Sauces & dressings
Recipes
Everyday cilantro sauce
The gentle green one. Everything on the plate gets brighter and nobody loses an eyebrow.
Shawarma seasoning, seven jars into one
Earthy, red and pepper-forward. The one you already make every time you make the oven shawarma, finally written down.
Tzatziki that won't go watery
Thick, cold and loudly garlicky. The salt does the work, not your fists.
Chunky chimichurri for steak night
Parsley, oregano, garlic and vinegar, chopped not blended. The steak's best friend.
Five-minute harissa yogurt
Smoky, cooling and quick. The yogurt does the calming, the harissa does the talking.
Salsa cruda for peak tomatoes
Grated ripe tomato, garlic and basil. The less you do to it, the better it is.
Salsa verde, anchovy and all
Sharp, briny and green. The Italian one, not the tomatillo one.
Grated tomato and Calabrian chili
Grated tomato with a Calabrian kick and a lemon lift. Sauce or dip, your call.
Za'atar yogurt with sumac
Herby, tangy and green-flecked. The cooling spoon for anything off the grill.
Zhoug with a proper temper
The Yemeni green sauce that bites back. The cardamom is the tell.
House dressing you'll eat by the spoon
The one you make once and then put on absolutely everything, darling. Do keep up.
The lemon-caper dressing that thinks it's a Caesar
Bright, briny and thin enough that every leaf gets some.
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
Miso-sesame vinaigrette, good on almost anything
The jar in the fridge door you reach for without thinking.
Tahini ranch, hold the Hidden Valley
Ranch, reimagined in tahini and soft herbs. Not a bottle in sight.
Garlic tahini, properly loosened
Nutty, garlicky and pourable. The sauce that makes vegetables interesting.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.