Homemade Garam Masala: The Secret to Authentic Indian Flavors

Unlock the aromatic wonders of Indian cuisine with this easy-to-make garam masala blend. This versatile spice mixture is the key to elevating your curries, braises, and other Indian-inspired dishes to restaurant-quality levels.

Master the art of blending spices and bring the vibrant flavors of India right into your kitchen with this foolproof garam masala recipe.

April 2024

Recipe Details

Aromatic Garam Masala Blend

Ingredients

  • 6 to 8 green cardamom pods, husks removed (for intense flavor)

  • 2 tablespoons (20g) whole coriander seeds (for citrusy notes)

  • 1 tablespoon (10g) whole cumin seeds (for earthy depth)

  • 1 tablespoon (12g) whole black peppercorns (for heat and complexity)

  • 1 teaspoon (4g) whole cloves (for warmth and sweetness)

  • 1 teaspoon (4g) fennel seeds (for a subtle licorice touch)

  • 1 (3-inch) cinnamon stick (6g) (for sweet and woody aroma)

  • 1 star anise pod (1g) (for a hint of sweetness)

  • 1/2 teaspoon (2g) ground nutmeg or mace (for nutty richness)

Directions

  1. Prepare for a sensory journey! Place cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise in a medium skillet over medium heat. Toast the spices, stirring frequently, until they release their intoxicating aromas – about 2 minutes. This crucial step awakens the flavors and oils within each spice. Transfer your toasted spice medley to a spice grinder or mortar and pestle. Add the ground nutmeg to complete the blend. Grind everything into a fine, fragrant powder. Your homemade garam masala will maintain its potency for up to 6 months when stored in an airtight, light-free container.

Special Equipment

Spice grinder or mortar and pestle (for achieving the perfect texture)

Pro Tips

This recipe is easily scalable – double or triple the quantities to always have this magical spice blend on hand. Experiment with the ratios to create your signature garam masala!

Explore More Indian Culinary Delights

  • The Food Lab: Secrets to Perfecting Channa Masala with Global Techniques
Nutrition Facts (per serving)
11 Calories
0g Fat
2g Carbs
0g Protein
Detailed Nutrition Facts
Servings: 17
Amount per serving
Calories 11
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 2%
Calcium 25mg 2%
Iron 1mg 4%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Keto,Low-carb

Irresistible 40-Minute Italian-American Red Sauce: A Flavor-Packed Shortcut

Craving that authentic Italian-American taste but short on time? This quick and easy red sauce recipe delivers rich, long-simmered flavors in just 40 minutes. Packed with garlic, oregano, and a kick of red pepper, it’s the perfect weeknight solution for pasta lovers.

While slow-cooked sauces have their place, sometimes life calls for speed without sacrificing taste. This recipe strikes the perfect balance, offering deep, developed flavors that will have your family convinced you’ve been stirring the pot all day.

The secret? We’ve carefully layered flavors and used a few chef’s tricks to create a sauce that tastes like it’s been simmering for hours. From golden-brown garlic to caramelized tomato paste, every step is designed to maximize flavor in minimal time.

Building Layers of Flavor

Our journey begins with aromatic garlic gently sizzling in olive oil. As it turns golden, we introduce red pepper flakes for a subtle heat that infuses the oil. Dried oregano joins the mix, releasing its earthy essence and setting the stage for our tomato-based stars.

Tomato Transformation

The real magic happens when we introduce tomato paste. By carefully frying it in oil, we unlock deeper, more complex flavors. This step is crucial for achieving that long-cooked taste in a fraction of the time.

Whole peeled tomatoes form the base of our sauce. We recommend using an immersion blender for speed and consistency, but crushing by hand works too for a more rustic texture.

Finishing Touches

A brief simmer allows all the flavors to meld beautifully. Fresh basil adds a bright note, balancing the rich, cooked tomato flavors. For those who enjoy a touch of indulgence, a pat of butter at the end creates a velvety smooth finish.

