Matbucha is a slow-cooked tomato and pepper dip with Moroccan Jewish roots, made with tomatoes, roasted peppers, garlic, paprika, chili, and olive oil.
A classic cheese-enriched béchamel for gratins, vegetables, and baked pasta. A butter-and-flour roux thickens the milk before Gruyère and Parmesan are stirred in off…
A simplified demi-glace-style reduction made from brown veal stock, red wine, roasted mirepoix, tomato paste, and herbs. Reduce it slowly and salt only after…
A peanut-and-coconut satay marinade with ginger, garlic, curry powder, and lime. Reserve a clean portion before adding raw ingredients if you want sauce for…
Samfaina combines aubergine, zucchini, peppers, onion, and tomatoes, cooked gently until tender and glossy. Keep the vegetables distinct as the tomato reduces around them.
