This fragrant basil syrup was originally developed for crafting sophisticated “adult” sodas, but its uses go far beyond beverages. Drizzle it over a strawberry-and-mozzarella salad, mix it into cocktails, or whisk it into a light vinaigrette for a touch of herbal sweetness. The subtle infusion of basil — with optional fennel and anise to deepen...Read More

This deeply flavored sauce captures the sweet-tart essence of ripe blueberries balanced by the warmth of shallots, brandy, and fresh thyme. Unlike sugary fruit glazes, it’s a sophisticated, savory complement to roasted or grilled meats—especially duck, pork tenderloin, or game. A splash of cognac and balsamic vinegar rounds out the sauce, giving it a glossy...Read More

This Spicy Plum Chipotle Sauce strikes the perfect balance between sweet, smoky, and tangy. Ripe plums simmer with chipotle chiles, garlic, onion, and a touch of vinegar to create a rich, flavorful sauce with gentle heat and deep complexity. Use it anywhere you’d enjoy barbecue sauce—it’s especially delicious brushed over grilled meats, served with roasted...Read More

Vibrant, sweet, and just the right amount of spicy, this Mango Salsa is a tropical twist on a classic. Juicy ripe mangoes mingle with tomatoes, red onion, and a touch of habanero heat, while fragrant cardamom and coriander add unexpected depth. It’s colorful, refreshing, and endlessly versatile — perfect for summer entertaining or any time...Read More

Smoky, tangy, and full of character, this Tomatillo Chipotle Salsa is one of those indispensable sauces that belongs in every cook’s repertoire. Roasted tomatillos bring a bright, citrusy acidity, while smoky chipotles and roasted garlic add warmth and depth. This salsa is as versatile as it is delicious — spoon it over fish or shrimp,...Read More

Vibrant, aromatic, and impossibly fresh, this cilantro oil is a simple way to elevate everyday dishes. Drizzle it over grilled fish or roasted chicken, swirl it into a deconstructed salsa, or use it to turn sautéed summer squash into something restaurant-worthy. The bright green color and herbaceous flavor capture the essence of summer—but because it’s...Read More

This bold, emerald-green sauce comes straight from the flavor playbook of India Joze, the legendary Santa Cruz restaurant known for its inventive Southeast Asian fusion dishes. Adapted from a recipe used in the original kitchen decades ago, this Cilantro Chile Sauté Sauce is bright, spicy, and wonderfully versatile. It comes together in minutes and keeps...Read More

This versatile Fava Bean Sauce is one of those quietly elegant recipes that transforms humble ingredients into something special. Whether made with mature, starchy favas for a deeper, earthier flavor or young beans for a bright, spring-green freshness, it’s a beautiful complement to pan-roasted salmon, halibut, or grilled vegetables. Smooth and velvety when puréed, it...Read More

There are many different methods for making basil infused oil, but I find this one works really well. It produces a deeply colored and flavored oil that will last in the refrigerator for 3-5 days before the flavor begins to drop off. It can be frozen for a month or two without much loss of...Read More

Bright, herbal, and just the right amount of spicy, this Cilantro-Jalapeño Mignonette is a lively twist on the classic vinegar-based oyster sauce. Fresh cilantro, green onions, and jalapeño add punch and aroma, while rice wine vinegar brings a clean, tangy finish that enhances—not overpowers—the briny sweetness of shellfish. It’s a perfect accompaniment for raw oysters,...Read More