September 2024

Recipe Details

40-Minute Italian-American Red Sauce: Rich Flavor, Quick Results

Ingredients

  • 2 tablespoons (30ml) extra-virgin olive oil

  • 4 cloves garlic, crushed

  • Generous pinch red pepper flakes

  • 1 teaspoon (2g) dried oregano

  • 3 tablespoons (50g) tomato paste

  • 2 (28-ounce) cans whole peeled tomatoes

  • 1 large sprig basil

  • Kosher salt

  • 2 tablespoons (1 ounce, or 28g) unsalted butter (optional)

Directions

  1. Combine oil and garlic in a large pot over moderately low heat. Let the garlic gently sizzle until it starts to turn golden, about 3 minutes. Sprinkle in red pepper flakes and cook for another minute, stirring constantly. Add oregano and cook for an additional minute, allowing its aroma to bloom.

  2. Introduce tomato paste to the pot. Cook for about 3 minutes, stirring constantly, until the paste has softened and fully incorporated with the oil. This step is crucial for developing deep, rich flavors.

  3. Add canned tomatoes with their juices. Increase heat to medium-high and bring to a gentle simmer, then reduce heat to maintain. Use an immersion blender to create a smooth sauce. (If you prefer a chunkier texture, use a potato masher or crush tomatoes by hand before adding to the pot.)

  4. Toss in the basil sprig and let the sauce simmer for about 30 minutes, stirring occasionally. You’ll notice the sauce reducing slightly and developing a rich, complex flavor. Season with salt to taste.

  5. Remove and discard the basil sprig. For an extra touch of luxury, stir in the butter until melted. Your sauce is now ready to use! If not using immediately, let it cool to room temperature, transfer to sealed containers, and refrigerate for up to 5 days or freeze for up to 6 months.

Special Equipment

Immersion blender (see note)

Notes

For a more rustic sauce texture, or if you don’t have an immersion blender, you can hand-crush the whole tomatoes with their juices before adding them to the pot. Alternatively, use a potato masher to break them down in the pot. Keep in mind that this method will also leave chunks of crushed garlic in the sauce, adding to its homemade charm.

Read More

  • The Right Way to Sauce Pasta
Nutrition Facts (per serving)
74 Calories
4g Fat
10g Carbs
2g Protein
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 74
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 250mg 11%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 2g
Vitamin C 29mg 145%
Calcium 29mg 2%
Iron 1mg 5%
Potassium 544mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Vegan,Vegetarian,Mediterranean,Low-carb

Authentic Puerto Rican Sofrito: A Flavor Explosion in Your Kitchen

Discover the secret to mouthwatering Puerto Rican cuisine with this homemade sofrito recipe. Bursting with fresh herbs, vibrant peppers, and aromatic garlic, this flavor base will transform your dishes!

Sofrito is the heart and soul of Puerto Rican cooking. This versatile herb and vegetable blend serves as the foundation for countless dishes, infusing them with an irresistible depth of flavor. Our recipe stays true to tradition, combining the perfect balance of onions, peppers, cilantro, and other key ingredients to create an authentic taste of the Caribbean.

While some ingredients like culantro and ajices dulces might be hard to find outside Puerto Rico, don’t worry! We’ve got you covered with easy substitutions that still capture the essence of this beloved condiment. Whether you’re making rice, stews, or beans, a dollop of this homemade sofrito will transport your taste buds straight to the beaches of San Juan.

Best of all, this recipe yields a generous batch that you can freeze for future use. Say goodbye to bland meals and hello to a world of Puerto Rican flavors, right in your own kitchen!

April 2012

Recipe Details

Authentic Puerto Rican Sofrito Recipe

Ingredients

  • 2 medium Spanish onions, cut into large chunks (about 2 cups)

  • 4 cubanelle peppers, stemmed, seeded, and cut into large chunks (about 2 cups)

  • 1 large red bell pepper, cored, seeded, and roughly chopped (about 1 1/2 cups)

  • 4 ripe plum tomatoes, cored and cut into chunks (about 1 1/2 cups)

  • 1 large bunch cilantro, washed and roughly chopped (about 1 1/2 cups)

  • 18 medium cloves garlic, peeled

  • 8 ajices dulces, stemmed (see note)

  • 4 leaves of culantro (see note)

  • Kosher salt

Directions

  1. Start by adding the onions and cubanelle peppers to your food processor equipped with a steel blade. Pulse until you achieve a coarse chop, creating the perfect base for your sofrito.

