Cheesecake Factory’s Sautéed Spinach
390 calories
N/A g fat (21 g saturated)
517 mg sodium
Price: $4.95
Even spinach, arguably the most nutritious veggie on the planet, doesn’t stand a chance when in the Cheesecake Factory’s greasy grip. “Sautéed” is restaurant code for “soaked in butter,” which is why you’re looking at a leafy green with more than a day’s worth of saturated fat—a pretty steep price to pay for an indulgent side, and absolute blasphemy for a scoop of produce. There are much safer ways to make your veggies go down smoothly, and they start in your home kitchen.
Eat This Instead!
Garlic-Lemon Spinach (Check out our recipe!)
80 calories
4 g fat (0.5 g saturated)
280 mg sodium
Cost per serving: $1.40
Save! 310 calories and $3.55!
Boston Market’s Sweet Potato Casserole
480 calories
14 g fat (4.5 g saturated)
250 mg sodium
Price: $2.29
One of the main benefits of opting for sweet potatoes over standard spuds is that they cause less dramatic blood sugar spikes, a nutritional virtue that Boston Market completely nullifies by loading its yams with 15 (!) teaspoons of sugar. Thanks in part to a sweet streusel topping and a boatload of marshmallows, sugar shows up a total of seven times on this casserole’s ingredients list, making it a dessert in disguise. And speaking of ingredients, this starchy side has far too many—a risk you take whenever you dine outside your own four walls.
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Yukon Gold & Sweet Potato Gratin (Check out our recipe!)
210 calories
7 g fat (4.5 g saturated)
180 mg sodium
Cost per serving: $1.24
Save! 270 calories and $1.05!
Cheesecake Factory’s Mashed Potatoes
560 calories
N/A g fat (25 g saturated)
855 mg sodium
Price: $4.95
Ordering mashed potatoes is risky business. Depending on how much butter and cream the restaurant chooses to stuff in its spuds, you could be getting the healthiest taters on the menu, or a starchy side, like this CF version, with more than a day’s saturated fat and more calories than a large order of McDonald’s french fries. That’s no small potatoes, so if you want to avoid playing dietary Russian roulette, smash your spuds in the safety of your own home kitchen.
Eat This Instead!
Roasted Garlic Mashed Potatoes (Check out our recipe!)
170 calories
5 g fat (3 g saturated)
270 mg sodium
Cost per serving: $0.61
Save! 390 calories and $4.34!
WORST BAKED POTATO
Ruby Tuesday’s Loaded Baked Potato
568 calories
28 g fat (N/A g saturated)
536 mg sodium
Price: $3.69
Not even baked potatoes are safe in the restaurant world. Chains get fancy with their taters to entice diners to drop more cash on a supposedly superior side, but the only benefit you’ll get from topping your potato with butter, sour cream, bacon, and cheese is a protruding gut. Want to get fancy with the potato? Try a scoop of salsa.
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Twice Baked Potatoes (Check out our recipe!)
200 calories
10 g fat (4 g saturated)
450 mg sodium
Cost per serving: $1.18
Save! 368 calories and $2.51!
WORST SIDE DISH
T.G.I. Friday’s Parmesan Steak Fries
660 calories
49 g fat (10 g saturated)
630 mg sodium
Price: $2.99
Haven’t the folks at Friday’s heard that double dipping is frowned upon? These greasy potato sticks get not one, but two oil baths—a trip to the deep fryer and an extra dousing of oil to ensure the Parmesan sticks to the spuds—which is why they come with an entrée-worthy calorie count. If you want more slimming, satisfying fries, you’re better off being left to your own device—the oven, that is.
Eat This Instead!
Crispy Oven-Baked Fries (Check out our recipe!)
190 calories
8 g fat (1.5 g saturated)
240 mg sodium
Cost per serving: $0.57
Save! 470 calories and $2.42!
Crispy Oven-Baked Fries
Crispy baked fries: for so many years an oxymoron, now just 40 minutes away. The key here is washing the surface starch from the potatoes before baking, which helps encourage surface browning and crisping. The rosemary and Parmesan are nice touches, but the real star of this show is the spud itself.
