Basics and condiments category is all about the essential staples that form the foundation of great cooking.
From homemade sauces and gravies to broths and spice mixes. I have everything you need to create delicious and satisfying meals. All recipes are easy to follow and using high-quality ingredients for maximum flavor.
Traditional hummus is made primarily from chickpeas, tahini, olive oil and lemon juice. The Turkish version of hummus, on the other hand, often incorporates a wider range of ingredients and flavors. Unlike other variants, which are often served cold, Turkish hummus can be served warm, often topped with toppings such as pastrami (basturma, beef jerky) …
Pumpkin seeds, also known as pepitas, offer a unique twist to the traditional pine nut pesto. They provide a nutty, earthy flavor that pairs wonderfully with basil and other pesto ingredients. This version is not only delicious but also packed with nutrients, thanks to the pumpkin seeds which are a great source of magnesium, iron, …
Wasabi pesto combines the creamy, nutty flavors of traditional pesto with the kick of wasabi. This fusion dish brings together the best of Italian and Japanese cuisines, making for a delightful dip, spread, or pasta sauce. Ingredients: Instructions: 🥗 What to serve with?
Eggplant hummus is a rich and flavorful dip native to the Middle East. A variation of traditional hummus, this dish combines the creamy taste of chickpeas with the smoky, slightly sweet and unique flavor of roasted eggplant. This recipe is something in between traditional hummus and baba ghanoush (an appetizer of mashed eggplant mixed with …
Roasted pepper pesto is a sophisticated and creative interpretation of the traditional Italian pesto sauce. While classic pesto is a chopped mix of basil, olive oil, parmesan cheese, garlic and pine nuts, in this recipe we go a completely different route. I use a mixture of parsley and basil here, but the parsley plays the …
Lemon pesto is a twist on traditional basil pesto, which is a bright, pungent and flavorful sauce hailing from the heart of Italian cuisine. Pesto has deep roots dating back to Roman times, where a similar sauce known as Moretum was made using garlic, herbs, cheese and olive oil. The name “pesto” itself originated in …
It is believed that tartar sauce, as we know it today, originated in France. The name probably comes from the Tatars, a nomadic group from Central Asia, although the sauce itself is not related to their culinary traditions. This connection seems more like a culinary myth, lending an exotic aura to the sauce. Over time, …
Ground roasted chillies is a must-have for fans of spicy and Thai cuisine. Also it a must-have ingredient in so many Thai dishes. Just one small pinch and you’re already feeling warmer. In most recipes, this ground chillies is used as a final ingredient and added to taste. Of course, you can always limit yourself …
If you don’t eat all the caramelized onions at once, or if you want some variety in their use, be sure to try making this dip. In the United States it’s usually served with potato chips, but you don’t have to limit yourself to them. Serve it with crackers, bread, vegetables or as a dip …
I have already described the process of making caramelized onions in a recipe for Pisaladier, a French onion tart with anchovies. But this time I want to touch on the subject of caramelized onions in more detail. I still can’t stop being amazed by this almost magical transformation. How an onion from an unpleasant and …