled galangal or ginger, thinly sliced

cardamom pods

cloves

cinnamon stick

coriander seeds

cumin seeds

cilantro root

peanuts

nutmeg

turmeric

Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.

Preheat oven to 350°. Soak chiles in warm water in a small bowl 15 minutes; drain and pat dry.

Toss chiles, garlic, lemongrass, shallot, and galangal with oil on a rimmed baking sheet. Roast, tossing once, until fragrant and chiles are golden brown, 6–8 minutes. Let chile mixture cool.

Meanwhile, combine cardamom, cloves, cinnamon, coriander, and cumin in a small dry skillet and toast over medium heat until fragrant, about 2 minutes; let cool. Gently crush pods and remove cardamom seeds from pods; discard pods. Grind spices in spice mill or with mortar and pestle.

Transfer spices to a food processor; add chile mixture, cilantro, peanuts, nutmeg, turmeric, and salt, and process to a smooth paste.

DO AHEAD: Paste can be made 1 month ahead. Cover and chill, or freeze up to 6 months.

The most famous tomato sauce recipe on the internet, from Marcella Hazan&#39;s Essentials of Classic Italian Cooking. All you need are tomatoes, butter, and onion.

Marcella Hazan&#39;s Tomato Sauce With Onion &amp;amp; Butter

fresh, ripe tomatoes, prepared

onion,

Salt

tomatoes

Put either the prepared fresh tomatoes or the canned in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato. 

Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. 

Taste and correct for salt. Before tossing with pasta, you may remove the onion (as Hazan recommended) and save for another use, but many opt to leave it in. Serve with freshly grated parmigiano-reggiano cheese for the table.

For the Sauce

The blanching method: Plunge the tomatoes in boiling water for a minute or less. Drain them and, as soon as they are cool enough to handle, skin them, and cut them into coarse pieces.

The freezing method (from David Tanis, via The Kitchn): Freeze tomatoes on a baking sheet until hard. Thaw again, either on the counter or under running water. Skin them and cut them into coarse pieces.

The food mill method: Wash the tomatoes in cold water, cut them lengthwise in half, and put them in a covered saucepan. Turn on the heat to medium and cook for 10 minutes. Set a food mill fitted with the disk with the largest holes over a bowl. Transfer the tomatoes with any of their juices to the mill and puree.

Making Fresh Tomatoes Ready for Sauce

Herbed Pea "Sauce"

peas

scallions, thinly sliced

lemon zest

flat-leaf parsley

chives

Kosher salt, freshly ground pepper

If using fresh peas, cook in a large saucepan of boiling salted water until tender, about 3 minutes; drain and set aside (do not cook frozen peas).

Melt butter in a medium saucepan over medium heat. Add scallions and peas and cook, stirring constantly, until scallions are just beginning to soften and peas are heated through, about 1 minute. Remove pan from heat and stir in lemon zest. Stir in parsley and chives; season with salt and pepper.

This spicy, velvety hot sauce works on everything from tamales to scrambled eggs, or you can add oil and vinegar to turn it into a vinaigrette. 

Pumpkin Hot Sauce

2-lb. heirloom pumpkin

apple cider vinegar

lime juice

Tbsp. Allium Confit

Diamond Crystal or 1 tsp. Morton kosher salt

ají limo chiles

This spicy, velvety elixir works on everything from tamales to scrambled eggs, says Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora. The pumpkin holds tremendous meaning in Vega’s life as a spiritual reminder of Indigenous innovation and as a culinary staple. She uses as many varieties as she can find to produce an array of umami-rich pumpkin-based sauces. Mix in olive oil, vinegar, and honey to transform the hot sauce into vinaigrette, or simmer a cup with a can of coconut milk to start a curry-like sauce.

Preheat oven to 425°. Place pumpkin on a large rimmed baking sheet and roast until tender (a paring knife should pierce flesh easily), about 1 hour. Let cool.

Halve pumpkin through stem end; scoop out and discard seeds. Scoop 1½ cups flesh into a blender; reserve remaining pumpkin for another use. Add garlic, ginger, vinegar, lime juice, lemon juice, Allium Confit, salt, half of chiles, and ½ cup ice water and blend until very smooth and bright yellow. Taste and add remaining chile if you’d like a spicier sauce; season with more salt if needed.

