Let’s be honest, ketchup is king of all condiments. Most brands you buy off the shelf are loaded with sugar and preservatives. This version will keep in the refrigerator for at least a week—but if you’re inspired, we recommend canning some big batches of this so you...
Truthfully, it is not hard to make your own mayo. I swear to you, it’s not. Okay, if you don’t have a food processor and you have to whisk the oil in by hand, yes that is more of a workout (which is reason 254 that you should go and get that food processor—now)....
I like to think of remoulade sauce as the cousin of tartar sauce, only with even more of a flavor zing. Originally created in France as more of a white sauce with capers, anchovies, mayo, and more, the version you will most commonly find in the South takes more of its...
I can remember the first time I had a Thai chicken satay, and how the chicken itself was merely the vehicle to get more of that tasty Thai peanut sauce into my mouth. So delicious. Taking what my friend chef Jet had taught me about a good peanut satay, this recipe...
This one is a dip/sauce/dressing/marinade all rolled in one. This recipe is a variation on one that my dear friends at Simple Gourmet used to make. The original recipe—if I recall correctly—called for mayo and sour cream. In adapting this to a more paleo palate, I...
It all started on a girls’ night in Los Angeles, where we were intentionally going to “bars and restaurants beginning with the letter L.” Lola’s, Luna Park, Lala’s. It was the latter establishment—an Argentinean restaurant on Melrose Ave.—where I first tasted...
Fresh pineapple is one of those fruits that just makes you feel you are on a tropical island, even if you’re thousands of miles away. We don’t typically have pineapple too much throughout the year because of the sugar content, but when we do, this salsa is one that I...
This is a super-easy salsa recipe—great for those who are tomato overloaded, as the taste is distinctively different. A member of the nightshade family, tomatillos have much more of a tart flavor as compared to their other nightshade relatives (tomatoes in...
Hummus (and all the various spellings) in Arabic means chickpeas, so technically you should call this recipe “baba ghanoush” (which is just really fun to say) or “really tasty dip.” The point is that it will taste so much like hummus that you’ll think it is hummus!...
This is a recipe that gets its inspiration from my Simple Gourmet days. Except back then it was always made with shrimp, and the avocado was always a key part of the recipe. We also served these on some tasty sesame crackers back in the day—but quite honestly, I love...
