Rhubarb-and-Currant Mostarda
This tart star of the cheese and charcuterie boards at Louis M. Martini, this slightly sweet mostarda gets plenty of gentle heat and acid from dry mustard, mustard seeds, and red wine vinegar. Dried black currants plump up as they absorb the liquid, providing a juicy bite. Serve leftovers with roast duck, chicken, or turkey.
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This Oyster Sauce Will Make Any Stir-Fry Instantly Delicious
Rich and deeply satisfying, Mega Chef is your new secret ingredient for instant flavor.
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Adobo
Toasting the dried chiles before boiling them revives their flavor and helps extract even more of it into the final adobo. When boiling the chiles, pile the onion pieces on top to keep the chiles submerged. This adobo is also part of Claudette Zepeda's Birria Tacos recipe.
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Lemon Aioli
The ideal balance of creamy and tart, this quick lemon-and-garlic-spiked aioli rounds out savory paella.
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Shiitake Dashi
A gentle steep is the best way to coax the sweet umami–without any bitter notes–from the kombu and shiitakes in this all-purpose dashi.
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Mirin-Soy Sauce
Sometimes called eel sauce or unagi sauce, this mirin-soy sauce is sweet, salty, and easy to make at home. Reducing just three ingredients together over low heat until they reach a syrupy consistency creates this drizzle-ready sauce that keeps for weeks.
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