Turkey Stock

Makes : about 8 cups | Basics Dairy Free

If you ask most people to describe their favorite part of Thanksgiving dinner, chances are they’ll wax poetic over grandma’s famous stuffing, pumpkin pie, or even that oddly appealing green bean casserole. I beg to differ. What’s the single most important part of my Thanksgiving meal? Turkey stock. No, I’m not crazy. I understand that turkey stock will never garner a starting position on your buffet. But don’t underestimate its subtle role in harmonizing the individual players into a spectacular, unified meal. It takes a little bit of planning on your part–I always make it […]

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Spicy Mango Sauce

Makes : about 1 1/2 cups | Basics Dairy Free , Vegan , Vegetarian

One of my tricks for coming up with quick weeknight recipes involves whipping up a few sauces over the weekend and then keeping them in the fridge for later. This particular sauce, from my book “The Gluten-Free Asian Kitchen”, can be made about three days ahead of time. In the book it’s used to accompany Salad Rolls with Crab and also Roasted Pork Meatballs, but you could use it to gussy up a simple grilled chicken, pork tenderloin, or shrimp. Since finding a perfectly ripe mango is notoriously difficult, I usually pick up a bag […]

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Romesco Sauce

Makes : about 1 1/3 cups romesco sauce | Basics Dairy Free , Vegan , Vegetarian

Romesco sauce makes me think of Spain. I’ve never actually been there, but I can imagine a platter of simply grilled shellfish dotted with boldly flavored romesco and it makes me hungry. The sauce, a classic combination of dried sweet chiles (ñora), tomato, garlic, ground nuts (usually almonds or hazelnuts), olive oil, and a touch of vinegar, originates from the city of Tarragona in the Catalan region of Spain. A piece of fried bread acts as thickener for the romesco, something to keep in mind if you’re dining out. Romesco sauce is rarely gluten free. I […]

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