Anchovy Dressing with Capers This is for anchovy lovers-and we are, so we make a lot. Don't be tempted to halve the recipe: Mashing anchovies takes time and, anyway, there are any number of wonderful ways to use this. Besides salads, spoon it over boiled...
Nancy's BBQ Sauce This is a sweet sauce, with some tang from the apple vinegar and little heat from the cayenne. Use it on pork, hamburgers, steak, barbecued beans, or shrimp. This is the sauce we use on our bestselling Barbecued Chicken with Toasted Fennel...
Pork Loin Larded with Garlic and Black Pepper in Tomato-Wine Sauce Ricardo grew up in a conservative household, in the middle of the last century, in Mexico, which didn't make it easy to learn his mother's cooking secrets and recipes. But, truly, persistence and...
Dilled Yogurt Sauce There is no better accompaniment to Yellow Tomatoes Stuffed with Lamb Sausage and Orzo than this cooling, refreshing sauce. It is also tasty spooned into pita pockets stuffed with crisp mixed greens. The best way to chop dill is not with a knife on...
Roasted Chicken Breast Chunks with Sesame Dressing Asian-inspired dishes are very popular at Mangia. This is a superb party dish; its plating alone makes it appealing. The sauce is first-rate on its own, too, with roasted or steamed vegetables or tofu. FOR THE...
Yellow Tomatoes Stuffed with Lamb Sausage and Orzo Inspired by Nancy's trip to Turkey, these tomatoes will taste even better if they've been grown in your own garden. In that event, use whatever color you have yellow or red. 2 quarts water1 cup orzo6 medium yellow...
Eddie's Roasted Garlic Dip Eddie is one of the chefs at Mangia, and one day, out of the blue, he whipped this up. It is sensational as a dip for artichokes or as a sauce for roasted turkey or pork. 1 ½ cups mayonnaise2 tablespoons Roasted Garlic¼ cup chopped cilantro1...
Red Onion Jam Cooked onions, especially red onions, sweeten and caramelize and taste totally different from raw onions. This is great used as a spread on sandwiches or panini or served as a condiment with roasted meats and green salads. Some even like it on pasta. 4...
Mustard Applesauce This applesauce is chunky and has character and a certain clout. Like most of our accent condiments and sauces, we use this in different ways: with beef, chicken, pork, or veal; as a sandwich spread; or alongside green salad, or a soft cheese. 6...
Roast Filet of Beef with Peppercorn Crust Here is the most reliable the little black dress, if you will of special-occasion dishes. And this filet becomes even more interesting when served, as we suggest you do below, with Mustard Applesauce spooned alongside the...
Spicy Marinated Roasted Turkey Breast Toasting seeds brings out their flavor, and you will be able to identify the cumin and coriander in the Indian marinade we use here. The longer you marinate the turkey, the better: We suggest 24 hours. You will need several...
Roasted Garlic Fresh garlic is pungent and sharp. Roasted garlic is just the opposite sweet and mellow in flavor, silky in texture. Because it has a more subtle flavor, it becomes a lot more cooperative as an ingredient. We think it is a must in some of our sauces and...