Do ahead: Hot sauce can be made 2 weeks ahead. Transfer to a jar; cover and chill.

Pickling will soften the onions, so cut them with just enough thickness to make them hold up.

Rice Vinegar–Pickled Onions

red onion, thinly sliced

sugar

Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.

Heat vinegar, sugar, salt, and 1/3 cup water in small saucepan over medium-high heat, whisking occasionally, until sugar and salt are dissolved, about 3 minutes.

Pour pickling liquid over onions (onions should be submerged). Let cool.

DO AHEAD: Onions can be pickled 2 weeks ahead. Cover and chill. Drain before using.

One simple technique takes this tomatillo salsa verde from standard, at-home salsa to one that's worthy of your favorite taqueria.

Tomatillo Salsa Verde

tomatillos, husked, rinsed, quartered

½ medium onion, coarsely chopped

garlic clove, crushed

serrano chile, seeds removed if desired, coarsely chopped

cilantro leaves

Kosher salt

Remove the tomatillo’s papery husk and rinse off any sticky coating before using. This recipe is the perfect complement for our Grilled Fish Tacos.

Purée tomatillos, onion, garlic, chile, and cilantro in a blender, adding water as needed, until smooth; season with salt.

Homemade Yogurt

milk

yogurt

deep-fry

Heat milk in a medium saucepan over medium heat, stirring and scraping bottom of pan often with a heatproof spatula (for a smooth yogurt, take care not to incorporate too much air), until thermometer registers 185°.

Reduce heat to low and cook milk, without stirring or letting it heat above 185°, for 20-25 minutes (it will be slightly thicker at the longer cook time).

Place pot in a large bowl filled with ice water. Stir constantly until thermometer registers 110° (don't go below). Immediately and gently stir in yogurt. Pour mixture into a 32-ounce jar. Cover jar and place in a warm spot in kitchen. Let mixture sit for 10-12 hours (do not disturb jar).

Taste yogurt. If you prefer a thicker, tangier yogurt, let it stand 5-8 hours longer. Refrigerate. Remember to reserve 3 tablespoons for your next batch!

This hot sauce recipe is made with just three ingredients: chiles, vinegar, and salt.

Master Hot Sauce

stemmed fresh chiles (such

white vinegar

Pulse chiles and kosher salt in a food processor until a coarse purée forms. Transfer to a 1-qt. glass jar, loosely screw on lid, and let stand at room temperature for 12 hours to ferment slightly.

Stir in vinegar and loosely screw on lid. Let chile mixture stand at room temperature for at least 1 day and up to 7 days. (Taste it daily; the longer it sits, the deeper the flavor becomes.)

Purée mixture in a food processor or blender until smooth, about 1 minute. Place a fine-mesh sieve inside a funnel. Strain mixture through sieve into a clean glass bottle. (Hot sauce will become thinner and may separate after you strain it; shake vigorously before each use.)

DO AHEAD: Can be made up to 4 months ahead. Keep refrigerated.

Tangy, smokey, and just a touch spicy, this simple salsa from Bricia Lopez made with charred tomatoes shows how just a few ingredients can transform into something truly spectacular.

Salsa de Molcajete

peeled,

jalapeños,

Salsa de Molcajete, which translates to “salsa made in a stone mortar” (an essential piece of cooking equipment in Mexican households), is an irresistible sauce that is an iconic part of Oaxacan cooking. Tangy, smoky, and just a touch spicy, my simple version—made with charred tomatoes, jalapeños, garlic, and salt—is an example of how just a few ingredients can transform into something truly spectacular. Everyone has their own twist; salsas like this are about having fun and finding your own sazón (flavor). If you want to up the spice level, try subbing serranos for the jalapeños. Just be sure you pick good tomatoes because that will determine the sweetness and acidity—heirlooms work perfectly because of their meatiness.
Making this salsa in a molcajete gives it a truly traditional flare, but you can use a food processor to get the same delicious result. Put it on fried eggs for breakfast or spoon it over any dish that you think needs a little extra flavor boost. It will stay fresh for up to a week.

Heat broiler. Place tomatoes, onion, garlic, and jalapeños in a roasting pan or on a large rimmed baking sheet and broil until charred on top, about 4 minutes. Remove from broiler and turn vegetables over. Broil until other sides are charred, about 5 minutes. (Watch the garlic carefully and remove earlier if needed.)