You’ll Need:
2 medium russet potatoes
2 Tbsp canola oil
Salt to taste
2 cloves garlic, very finely minced
1 tsp fresh rosemary leaves
¼ cup grated Parmesan
How to Make It:
• Preheat the oven to 425°F.
• Peel the potatoes and cut into ¼-inch fries (about twice the thickness of standard fast-food fries). Soak in warm water for at least 15 minutes before cooking.
• Drain the potatoes and dry thoroughly.
• Combine the fries and the oil in a mixing bowl and toss until they’re evenly coated.
• Season thoroughly with salt. Spread the fries out on a large baking sheet, being careful they don’t overlap. Bake for 30 minutes, until the fries are just tender and lightly browned on the outside.
• Sprinkle with the garlic, rosemary, and Parmesan and return to the oven for another 10 minutes, until the cheese is melted and the garlic lightly browned.
Makes 4 servings
Per Serving:
$0.57
190 calories
8 g fat (1.5 g saturated)
240 mg sodium
Green Bean Casserole
Perhaps the most famous back-of-the-box recipe ever, this home-cooked classic was invented in 1955 by the Campbell Soup Company, an ingenious way to get consumers to buy their Cream of Mushroom soup when items like fresh mushrooms and green beans were tough to come by. Those days, of course, are long gone, and the casserole is badly in need of an update. This version stays true to the original flavors (onions, mushrooms, green beans bound in a creamy sauce), but uses fresh ingredients to create something with texture, flavor, and nutrition far exceeding the original.
You’ll Need:
Salt
1 lb green beans
1 Tbsp butter
1 red onion, thinly sliced
2 cloves garlic, minced
6 oz cremini mushrooms, sliced
2 Tbsp flour
1 cup low-sodium beef or chicken stock
1 cup 2% milk
Black pepper to taste
½ cup panko bread crumbs, tossed with 1 Tbsp olive oil
How to Make It:
• Bring a large pot of water to a boil. Season with salt and cook the green beans for about 3 minutes, until crisp-tender. Drain and run cold water over the beans to help stop the cooking.
• Preheat the oven to 475˚F.
• Heat the butter in a large skillet over medium heat. Add the onions and garlic and cook for about 5 minutes, until the onions are very soft and translucent. Add the mushrooms and cook for about 5 minutes, until lightly browned. Stir in the flour and cook for 1 minute, then add the stock and milk, whisking to help prevent lumps from forming. Add the green beans and simmer for about 3 minutes, until the sauce thickens and clings to the vegetables. Season to taste with salt and black pepper.
• Pour the green beans into an 8" ×8" casserole dish and top with the bread crumbs. Place on the middle rack and bake for 8 to 10 minutes, until the bread crumbs are golden brown.
Makes 6 servings
Per Serving:
$1.08
110 calories
2.5 g fat (1.5 g saturated)
310 mg sodium
Roasted Garlic Mashed Potatoes
Everyone needs a great mashed potato recipe, and this is a perfect place to start: creamy and rich, but made with 2% milk and just a bit of butter. A potato ricer helps create smooth, fluffy mashed potatoes, but a potato masher or even a few active forks will work in a pinch.
Trick out your mashed potatoes with any of these extras:
• Artichoke hearts, lemon zest, and grated Parmesan
• Crumbled bacon, sharp Cheddar, and minced scallions
• Sun-dried tomatoes, chopped olives, and crumbled goat cheese or feta
• Caramelized onions and grated horseradish
You’ll Need:
2 lbs Yukon gold potatoes, peeled and quartered
Salt to taste
1 cup 2% milk
2 Tbsp butter
Black pepper to taste
Chopped fresh chives or minced rosemary (optional)
How to Make It:
• Fill a large saucepan with water and add the potatoes. Season with a few pinches of salt and bring to a boil. Cook for about 20 minutes, until the potatoes are just tender. Drain.