  2. With the motor running, it’s time to add the flavor boosters! Introduce the remaining ingredients one at a time through the feed tube, allowing the processor to work its magic. Continue until you’ve achieved a smooth, aromatic paste. Season with salt to taste, adjusting to your preference. Transfer your homemade sofrito to a container and refrigerate for up to three days, or freeze for long-term storage and endless culinary possibilities!

Special Equipment

Food processor

Notes

Can’t find ajices dulces? No problem! Simply omit them from the recipe. If culantro is unavailable in your area, boost the cilantro quantity for a similar flavor profile. Your sofrito will still be delicious!

Nutrition Facts (per serving)
14 Calories
0g Fat
3g Carbs
1g Protein
Nutrition Facts
Servings: 32
Amount per serving
Calories 14
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 32mg 1%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 1g
Vitamin C 22mg 108%
Calcium 12mg 1%
Iron 0mg 1%
Potassium 86mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Low-carb

Homemade Sriracha: Spice Up Your Life with This Fiery Sauce

Unleash your inner hot sauce aficionado with this vibrant, homemade sriracha that packs a punch of flavor and heat. This recipe captures the essence of the beloved rooster sauce while offering a fresher, brighter taste that will elevate your culinary creations.

The Sizzling Story Behind Sriracha

While many assume sriracha is an Asian import, the iconic green-capped bottle we know and love is actually an American creation. The sauce’s roots trace back to Thailand, but its popularity exploded thanks to Vietnamese-American entrepreneur David Tran. In the 1980s, Tran crafted a hot sauce that would become a staple in kitchens across the United States, transforming sriracha into a condiment as quintessentially American as ketchup or mustard.

Choosing Your Chiles: Red Jalapeños vs. Fresnos

The key to authentic sriracha flavor lies in using red jalapeño peppers. These fully ripened peppers offer the perfect balance of heat and flavor. If red jalapeños prove elusive, Fresno chiles make an excellent substitute, providing a similar kick with a slightly different flavor profile. Our recipe uses red jalapeños for that classic sriracha taste, but feel free to experiment with Fresnos for a spicier twist.

The Art of Fermentation: Patience Pays Off

One of the secrets to sriracha’s complex flavor is fermentation. This process not only enhances the taste but also adds depth and preserves the sauce naturally. While it may test your patience, watching your chiles bubble and transform is part of the magic of homemade sriracha.

Crafting Your Perfect Sriracha

Creating sriracha from scratch allows you to fine-tune the flavor to your liking. Want more garlic punch? Add an extra clove or two. Prefer a thicker sauce? Simmer it a bit longer. The beauty of homemade sriracha lies in its adaptability to your taste preferences.

Why Bother with Homemade?

While store-bought sriracha is convenient, this homemade version offers a fresher, more vibrant flavor that can’t be beaten. Plus, the satisfaction of crafting your own hot sauce is unparalleled. Whether you’re a hot sauce enthusiast or just looking to spice up your cooking, this homemade sriracha recipe is worth the effort.

February 2024

Recipe Details

Homemade Sriracha: A Fiery Delight

Ingredients

  • 1 1/2 pounds red jalapeños, stems snipped off, leaving green tops intact (see notes)

  • 6 cloves garlic, peeled

  • 4 tablespoons light brown sugar

  • 1 tablespoon kosher salt

  • 1/2 cup distilled white vinegar

Directions

  1. Combine jalapeños, garlic, sugar, and salt in a food processor with a steel blade. Pulse until the chiles are finely chopped, scraping down the sides as needed. Transfer the mixture to a clean jar, seal it, and store at room temperature in a cool, dark place.

  2. Monitor the jar daily for signs of fermentation, which typically begins after 3-5 days when small bubbles form at the bottom. Once fermentation starts, open the jar daily to stir the contents and release pressure. Continue this process for an additional 2-3 days until the chile mixture stops rising in volume.

  3. Once fermentation is complete, transfer the chile mixture to a blender. Add white vinegar and blend until completely smooth, about 1-3 minutes. Pour the mixture through a mesh strainer set over a medium saucepan, using a rubber spatula to press as much pulp through as possible. Only seeds and larger chile pieces should remain in the strainer.

  4. Bring the strained mixture to a boil, then reduce heat and simmer until the sauce thickens and coats the back of a spoon, about 5-10 minutes. Transfer to an airtight container and refrigerate for up to 6 months.