Transfer vegetables to a molcajete and mash into a coarse purée; season salsa with salt.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same.

Mott St Ssam Sauce

jalapeño, with seeds, finely chopped

⅔ cup cup doenjang or red miso (fermented soybean paste)

gochujang (Korean hot pepper paste)

Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.

Mix shallot, jalapeño, doenjang, and gochujang in a small bowl, adding water as needed to thin sauce (aim for the consistency of blue cheese dressing).

DO AHEAD: Sauce can be made 5 days ahead. Cover and chill.

Quick Pickled Cucumbers, Carrots, and Shallots Recipe

Quick Pickled Cucumbers, Carrots, and Shallots

red jalapeño,

kirby cucumbers, sliced 1/4" thick

large yellow or orange carrot, peeled, thinly sliced on a diagonal

shallots,

Bring vinegar, sugar, lime juice, salt, jalapeño, and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Let cool 10 minutes.

Place cucumbers, carrot, and shallots in a large bowl and add pickling liquid. Cover and chill at least 4 hours and up to 5 days. Serve with Korean Fried Chicken Wings (click for recipe).

Try this Spanish Romesco sauce recipe, made with roasted red peppers and almonds, on turkey sandwiches.

Romesco Sauce

red bell pepper

garlic clove, smashed

almonds,

tomato purée

parsley

Sherry vinegar

smoked paprika

cayenne pepper

Pulse first 8 ingredients in a food processor until very finely chopped. With motor running, slowly add oil; process until smooth. Season with salt and pepper.

Do Ahead: Romesco can be made 1 week ahead. Cover and chill.

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish.

Greek Yogurt Labneh

plain 2% fat or whole Fage Greek yogurt

(or more) good-quality extra-virgin olive oil

herbs

Cheesecloth

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.

Line a large sieve with cheese-cloth; set over a medium deep bowl. Place yogurt in sieve. Gather edges of cheesecloth to cover yogurt. Place in refrigerator and let drain for 2-3 days.

Top 40 condimentspread recipes from across the web

The most viewed condimentspread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roast Racks of Lamb with New Potato...

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Herbed Pea "Sauce"

Pumpkin Hot Sauce

Tomatillo Salsa Verde

Homemade Yogurt

Master Hot Sauce

Salsa de Molcajete

Mott St Ssam Sauce

Quick Pickled Cucumbers, Carrots, a...

Romesco Sauce

Greek Yogurt Labneh

Smoked Cashew Salsa

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Rich Turkey Gravy

Roasted-Garlic Oil

Bagna Cauda

Herbed Feta Dip

"Kimchi" Chili Sauce

Last of the Season "Grilled&qu...

Filipino Spiced Vinegar

Top 40 condimentspread recipes from across the web

The most viewed condimentspread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast Racks of Lamb with New Potato...

Turkey Gravy

Aged Cheddar and Pilsner Fondue

Mango-Sesame Dressing

Massaman Curry Paste

Marcella Hazan&#39;s Tomato Sauce W...

Herbed Pea "Sauce"

Pumpkin Hot Sauce

Tomatillo Salsa Verde

Homemade Yogurt

Master Hot Sauce

Salsa de Molcajete

Mott St Ssam Sauce

Quick Pickled Cucumbers, Carrots, a...

Romesco Sauce

Greek Yogurt Labneh

Smoked Cashew Salsa

Hummus and Feta Sandwiches on Whole...

Deviled Ham

Grilled Shrimp with Palapa

Crème Fraîche

Roasted Cherry Tomatoes

Fricassee of Chanterelles

Chili Crisp Recipe With Oats and Co...

Pistachio Dip

Marinated Peppers with Basil and Ga...

Clean-Out-the-Fridge Kimchi

Braised Pork in Lazy Cherry Ancho M...

Chanterelle Rillettes

Make-Ahead Turkey Gravy

Rich Turkey Gravy

Roasted-Garlic Oil

Bagna Cauda

Herbed Feta Dip

"Kimchi" Chili Sauce

Last of the Season &quot;Grilled&qu...

Filipino Spiced Vinegar

The most viewed condimentspread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Marcella Hazan's Tomato Sauce W...

Last of the Season "Grilled&qu...