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Accompaniments

Couscous Salad

Eating With Peter by Susan Buckley
A recipe from our friend Francoise, which Peter Buckley adapted for the book, Eat It Raw.

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Fig and Balsamic Agrodolce (a.k.a. the BEST Pan Sauce Ever)

Secret Sauces by Vanessa Seder

Fond of figs? You’re in luck because this recipe is based on fond and figs. Fond is culinary snob speak for the brown bits left over after you roast meat and vegetables. When scraped from the bottom of the pan, the fond (which in French literally means “bottom”) can be incorporated into a sauce, adding a ton of rich depth and caramelized goodness.

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Miso and Lime Dressing

Secret Sauces by Vanessa Seder

This recipe adds a tangy citrus jolt to the mild, sweet, and salty flavor miso provides. Try it first with a mild soybean miso and then experiment with other types of miso if you like; I keep an arsenal close by at all times.

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Faux Aioli

Secret Sauces by Vanessa Seder

Aioli has popped up on restaurant menus everywhere. It’s irresistible, but if you want to make it the traditional Provençal way, you must use a mortar and pestle and include egg yolks. This widely divergent recipe skirts those items. Instead it’s a simple sauce that brings together two indulgent favorites of mine: cream and tahini.

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Winter Tomato Sauce

Adventures in Slow Cooking_Winter Tomato Sauce (c) Andrew Purcell

This is a slow-cooker adaptation of Marcella Hazan’s famous 3-ingredient marinara sauce. The butter makes the sauce plush. Good-quality canned tomatoes are a useful pantry staple year-round but especially in winter when fresh tomatoes seem a lifetime away.

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Roasted Sugar Pecans

sugared pecans_recipe_credit_iStock.com_amberleeknight

This sweet 3-ingedient snack is served at the fair in paper cones. Fair season or not, sugary roasted pecans make a great nibble for family game night, cocktail parties, or any party really.

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