It's easy, when cooking, to focus on the main item. To concentrate on the chicken in the paprikas or the leeks in the vichysoisse. And this focus is not wrong, our goal as cooks is to bring out the best in that chicken or those leeks. But the ingredients we add in preparing these dishes are as important as the focus. Make these ingredients and keep them in your pantry or freezer.
I consider marinara sauce to be a kitchen staple, so I make it in larger quantities than I need and then freeze it in freezer bags in one-cup amounts. Far better than anything you can buy and just as convenient.
Spanish paprika tastes like smoke. In fact, it's an addictive smoke - a culinary nicotine. If you follow food trends you already know how popular it's become, but if you haven't tried it, you must.
This recipe for a Moorish spice mixture is intended for for pork, but I've found it's also great on chicken and lamb. Best of all, it keeps well so it's always handy.
A combination of bell peppers and almonds and originating in Catalonia, Spain, Romesco Sauce is a classic: rich, full, spicy, edgy, and absolutely delicious. I've called it "the other red sauce" to distinguish from Italy's tomato sauces.
This recipe is my version of the olive mix served on the famous New Orleans Mufaletta sandwich. It's certainly great on the sandwich, but is also an excellent topping for Bruschetta, is a good base for Pasta Putanesca, and is delicious on grilled chicken.