This chunkier (more rustic, I prefer) recipe is all about flexibility. If you want more garlic (!), go for it. If you want to double the mint, go for it. If you need to omit any ingredients for allergy reasons (e.g., puréed tofu in place of the yogurt), no problem; just be sure to adjust the flavors as they suit your preferences.
This roll and its variants can be used to build any number of sandwiches: everything from hoagies, submarines, or grinders to Po’ Boys and -- dare I say it -- Bánh mì. Classic Italian meats are home here just as much as your traditional Philly Cheesesteak ingredients. Or simply enjoy cut along the width with fresh, lightly salted butter!
This classic French-inspired recipe has always been a hit at social events: easy to eat, great as a starter, healthfully inclined (where the salmon is concerned, at least; I find it’s best not to think about the butter), and makes for a great presentation! Rillettes (pronounced, “rih-LET”) is made most traditionally with seasoned pork rendered in fat and slow-cooked for hours, similar to confit. Duck, game birds, anchovies, or tuna are also commonly used.
This custard base recipe can be used for a number of purposes, from ice cream to crème anglaise to bread pudding. You may add or subtract flavorings (i.e., vanilla) at your discretion based on what the recipe is being adapted for (Tip: cinnamon and cardamom go especially well with vanilla). For example, I’ve made rosemary ice cream a number of times, infusing the custard with fresh rosemary. This adaptation omits the vanilla entirely.
This spicy pickling solution can be used on a number of fruits and veggies to great effect. The coriander is key in this recipe and adding the star anise gives it more depth and nuance. Red pepper flakes are optional if you don’t have much of a palette for spicy flavors, or you can reduce it to 1 tbsp. Bok choy, red bell peppers, and nectarines are among my favorite things to pickle. The sky’s the limit with this recipe.