Asian Pesto

2017-05-19T00:20:11+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
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This versatile pesto recipe gets a spicy Asian spin with Thai basil, chiles, peanuts, and fish sauce.

Curry Dipping Sauce

2017-05-19T00:20:23+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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A super-simple dipping sauce great with everything from grilled artichokes to quinoa cakes.

Dashi

2017-05-19T00:20:27+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 5.00 out of 5)
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Dashi is about the easiest broth you can imagine, with a delicate yet complex flavor. All it takes is three ingredients and 10 minutes to make.

“Sans Pan” Cider Gravy

2017-05-19T00:20:35+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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This is a great gravy to use when you're grilling a bird and don't have a pan to collect the juices. A quick turkey stock made from the neck and giblets (removed before the turkey roasts) is enhanced by a nutty roux and brightened by a splash of apple cider. As Nickie says, "it's the perfect autumnal gravy."

Grandma Friese’s Whole Cranberries

2017-05-19T00:20:35+00:00 1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.50 out of 5)
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Grandma Friese was famous in our family for writing out recipes that began with things like “Take a bottle of cream…” without any indication, for those of us who grew up in the post-milkman era, what the size of a “bottle” might be. And that’s the way this recipe was originally handed down to me. She used to make these cranberries way ahead of time and let them ferment; they have quite a kick.

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