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A dependable, slowly simmered tomato sauce with olive oil, onion, garlic, and a balanced finish. Use it for pasta, pizza, baked vegetables, or as a foundation for more elaborate sauces.
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Sweating the onion and garlic in olive oil builds a sweet aromatic base, while a patient uncovered simmer concentrates the tomatoes without requiring added sugar. Finishing with olive oil and basil keeps the sauce rounded and fresh.
Cool the sauce promptly, refrigerate it in a covered container for up to 4 days, or freeze it for up to 3 months. Leave room for expansion when freezing.
Reheat gently in a saucepan over medium-low heat, stirring occasionally, until steaming hot throughout. Add a splash of water if it has thickened too much.
A smooth, classic white sauce made by cooking a pale butter-and-flour roux with warm milk. Its gentle seasoning and velvety texture make it a dependable foundation for lasagna, gratins, croque monsieur, and baked vegetables.
A deeply savory, clear vegetable stock built from browned aromatics, earthy roots, and fresh herbs. It brings quiet depth to soups, sauces, grains, and braises without overpowering their main ingredients.
A classic, velvety emulsion of egg yolks, clarified butter, and lemon, finished with just enough acidity to brighten eggs, fish, and vegetables.
A clear, deeply savory chicken stock made by gently simmering roasted bones, aromatic vegetables, and herbs. Keep it lightly seasoned so it can anchor sauces, soups, grains, and braises.
A smoky Moroccan eggplant and tomato salad gently simmered with garlic, paprika, cumin, and fresh herbs until silky and spoonable. Serve it warm or at room temperature with bread as a dip, side, or mezze dish.
A bright Argentinian herb sauce with parsley, oregano, garlic, red wine vinegar, and olive oil. Letting it rest briefly softens the garlic and brings the flavors together for grilled meats, vegetables, and crusty bread.
A silky, lemon-bright mayonnaise made by slowly emulsifying pasteurized egg yolk with neutral oil. It is rich enough for sandwiches and salads yet balanced with mustard, vinegar, and a clean finish.
A smoky Levantine eggplant dip with tahini, lemon, garlic, and olive oil. Roasting the eggplant until collapsed and deeply charred gives the sauce its characteristic silky texture and savory depth.