Notes

For an extra spicy kick, substitute Fresno chiles for the red jalapeños.

Nutrition Facts (per serving)
17 Calories
0g Fat
4g Carbs
0g Protein
Nutrition Facts
Servings: 24
Amount per serving
Calories 17
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 159mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 3g
Protein 0g
Vitamin C 34mg 169%
Calcium 7mg 1%
Iron 0mg 1%
Potassium 76mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Low-carb

Homemade Tonkatsu Sauce: The Ultimate Japanese Barbecue Companion

Elevate your crispy panko-crusted cutlets with this irresistible homemade tonkatsu sauce!

Ever found yourself with a delicious piece of katsu but no sauce to accompany it? That’s exactly what happened to me, and it led me on a quest to create the perfect tonkatsu sauce at home. Now, I’m sharing this culinary treasure with you!

Despite its complex flavor profile, this sauce is surprisingly simple to whip up. While it’s a staple in Japanese cuisine, its roots actually trace back to British Worcestershire sauce. Our version is a sweeter, thicker twist on this classic condiment.

The magic of this sauce lies in its perfect balance of flavors. Ketchup and Worcestershire form the base, while soy sauce adds a salty depth. A touch of mirin and sugar bring sweetness, and mustard and garlic powder round out the profile with a subtle kick. The result? A sauce that’ll make you wonder why you ever settled for store-bought!

Recipe Update: June 2024

We’ve fine-tuned this recipe to perfection! Our latest version boosts the flavor with increased amounts of Worcestershire sauce, soy sauce, and Dijon mustard. Get ready for a taste sensation!

Recipe Details

Tonkatsu Sauce (Japanese-Style Barbecue Sauce)

Ingredients

  • 1/3 cup ketchup (3 ounces; 88g)

  • 1/4 cup (60ml) Worcestershire sauce

  • 3 tablespoons (45ml) soy sauce

  • 1 tablespoon (15ml) mirin

  • 1 tablespoon (15g) granulated sugar

  • 2 teaspoons Dijon mustard

  • 1/4 teaspoon garlic powder

Directions

  1. In a small bowl, combine ketchup, Worcestershire, soy sauce, mirin, sugar, mustard, and garlic powder. Stir until all ingredients are well incorporated. Your tonkatsu sauce is ready to use! For the best flavor, let it sit for 10 minutes before serving. You can use it immediately or store it in an airtight container in the refrigerator for up to a month.

Discover More Japanese Flavors

  • Unagi No Tare (Homemade Eel Sauce) Recipe
  • Basic Teriyaki Sauce Recipe
  • Ponzu Sauce (Japanese Citrus Dipping Sauce) Recipe
  • Tonkatsu or Chicken Katsu (Japanese Breaded Pork or Chicken Cutlets) Recipe
  • The Condiments We Put on Everything
Nutrition Facts (per serving)
63 Calories
0g Fat
15g Carbs
1g Protein
Nutrition Facts
Servings: 4
Amount per serving
Calories 63
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1073mg 47%
Total Carbohydrate 15g 5%
Dietary Fiber 0g 1%
Total Sugars 11g
Protein 1g
Vitamin C 3mg 15%
Calcium 27mg 2%
Iron 1mg 7%
Potassium 252mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Vegetarian,Vegan,Gluten free,Low-carb

Spicy Homemade Ginger Beer: A Refreshing Twist on a Classic

Discover the zesty kick of homemade ginger beer – a bold, refreshing beverage that’s perfect for any occasion.

Ginger beer isn’t just a drink; it’s an experience. This homemade version packs a punch with its intense ginger flavor, balanced sweetness, and invigorating fizz. Whether you’re looking for a non-alcoholic alternative for game day, a midday pick-me-up, or a digestive aid after a hearty meal, this ginger beer has got you covered.

What sets ginger beer apart from its milder cousin, ginger ale? It’s all in the intensity. While ginger ale offers a subtle hint of ginger, our homemade ginger beer delivers a bold, spicy kick that’ll wake up your taste buds. It’s perfect on its own, but it also shines as a key ingredient in classic cocktails like the Dark and Stormy.

The best part? You can easily craft this ginger beer in your own kitchen. With just a few simple ingredients and a bit of patience, you’ll be sipping on a refreshing, homemade beverage that rivals any store-bought version. Let’s dive into the world of DIY ginger beer!

