Agedashi Tofu
Silken tofu cubes dusted in potato starch and fried until their coating puffs into a trembling, semi-translucent s…
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Agrodolce
Sicily's sweet-sour reduction — red wine vinegar and sugar cooked together until they thicken to a syrup, then sha…
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Agua de Jamaica (Hibiscus Water)
Mexico's crimson flower water — dried hibiscus petals steeped in just-boiled water until the liquid turns a deep, …
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Hibiscus Agua Fresca (Jamaica)
Dried hibiscus flowers steeped into a vibrantly crimson-purple tea, sweetened and served over ice with a squeeze o…
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Aioli
The true all i oli — garlic and oil and nothing else, pounded in a mortar until the cloves surrender and pull a st…
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Ají Amarillo Paste
Peru's essential sunshine-yellow chili paste — fresh ají amarillo peppers blanched to tame their heat, then blende…
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Aji Amarillo Sauce
Peru's golden, fruity-hot condiment — bright aji amarillo chiles blended with garlic and oil into a vivid orange p…
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Al Pastor Achiote-Guajillo Marinade
A fiercely colored paste of rehydrated guajillo chiles, annatto-brick achiote, pineapple, and warm spices — ground…
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Bagna Cauda
A Piedmontese hot sauce of garlic dissolved in olive oil with melted anchovy — ancient, pungent, deeply savory, wa…
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Baharat Seven-Spice Blend
The Levantine pantry cornerstone: seven spices — allspice, coriander, cumin, cinnamon, black pepper, nutmeg, and c…
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Texas BBQ Dry Rub
A coarse, brick-red rub built on salt, black pepper, and smoked paprika that fuses to the surface of brisket or ri…
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Béchamel
One of the French mother sauces — a pale roux of butter and flour loosened with warm milk into something glossy an…
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