Easy Vegan Tartar Sauce

Say hello to the ultimate vegan tartar sauce! It’s tangy, sweet, saucy, creamy, and begging to be served with anything crispy and breaded! After a bit of experimentation, we feel confident we cracked the code for the best method. Bonus? Just 7 ingredie…

Easy Vegan Tartar Sauce

Say hello to the ultimate vegan tartar sauce! It’s tangy, sweet, saucy, creamy, and begging to be served with anything crispy and breaded! After a bit of experimentation, we feel confident we cracked the code for the best method. Bonus? Just 7 ingredients and 15 minutes required! Let us show you how it’s done!

What is Tartar Sauce?

Tartar sauce is a creamy condiment that’s often served with fried foods (or seafood if not vegan).

Easy Vegan Tartar Sauce from Minimalist Baker →

Creamy Cilantro Sunflower Seed Dressing

This cilantro sunflower seed dressing was created when we needed something quick & easy for a dinner side salad. It’s cashew-free, soy-free, plant-based, and now a go-to anytime we need something fast, flavorful, and nourishing. Just 5 simple ingre…

Creamy Cilantro Sunflower Seed Dressing

This cilantro sunflower seed dressing was created when we needed something quick & easy for a dinner side salad. It’s cashew-free, soy-free, plant-based, and now a go-to anytime we need something fast, flavorful, and nourishing. Just 5 simple ingredients, a blender, and 10 minutes required. Let us show you how it’s done!

Why Sunflower Seeds?

Sunflower seeds are the creamy base for this dressing. They’re a mild-flavored, nut-free alternative to cashews, and they’re packed with vitamin E, selenium, vitamins B5 & B6, folate, zinc, and more (source).

Creamy Cilantro Sunflower Seed Dressing from Minimalist Baker →

9 Sundae (Funday) Sauces for Even Better Ice Cream

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Posie Brie…

We’ve teamed up with our friends at All-Clad to bring you Pans With a Plan—a series sharing smart techniques, tasty recipe ideas, and all sorts of handy tips for cooking novices and seasoned pros alike. Here, food writer and recipe developer Posie Brien shows us how to level up our summer dessert spreads with homemade ice cream sauces (all of ‘em come together like a dream in All-Clad’s D3® Stainless Sauce Pan).


I can feel summer’s heat beckoning from just around the corner. The days are already warm enough for T-shirts, and my kitchen is taking a cue from the weather. As soon as spring starts its gentle turn toward the hot, syrupy days of summer, my meals—and my cooking—begin to follow suit. As a nearly fanatic lover of ice cream, the time has come for frozen desserts.

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Has This Pasta ‘Hack’ Gone Too Far?

Spaghetti can be a divisive food. Just ask Italians. Every once in a while, a recipe comes along that causes traditionalists to bristle, to seethe at unwarranted alterations. To some the inclusion of ham in a spaghetti carbonara may seem mundane, to ot…

Spaghetti can be a divisive food. Just ask Italians. Every once in a while, a recipe comes along that causes traditionalists to bristle, to seethe at unwarranted alterations. To some the inclusion of ham in a spaghetti carbonara may seem mundane, to others it’s downright apocalyptic.

There is, however, a new spaghetti trick causing more mayhem than usual. It appears in a video that began making the rounds first on Facebook and then on Twitter where it caused quite the stir. Let’s break it down.

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What Is Garlic Mustard? (It’s Not Garlic Mixed With Mustard)

Every month, Melina Hammer, Food52’s very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.

Now that it’s early spring, I am overjoyed to discover tender garlic mustard, one of the first wild ingredien…

Every month, Melina Hammer, Food52's very own Hudson Valley correspondent, is serving up all the bounty that upstate New York has to offer.


Now that it’s early spring, I am overjoyed to discover tender garlic mustard, one of the first wild ingredients to sprout from the still-dormant upstate New York landscape.