January 2024

Recipe Details

Homemade Spicy Ginger Beer

Ingredients

  • 3/4 cup (5 1/2 ounces; 157g) packed brown sugar (adjust to taste)

  • 1 1/2 cups (9 3/8 ounces; 266g) peeled and minced fresh ginger (about 6 to 7 3-inch pieces)

  • 2/3 cup (158ml) freshly squeezed lime juice (about 8-9 limes)

  • 1/4 teaspoon dried champagne yeast

Directions

  1. Start by combining the brown sugar, minced ginger, and 1 quart (945ml) of cold water in a medium saucepan. Bring this mixture to a boil over high heat, stirring constantly to ensure the sugar dissolves completely. Once boiling, remove from heat, cover the pan, and let it steep for 1 hour. This steeping process allows the ginger to infuse its spicy goodness into the syrup.

  2. After steeping, strain the syrup through a fine-mesh strainer into a clean 2-liter soda bottle using a funnel. Add the freshly squeezed lime juice to the bottle, then fill it with cold water, leaving about 2 inches of space at the top. Cap the bottle and cool it in the refrigerator or an ice bath until it reaches approximately 65°F (18°C).

  3. Now comes the magic of carbonation. Add the champagne yeast to the cooled mixture, cap the bottle tightly, and let it stand at room temperature for about 2 days. During this time, check the bottle pressure regularly by gently squeezing it or carefully releasing the cap for a moment.

  4. Once your ginger beer has reached your desired level of fizziness, transfer it to the refrigerator to halt fermentation. When you’re ready to enjoy, simply strain the ginger beer into a glass and savor your homemade creation!

Special Equipment

Large saucepan, strainer, funnel, clean 2-liter soda bottle

Nutrition Facts (per serving)
1 Calories
0g Fat
0g Carbs
0g Protein
Nutrition Facts
Amount per serving
Calories 1
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 0g
Vitamin C 0mg 1%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 6mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Low-carb

Mangonada: The Ultimate Mexican Frozen Treat

Escape the summer heat with this vibrant, refreshing Mexican drink that’s a flavor explosion in every sip! Our mangonada recipe combines sweet mango, zesty lime, spicy chamoy, and tangy Tajín for an unforgettable taste experience.

What Makes Our Mangonada Special?

Unlike traditional recipes, we’re flipping the script! We use premium packaged mango pulp for intense flavor and create homemade chamoy for a customized kick. The result? A mind-blowing mangonada that’ll transport you straight to a Mexican beach.

The Magic of Mangonada

Mangonada isn’t just a drink – it’s a sensory adventure! This frozen delight combines sweet, salty, tart, and spicy flavors in a visually stunning presentation. With its vibrant colors and bold tastes, mangonada is the ultimate summer refresher that’ll have your taste buds dancing.

Secrets to Mangonada Success

Mango Mastery

For the best flavor, we recommend using frozen or canned Alphonso mango pulp. This variety offers an unbeatable floral aroma and intense mango taste that fresh mangoes can’t match. Look for it in South Asian grocery stores or order online for mangonada perfection!

Chamoy Champion

While store-bought chamoy works, our homemade version takes this drink to new heights. You can adjust the spice, tartness, and saltiness to your liking, creating a personalized chamoy that’ll make your mangonada truly shine.

Ingredients

  • One 1kg (35.27-ounce) package frozen alphonso mango pulp or one 850g (30-ounce) can alphonso mango pulp or 1 1/2 pints mango sorbet (see notes)
  • 1/4 cup (60ml) fresh lime juice, plus more to taste
  • Homemade or store-bought chamoy, to taste
  • Tajín, to taste
  • 4 ripe Ataúlfo (champagne) mangoes (about 6 ounces or 170g each), peeled, pitted, and cut into roughly 1/2-inch chunks
  • Chile-coated tamarind straws and/or tamarind candies and/or other fun garnishes of your choosing

Directions

  1. For Frozen Mango Pulp: Chop the pulp into 2-inch chunks. Blend with lime juice until smooth and sorbet-like. Use a tamper or pause to scrape sides as needed. If blending is difficult, let the pulp soften slightly.

  2. For Canned Mango Pulp: Either churn with lime juice in an ice cream maker or freeze for 8 hours, then blend with lime juice. Stir occasionally while freezing for best texture. Never freeze an unopened can!

