Chef Juliana
Doce de Figo em Calda
You don't need a copper pan or a grandmother watching your elbow. Green figs, sugar, cloves, and patience make a glossy preserve that waits in the fridge for the next pê-efe.
Recipe Archive
Sauces & Condiments
Sauces and condiments carry a surprising amount of technique. Find dressings, marinades, stocks, gravies, relishes, and finishing sauces with clear purpose.
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Recipes
Chef Juliana
Doce de Jabuticaba Cremoso
You don't need a copper pot or a grandmother watching over your shoulder. You need ripe jabuticabas, a heavy pan, and the patience to learn the ponto.
Chef Juliana
Doce de Laranja da Terra em Calda
You think this is old-lady magic. It isn't. It's fruit, water, sugar, patience, and the ponto you can see with your own eyes.
Chef Juliana
Doce de Mamão Verde em Calda
You think this is old-lady magic. It isn't. Grate the green papaya, cook it slowly in syrup, and learn the ponto that turns firm fruit into doce de verdade.
Chef Jeong-sun
Doenjang-yangnyeom (Soybean Paste Seasoning)
A measured doenjang seasoning for namul and ssam, earthy paste loosened with garlic, sesame oil, rice syrup, and scallion so greens still taste like greens.
Chef Jeong-sun
Dolsan Gat-kimchi (Yeosu Mustard Leaf Kimchi)
Peppery Dolsan mustard greens from Yeosu, salted until the stems bend, dressed with a restrained seafood-rich paste, and ripened slowly into the kimchi a southern table expects.
Chef Jeong-sun
Dongchimi (Winter Radish Water Kimchi)
Whole mu radishes set down after first frost in a clear, restrained brine, turning crisp and lightly sour while the broth becomes winter's cleanest spoonful and naengmyeon's quiet backbone.
Chef Jeong-sun
Doraji-jangajji (Cured Bellflower Root)
A make-ahead bellflower root pickle with a clean bitter edge, cured until chewy and seasoned with restraint so the doraji still tastes like itself.
Chef Dean
Easy Napa Cabbage Kimchi
Vibrant, fiery, and alive with beneficial bacteria, this Korean staple transforms humble cabbage into something extraordinary through nothing more than salt, spice, and patience.
Chef Thomas
Egg Sauce
A proper old-fashioned egg sauce, white and gentle and full of softly chopped eggs, the kind of thing that turns a plain piece of fish into a supper worth sitting down for.
Chef Takumi
Egg-Yolk White Miso Base (玉味噌, Tamamiso)
Tamamiso is the quiet mother paste behind many miso sauces: white miso, yolk, sake, sugar, and dashi warmed slowly until glossy, ready for vinegar, yuzu, or spring kinome.
Chef Klaus
Eingelegte Rote Bete
The ruby pickle of the German winter larder: boiled beetroot sliced into spiced vinegar, sharp enough for herring, mild enough for a Sunday Brotzeit.
Chef Klaus
Eingelegter Kürbis süß-sauer
The Franconian autumn pickle that belongs beside cold roast, rye bread, and sausage: pumpkin cubes kept firm in sharp-sweet vinegar syrup, not boiled into mush.
Chef Elsa
Eingemachtes Gemüse (Austrian Pickled Vegetables)
Crisp cauliflower, sweet carrots, and bright peppers in a spiced sweet-sour brine with mustard seeds, the jar you open first when the Brettljause comes out and the last one you put away.
Chef Lupita
Encacahuatado Afromestizo Jarocho
Veracruz's Sotavento peanut mole, built from toasted cacahuates, chile ancho, chipotle, sesame, and manteca de cerdo, with the African peanut-sauce grammar that coastal cooks made jarocha.
Chef Thomas
English Mustard Sauce
A small jug of warm, sharp, creamy mustard sauce, the kind that does quiet but essential work next to a gammon joint on a cold Sunday and asks for nothing more than to be poured generously.
Chef Thomas
English Mustard Vinaigrette
A sharp, sinus-clearing dressing built around a spoonful of Colman's, the sort that wakes up a tired plate of leaves and asks nothing of you except five minutes and a jam jar.
Chef Jeong-sun
Eolgari-kimchi (Young Cabbage Kimchi)
The quick kimchi of tender young cabbage, lightly salted and handled by hand, made for the weeks when the old jar runs low and the market still gives you green leaves.
Chef Jeong-sun
Eori-gul-jeot (Spicy Salted Oysters)
Plump winter oysters salted just enough to firm, then folded with gochugaru, garlic, and ginger into the Chungcheong jeotgal that steals the rice bowl.
Chef Dimitra
Epirote Avgolemono Sauce (Αυγολέμονο Ηπείρου)
Epirus avgolemono is egg, lemon and hot broth turned into a pale, silky sauce for dolmades, soups and fricassee. The whole dish depends on slow tempering.
Chef Lupita
Escabeche Poblano Conventual
Puebla's convent escabeche for roasted chiles poblanos, built with olive oil, vinegar, white onion, garlic, bay, thyme, marjoram, and peppercorns for the holiday table.
Chef Elsa
Estragonsenf
Austria's sharp, herbal tarragon mustard, the golden-green condiment that belongs next to every sausage, every Brettljause board, and every cold cut platter you'll ever serve.
Chef Makoa
Fala Paste (Tuvalu and Tokelau Pandanus Preserve)
Tuvalu and Tokelau keeping food: ripe fala cooked down, spread thin, dried to amber sheets, and rolled away for the days when coral soil, salt water, and the barge all tell the truth.
Chef Dean
Fire-Roasted Corn and Poblano Salsa
A chunky, smoke-kissed salsa where blackened corn kernels meet blistered poblanos, brightened with lime and fresh cilantro. This is the salsa that belongs at every summer gathering worth attending.
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