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Carrot Ginger Dressing

Recently, while pondering what recipes would be helpful for our readers (and admittedly, ourselves), we were drawn to the idea of more sauces. They add SO much flavor, are quick and easy to make, and are incredibly versatile and perfect for turning ran…

Carrot Ginger Dressing

Recently, while pondering what recipes would be helpful for our readers (and admittedly, ourselves), we were drawn to the idea of more sauces. They add SO much flavor, are quick and easy to make, and are incredibly versatile and perfect for turning random leftover ingredients into delicious meals. And from this desire, this Japanese-inspired carrot ginger dressing was born!

Made with 8 simple ingredients, this lightly sweetened, tangy dressing is perfect for adding to salads, bowls, rice, and beyond.

Carrot Ginger Dressing from Minimalist Baker →

Easy Homemade Sriracha (15 Minutes!)

If you’ve ever run out of sriracha or wondered if there was a quick and easy way to make it at home, good news: There is!
Today we’re sharing our quick, go-to recipe that produces sriracha that tastes just like the real thing in 15 minutes! No ferment…

Easy Homemade Sriracha (15 Minutes!)

If you’ve ever run out of sriracha or wondered if there was a quick and easy way to make it at home, good news: There is!

Today we’re sharing our quick, go-to recipe that produces sriracha that tastes just like the real thing in 15 minutes! No fermenting required and BIG spicy flavor! Your stir fries are never going to be the same. Let us show you how it’s done!

Easy Homemade Sriracha (15 Minutes!) from Minimalist Baker →

Tahini Stir Fry Sauce

This sauce came to be when dreaming up a new stir fry for spring. We love the addition of tahini for creaminess and a unique nutty flavor. It’s also a welcome departure from peanut butter.
This sauce is incredibly well balanced with a hint of fre…

Tahini Stir Fry Sauce

This sauce came to be when dreaming up a new stir fry for spring. We love the addition of tahini for creaminess and a unique nutty flavor. It’s also a welcome departure from peanut butter.

This sauce is incredibly well balanced with a hint of fresh ginger, savory tamari, maple syrup, lime, and chili garlic sauce. It’s perfect for making ahead of time to have on hand for quick stir-fried grains, vegetables, and noodles!

Tahini Stir Fry Sauce from Minimalist Baker →

Easy Green Goddess Dressing (Plant-Based!)

We’ve been wanting to up our sauce game for a while since we tend to have a thing for tahini and don’t stray far from it. Green goddess dressing was the perfect excuse to branch out and make something vibrant and tahini-free!
This inspired, vegan take…

Easy Green Goddess Dressing (Plant-Based!)

We’ve been wanting to up our sauce game for a while since we tend to have a thing for tahini and don’t stray far from it. Green goddess dressing was the perfect excuse to branch out and make something vibrant and tahini-free!

This inspired, vegan take on green goddess dressing doesn’t skimp on flavor. It’s packed with fresh herbs, is subtly tart from lemon, and gets a bit of umami from coconut aminos.

Easy Green Goddess Dressing (Plant-Based!) from Minimalist Baker →

Tahini Pesto Is the Best Pesto

If I gave you a jar of tahini, what would you do with it? There are 100 answers in The Tahini Table by Amy Zitelman with Andrew Schloss. (Along with her sisters, Shelby and Jackie, Amy co-founded Soom, which makes tahini so delicious, I often eat it by…

If I gave you a jar of tahini, what would you do with it? There are 100 answers in The Tahini Table by Amy Zitelman with Andrew Schloss. (Along with her sisters, Shelby and Jackie, Amy co-founded Soom, which makes tahini so delicious, I often eat it by the spoonful while blissfully staring into space.) The cookbook spans sweet and savory, from tahini pancakes to tahini-creamed greens. And sauces. Actually, an entire chapter on sauces. Below, I asked Amy what makes tahini so sauce-able—and snagged some recipes you’ll want to pour on everything. This interview has been edited and condensed for clarity.


EMMA LAPERRUQUE: There are over two dozen recipes for sauces alone in this book. What inspired you to write that chapter? And how did you dream up the recipes?

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