  3. For Mango Sorbet: Blend sorbet with lime juice until well combined.

  4. Create a festive rim by dipping glasses in chamoy, then Tajín. Coat the bottom of each glass with chamoy. Layer fresh mango chunks and frozen mango puree until glasses are half full.

  5. Add more mango chunks, a squeeze of lime, a sprinkle of Tajín, and chamoy to taste. Customize the flavors to your liking!

  6. Top off with mango puree, fresh mango, and Tajín. Garnish with tamarind straws, candy, or your favorite toppings for a show-stopping presentation!

Notes

Alphonso mango pulp is the secret weapon for incredible mangonadas. Find it online or at South Asian grocers. Other mango varieties like kestar or ataulfo work too, but alphonso reigns supreme. If you can’t source these, a high-quality mango sorbet is your next best bet. While fresh mangoes seem like a good choice, their inconsistent quality makes them less ideal for this recipe.

Special Equipment

Depending on your chosen method, you’ll need either a high-powered blender, food processor, or ice-cream maker to create the perfect frozen mango puree.

Gluten free,Vegan,Vegetarian

Irresistible Peperonata: The Ultimate Bell Pepper Delight

Discover the mouthwatering magic of peperonata – a vibrant Italian side dish that elevates bell peppers to stardom!

Ever wondered about dishes where bell peppers take center stage? Look no further than peperonata, a sensational southern Italian creation that celebrates the sweet, succulent flavors of summer bell peppers. This versatile dish is perfect alongside roasted meats or as a tempting topping for crusty country bread.

Peperonata transforms humble bell peppers into a luxurious, melt-in-your-mouth experience. Slow-cooked in olive oil with onions, garlic, and tomatoes, this dish captures the essence of Mediterranean cuisine. The natural sweetness of ripe peppers shines through, creating a gentle sweet-and-sour symphony that will tantalize your taste buds.

While best made with peak-season summer peppers, don’t let that stop you from enjoying peperonata year-round. A tiny sprinkle of sugar can help balance out-of-season peppers. Just remember – green bell peppers need not apply! Their lack of natural sweetness makes them unsuitable for this pepper-centric masterpiece.

Crafting the Perfect Peperonata

Begin your peperonata journey by slicing vibrant red, yellow, and orange bell peppers into strips, carefully removing any white ribs. Gently sauté sliced garlic in a generous pool of olive oil until it hints at golden perfection. Next, introduce sliced onions to the mix, allowing them to soften slightly before welcoming the star of the show – those glorious pepper strips.

As the peppers begin to soften and compress, introduce a splash of tomato puree (easily made by blending canned whole tomatoes) and your choice of aromatic herbs. Basil brings a fresh, summery note, while oregano or marjoram offer earthy depth.

Let patience be your virtue as the peperonata simmers, allowing the peppers to reach peak tenderness and bathe in their own rich, reduced juices mingled with olive oil. A touch of wine vinegar at the finish line brightens the entire dish, creating a perfectly balanced flavor profile.

While delicious hot off the stove, peperonata truly shines when served at room temperature after an overnight rest in the refrigerator. Its versatility knows no bounds – enjoy it as a vibrant side dish, as part of an antipasto spread, or generously spooned over rustic bread slices.

One bite of this pepper-packed marvel will have you wondering why bell peppers don’t star in more dishes. Even if peperonata remains their singular claim to fame, it’s a showstopper worth celebrating!

August 2015

Recipe Details

Peperonata (Sweet Bell Peppers With Olive Oil, Onion, and Tomatoes)

Ingredients

  • 3/4 cup extra-virgin olive oil, divided

  • 6 medium cloves garlic, thinly sliced

  • 2 medium yellow onions, sliced 1/4 inch thick

  • 4 pounds red, yellow, and/or orange bell peppers (about 6 large bell peppers), stemmed, seeded, and sliced lengthwise 1/2 inch thick

  • 1 cup pureed tomatoes (see notes)

  • 2 sprigs basil or oregano

  • Kosher salt

  • 1 tablespoon white wine vinegar or red wine vinegar

Directions

  1. Heat 1/2 cup olive oil in a large pot or Dutch oven over medium heat until shimmering. Add garlic and cook, stirring, until it just starts to turn golden, 3 to 4 minutes. Stir in onions, increase heat to medium-high, and cook for 2 minutes. Introduce the peppers and cook, stirring occasionally, until they begin to soften, about 20 minutes.

