all things food
We wanted to make the Easy Vegan BBQ Sauce from our cookbook even better, but the truth is, friends, it’s already magical. It’s perfectly sweet and tangy, just a little spicy, and FULL of flavor. This slightly modified version has all that flavor, and …
We wanted to make the Easy Vegan BBQ Sauce from our cookbook even better, but the truth is, friends, it’s already magical. It’s perfectly sweet and tangy, just a little spicy, and FULL of flavor. This slightly modified version has all that flavor, and we simplified it even more.
It’s made in 1 pot in just 15 minutes and happens to be gluten-free and vegan — and can be naturally sweetened, too.
It was a languid and hazy San Diego afternoon, the sun lowering behind backyard trees and glimmering through windows, when I became acquainted with Doña María mole at my friend’s house. We were sitting at the kitchen table, talking to her mom, when she…
It was a languid and hazy San Diego afternoon, the sun lowering behind backyard trees and glimmering through windows, when I became acquainted with Doña María mole at my friend’s house. We were sitting at the kitchen table, talking to her mom, when she announced mole was for dinner. I loved mole, but I had no idea how to make it.
I sprang up to watch her hands work, my eyes dancing as she simmered and whisked and doctored this complex, rich, mysterious sauce—turning a paste into a feast. She laughed when I asked “peanut butter?” as she spooned some into the sauce. It nicked the heat and gave the flavor some backbone. Sugar was folded in, encouraging the mole to sweeten, balancing the nuttiness and spice. The Doña María jars, with their signature octagonal base, were rinsed and reused for water, juices, licuados—the iconic mark of a home that regularly delighted in this comforting paste.
Look out tacos and enchiladas, there’s a new condiment in town! This avocado crema is SO delicious and endlessly versatile! We’ve been enjoying it for years and decided it needed its own dedicated space on the blog. With a few tweaks to maximize flavor…
Look out tacos and enchiladas, there’s a new condiment in town! This avocado crema is SO delicious and endlessly versatile! We’ve been enjoying it for years and decided it needed its own dedicated space on the blog. With a few tweaks to maximize flavor and ensure success every time, it’s here!
This crema is bright, fresh, perfectly rich and creamy, and plant-based, too! Bonus points?
This rich, creamy, lick-it-from-the-spoon recipe is inspired by the vegan hollandaise sauce in our cookbook, but we adjusted the flavors and simplified it even more!
Just 8 ingredients, 1 pan, and 10 minutes required for this decadent sauce that gives…
This rich, creamy, lick-it-from-the-spoon recipe is inspired by the vegan hollandaise sauce in our cookbook, but we adjusted the flavors and simplified it even more!
Just 8 ingredients, 1 pan, and 10 minutes required for this decadent sauce that gives the real thing a run for its money. Let us show you how it’s done!
What is Hollandaise Sauce?
Classic hollandaise sauce is made from egg yolk, melted butter, lemon juice (or another acidic ingredient), salt, and spices.
Oyster sauce can easily be forgotten about behind its more popular pantry neighbors like soy sauce, teriyaki sauce, hoisin sauce, or your favorite homemade stir-fry sauce. But this savory sauce, which is often labeled as “oyster flavored sauce,” is one…
Oyster sauce can easily be forgotten about behind its more popular pantry neighbors like soy sauce, teriyaki sauce, hoisin sauce, or your favorite homemade stir-fry sauce. But this savory sauce, which is often labeled as “oyster flavored sauce,” is one of our favorite ways to bring salty, umami-packed flavor to vegetable stir-fries, shrimp fried rice, and more. So what should you use if you run out of oyster sauce? And what is oyster sauce, anyway?
Oyster sauce originated in the southern part of China in the early 20th century and has since become a beloved ingredient, particularly in Cantonese cooking. It’s typically drizzled over vegetables like Chinese broccoli once cooked. Nowadays, the most popular brand of oyster sauce found in many grocery stores is Lee Kum Kee, which makes its sauce with water, sugar, oyster extractives (oyster, water, salt), modified cornstarch, monosodium glutamate, wheat flour, and caramel color. It doesn’t just taste salty, nor does it taste entirely fishy. It’s a complex sauce, not to mention one that has a rich, thick consistency that resembles ketchup. Other brands of oyster sauce will have a similar flavor but may flow more easily from the bottle like maple syrup.
