Sugar—well, molasses—and spice and everything nice. That’s what pear chutney is made of.
Stale bread? Here it soaks up a tangy vinaigrette in this Italian classic from the Barefoot Contessa herself. You’re welcome.
Hot bird’s-eye chiles are the heart and heat of this piri-piri sauce, which is used on chicken, shrimp, pork—just about any dish in Portugal.
Juice from impossible ripe summer tomatoes are turned into this favorite jelly of the Portuguese. Use it as you would any jelly: on toast, biscuits, and such.
This ever-so-slightly cooked salsa of sorts works with huevos, chips, tortillas, chile rellenos, and just about anything else you’d think to smother in it.
Keep this on hand for those desperate dinner dilemmas in which it seems you’ve got nothing on hand…and remember you’ve got this.
Few vegetable combinations are more natural or French than green beans and new potatoes. Ooh la la.
Tahini is the base for this Mediterranean dip made of leafy greens. Paula Wolfert chooses her greens by season and availability.
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