  2. Add tomato and basil or oregano sprigs, stirring to combine. Bring the mixture to a gentle simmer, then lower heat to maintain. Continue cooking, stirring occasionally, until peppers are wonderfully soft, about 1 hour. Stir in the remaining 1/4 cup olive oil and season with salt. Incorporate the vinegar (see notes). Remove and discard herb sprigs. Serve immediately, or chill and enjoy later – reheated, slightly chilled, or at room temperature.

Notes

For pureed tomatoes, use either briefly cooked and concentrated fresh peeled and seeded tomatoes, or blend canned whole tomatoes with their juices (often the superior choice due to consistent quality). Ripe summer bell peppers should provide ample sweetness to balance the vinegar. If using less sweet peppers, adjust with tiny pinches of sugar until the flavor harmonizes perfectly.

Nutrition Facts (per serving)
269 Calories
21g Fat
21g Carbs
3g Protein
Nutrition Facts
Servings: 4 to 8
Amount per serving
Calories 269
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 14%
Cholesterol 0mg 0%
Sodium 54mg 2%
Total Carbohydrate 21g 8%
Dietary Fiber 4g 13%
Total Sugars 13g
Protein 3g
Vitamin C 393mg 1,966%
Calcium 37mg 3%
Iron 2mg 10%
Potassium 564mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Mediterranean,Low-carb

Irresistible Smoky Baba Ganoush

Discover the secret to creating the creamiest, smokiest, most flavorful baba ganoush you’ve ever tasted!

Baba ganoush, the beloved Middle Eastern eggplant dip, is a culinary masterpiece when done right. This recipe will guide you through creating a version that’s simultaneously smoky, savory, bright, and luxuriously creamy. Perfect for impressing guests or treating yourself to a gourmet snack, this baba ganoush will transport your taste buds straight to the heart of the Mediterranean.

The key to exceptional baba ganoush lies in the details. From selecting the perfect eggplants to mastering the art of charring, every step contributes to the final, mouthwatering result. Let’s dive into the world of silky, smoky eggplant deliciousness!

Selecting and Preparing Your Eggplants

While large globe eggplants are commonly used, smaller Italian eggplants are the secret weapon in this recipe. They pack more flavor, have fewer seeds, and cook faster – a win-win-win situation!

The magic of baba ganoush comes from deeply charring the eggplants. Whether you’re using an outdoor grill (ideal for that authentic smoky flavor) or your oven’s broiler, the goal is the same: cook those eggplants until they’re practically falling apart. They should be so tender that they collapse at the slightest touch, completely soft when poked with a toothpick. Remember, what might look burnt is actually perfect for baba ganoush!

The Art of Moisture Extraction

For the creamiest texture, we need to remove excess moisture from the eggplant. While some chefs recommend draining in a fine-mesh strainer, we have a quicker solution: the salad spinner! This nifty tool concentrates the eggplant’s flavor and removes water in just 30 seconds, compared to an hour of waiting.

Creating the Perfect Emulsion

The secret to smooth, non-greasy baba ganoush lies in properly emulsifying the ingredients. We’ll use a technique inspired by making mayonnaise to achieve a creamy consistency with interesting texture.

Start by vigorously whipping the eggplant with garlic and lemon juice. Then, gradually incorporate the tahini and olive oil, whisking continuously. This method results in a lighter, more intense baba ganoush with a delightful balance of flavors and textures.

February 2024

Recipe Details

Irresistible Smoky Baba Ganoush

Ingredients

  • 3 medium Italian eggplants (about 2 pounds/900g total), pricked all over with a fork

  • 2 tablespoons (30 ml) lemon juice from 1 lemon, plus more as desired

  • 3 medium cloves garlic, minced

  • 3 tablespoons (45 ml) tahini

  • 1/3 cup (80 ml) extra-virgin olive oil, plus more for serving

  • 1/4 cup chopped fresh parsley leaves

  • Kosher salt

Directions

  1. Grilling Method (Recommended): Preheat a gas or charcoal grill to medium heat. Place eggplants directly over the heat source. Grill, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, about 30 to 40 minutes. Wrap in foil and let rest for 15 minutes. Proceed to step 3.

