Sauces and Marinades
Chutneys and relishes: what each one adds to a meal
Chutneys and relishes add sweet, sour, spicy or cooling contrast beside a main dish. Learn how they differ in texture, how to serve them and how to store them safely at home.
The collection
Sauces and Marinades
Pastes, marinades, chutneys and dressings from many kitchens, with the logic behind how each one is built and simple ways to adapt it to what you already have.
Sauces and Marinades
Dressings built on acid, oil and aromatics
Learn the starting ratio for a vinaigrette built on acid, oil and aromatics, how to balance it for different cuisines, and how to store dressings safely.
Sauces and Marinades
How a basic marinade works on meat and tofu
A marinade mainly flavors the surface of meat and tofu, with salt doing most of the penetration work. Learn what acid, salt, oil and aromatics each add and where marinades fall short.
Sauces and Marinades
Making a curry paste from scratch, step by step
A step-by-step method for making curry paste at home, from choosing the base and toasting spices to cooking the paste and storing it safely.
Sauces and Marinades
Planning a marinade that works on a busy weeknight
Build a quick marinade from a simple template, match the soak time to your food, keep it cold, and freeze marinated food so weeknight dinners need less planning.