Anyone else find artichokes intimidating? We were definitely in that camp but decided to overcome the fear and now wish we had done it sooner! It turns out artichokes are delicious, fiber-packed, and surprisingly easy once you learn a few tricks. …
Anyone else find artichokes intimidating? We were definitely in that camp but decided to overcome the fear and now wish we had done it sooner! It turns out artichokes are delicious, fiber-packed, and surprisingly easy once you learn a few tricks.
In this step-by-step guide, we walk you through everything you need to know, from how to choose and cut an artichoke to how to prevent browning and how to eat one (including two delicious sauce options for dipping!).
How to Cook and Eat an Artichoke (2 Sauces!) from Minimalist Baker →
No matter the season, my pantry is always stocked with canned or jarred tomatoes. What kinds, you may ask? Well, there are whole-peeled tomatoes for slow-cooked braises and stews (and Marcella sauce, of course). Diced tomatoes for chili. Passata for qu…
No matter the season, my pantry is always stocked with canned or jarred tomatoes. What kinds, you may ask? Well, there are whole-peeled tomatoes for slow-cooked braises and stews (and Marcella sauce, of course). Diced tomatoes for chili. Passata for quick sauces. Sun-dried tomatoes for salads and pastas (and pasta salads). Tomato paste for too many dishes to count.
But if I’m playing favorites (and why not!), there’s one type of canned or jarred tomatoes that I love more than all the others: canned cherry tomatoes. Not heard of them? Well, I’m referring to the small, red, candy-sweet tomatoes that are prolifically fresh at the height of summer, but if they’re prepped and canned, they’re ready to use any time of year.
A combination of ripe and juicy mango with creamy avocado, cilantro, onion, and chili.
How does it taste? So light and flavorful. A combination of ripe and juicy mango with creamy avocado, cilantro, onion, and chili. I very love this salsa.
What to serve it with? I like to eat it with shrimp or chicken and rice.
You can put together a full-bodied, delicious bowl with it. Boil basmati rice, round sticky rice, or Japanese rice. Prepare grilled shrimp or pan-fried peeled shrimp and serve with this salsa. You can also fry or roast white fish fillets or calamari.
I make this salsa with Sweet Chili Sauce. I have this naturally spicy sweet sauce without tomatoes or starch, and I add a whole tablespoon of it because I like it spicier. You can use your favorite hot sauce to taste, or finely chop fresh chili, or just add a pinch of ground chili. If you don’t like spicy, don’t add anything.
How to make Mango Avocado Salsa?
| PREP TIME | COOK TIME | MAKES |
|---|---|---|
| 3-5 minutes | 5-7 minutes | 2-3 servings |
INGREDIENTS (serves 2-3)
INSTRUCTIONS
What to Cook This Week?
Wow, yum! This is what we hope you’ll say when you taste this delicious sauce. We’ve been wanting to create a teriyaki sauce for a while now and finally stuck the landing on one that’s easy, gluten-free, naturally sweetened, and optionally soy-free, to…
Wow, yum! This is what we hope you’ll say when you taste this delicious sauce. We’ve been wanting to create a teriyaki sauce for a while now and finally stuck the landing on one that’s easy, gluten-free, naturally sweetened, and optionally soy-free, too!
Not only is this sauce incredibly quick to make (20 minutes), but it’s also made with just 6 pantry staple ingredients!
Easy Homemade Teriyaki Sauce (Gluten-Free) from Minimalist Baker →
This is a kind of spicy green sauce that is perfect with lamb, beef, steak, osso buco, roasted peppers, or eggplant.
This sauce is inspired by the cilantro salsa verde sauce. This is a kind of spicy green sauce that is perfect with lamb, beef, steak, osso buco, roasted peppers, or eggplant. There are many variations of the sauce. The Mexican one is based on green tomatoes and peppers. The Spanish one is based on a sofrito of onion and garlic. The Italian version is made with parsley and anchovies. So you can experiment all you want. Use any herbs you like. Mint, parsley, dill, basil will do. Add onion, garlic, chili peppers. All at your discretion.
Try this Cilantro Garlic Sauce for these wonderful Lamb Ribs in Greek style.
How to make cilantro garlic sauce?
| PREP TIME | COOK TIME | MAKES |
|---|---|---|
| 1-2 minutes | 2 minutes | 2-4 servings |
INGREDIENTS (serves 2)
INSTRUCTIONS
Capers are salty, so don’t add salt right away. Blend all the ingredients, taste, then salt if necessary.
What to Cook This Week?