  2. Broiler Method: Position the rack 6 inches below the broiler element and preheat to high. Place eggplants on a foil-lined rimmed baking sheet and prick all over with a fork. Broil, turning occasionally, until charred on all sides and completely tender, about 30 minutes (timing may vary depending on broiler strength). If the eggplant isn’t fully tender once skin is charred, switch oven to 425°F and roast until a toothpick inserted near stem and bottom ends meets no resistance. Remove from oven, gather up foil to form a sealed package around eggplants, and let rest for 15 minutes. Proceed to step 3.

  3. Open the foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out the soft flesh with a large spoon and transfer to a fine-mesh strainer set in a large bowl. Once all eggplant is scooped, remove any stray bits of skin and blackened flesh.

  4. Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently to extract excess moisture. Discard all drippings, wipe out the large bowl, and return eggplant to the bowl.

  5. Add lemon juice and garlic to the eggplant. Stir vigorously with a fork until the eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, adding more lemon juice if desired.

  6. Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or fresh vegetables for dipping. Enjoy your homemade gourmet baba ganoush!

Special Equipment

Grill or rimmed baking sheet, fine-mesh strainer, paring knife, salad spinner

Make-Ahead and Storage

Prepare this baba ganoush in advance and store it in an airtight container in the refrigerator for up to four days. For the best flavor and texture, allow it to come to room temperature before serving.

Nutrition Facts (per serving)
200 Calories
16g Fat
14g Carbs
3g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 200
% Daily Value*
Total Fat 16g 21%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 164mg 7%
Total Carbohydrate 14g 5%
Dietary Fiber 4g 14%
Total Sugars 4g
Protein 3g
Vitamin C 7mg 33%
Calcium 25mg 2%
Iron 1mg 5%
Potassium 224mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Mediterranean,Low-carb

Sizzling Spanish Padrón Peppers: A Spicy Adventure in Every Bite!

Embark on a culinary journey with these blistered Padrón peppers, a tantalizing Spanish tapas that’s ready in just 5 minutes!

Prepare for a thrilling game of pepper roulette! While most Padrón peppers are as mild as a summer breeze, about one in ten packs a fiery punch. This unpredictable heat is what makes this dish an exhilarating experience for your taste buds.

Hailing from the picturesque municipality of Padrón in Galicia, Spain, these little green peppers have become a global sensation. Now cultivated worldwide, including in the US, they retain their distinctive flavor and exciting heat profile no matter where they’re grown.

Our recipe uses a clever cooking technique to preserve the peppers’ delicate flavor. We start with a neutral oil for the perfect sear, then finish with a drizzle of high-quality extra-virgin olive oil for that authentic Spanish touch.

Get ready to create one of the most addictive and thrilling appetizers you’ve ever tasted. Pair it with some chilled sherry or Galician cider for the ultimate Spanish experience. Just keep a cool beverage handy – you never know when you might hit the jackpot with a spicy one!

May 2015

Recipe Details

Sizzling Spanish Padrón Peppers

Ingredients

  • 1 tablespoon neutral oil, like canola or grapeseed

  • 12 ounces Padrón peppers

  • Coarse sea salt

  • 2 tablespoons extra virgin olive oil

Directions

  1. Heat the neutral oil in a large cast iron skillet over high heat until it’s lightly smoking. Add the Padrón peppers in a single layer and let them sizzle untouched for about 30 seconds, allowing them to blister beautifully. Give the skillet a good shake, then continue cooking, turning occasionally, until the peppers are blistered all over and tender-crisp, about 1 1/2 minutes total. Sprinkle generously with sea salt.

  2. Transfer your blistered beauties to a serving plate. Drizzle them lovingly with extra-virgin olive oil and give them another sprinkle of coarse salt for that perfect crunch. Serve immediately and watch them disappear!

Special Equipment

Cast iron skillet

Nutrition Facts (per serving)
76 Calories
7g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 76
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 98mg 4%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 2g
Protein 1g
Vitamin C 42mg 211%
Calcium 5mg 0%
Iron 0mg 2%
Potassium 94mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Gluten free,Vegan,Vegetarian,Paleo,Keto,Low-carb,Mediterranean