• While the potatoes cook, combine the milk and garlic in a small saucepan and bring to a simmer. Use a fork or a potato masher to mash the garlic into the milk. Keep warm until the potatoes are cooked.
• If you have a potato ricer, rice the drained potatoes into a large bowl. If not, mash them with a potato masher or the largest forks you can find. Add the butter to the potatoes and continue mashing. Next, stir in the milk, one large spoonful at a time, using a wooden spoon to help whip the liquid into the potatoes (this will create a smoother, more stable emulsion).
• Season with salt and black pepper and stir in any herbs you may be using.
Makes 6 servings
Per Serving:
$0.61
170 calories
5 g fat (3 g saturated)
270 mg sodium
Apple-Sausage Stuffing
Stuffing, as the name implies, was once invariably cooked inside the bird, where rendered turkey juices would transform it into a savory mush. Delicious, to be sure, but lacking in texture and loaded with calories. These days, stuffing is most often baked on its own, which gives you full control over the final taste, texture, and nutritional profile, but also means you need to punch up the flavors. We turn to the combination of sausage, tart apples, and fresh sage, which effortlessly converts a normal stuffing into something extraordinary—equally good with Garlic-Rosemary Roast Beef, Bourbon-Glazed Ham, or a our holiday bird.
You’ll Need:
1 tsp olive oil
2 links turkey sausage, preferably apple, casings removed
1 medium onion, diced
2 stalks celery, diced
1 Granny Smith apple, cored, peeled, and diced
½ cup dried cranberries
2 cloves garlic, minced
5 cups cubed bread from a sturdy loaf or baguette, preferably whole wheat*
10–12 leaves fresh sage, chopped
1½ cups low-sodium chicken stock
1 egg, beaten
Salt and black pepper to taste
2 Tbsp cold butter, diced
* Slightly stale bread works best. If the bread is fresh, place in a 350°F oven for 10 minutes before using.
How to Make It:
• Heat the olive oil in a large skillet over medium heat. Add the sausage, onion, celery, apple, cranberries, and garlic and sauté for about 10 minutes, until the vegetables are soft and the sausage is just cooked through.
• Combine the bread, sausage-vegetable mixture, sage, stock, and egg in a large mixing bowl. Toss to evenly coat the stuffing with the liquid. Season with a few pinches of salt and black pepper. Place in a 13" x 9" casserole dish and dot with the butter.
• Bake, uncovered, for about 40 minutes, until the top of the stuffing is nicely browned and crunchy.
Makes 6 to 8 servings.
Per Serving:
$1.37
160 calories
7 g fat (2.5 g saturated)
290 mg sodium
Twice-Baked Potatoes
“Twice baked” normally means twice as caloric, but we keep matters in control by employing milk and yogurt to enrich these potatoes. Of course, a little bit of cheese and bacon go a long way toward giving the spuds the indulgent feel they demand. Perfect with a grilled steak, but these could also double as potato skins for an appetizer or snack during the ballgame.
You’ll Need:
2 medium russet potatoes
Olive oil for coating the potatoes
4 strips bacon, cooked and crumbled*
½ cup 2% milk
1 Tbsp butter
2 Tbsp Greek yogurt
½ cup chopped scallions (green parts only)
½ cup shredded sharp Cheddar cheese
Tabasco to taste
Salt and black pepper to taste
* Cook the bacon for 15 minutes on a baking sheet alongside the potatoes.
How to Make It:
• Preheat the oven to 375°F. Prick the potatoes all over with a fork, then rub with a light layer of oil. Place on the middle rack of the oven and bake for about 40 minutes, until tender all the way through. Increase the oven temperature to 450°F.
• When the potatoes have cooled slightly, cut them in half lengthwise and carefully scoop out the flesh, being careful not to tear the skins. Combine the potato flesh in a mixing bowl with the bacon, milk, butter, yogurt, scallions, about three-fourths of the cheese, Tabasco, and salt and pepper. Mix thoroughly, then divide among the potato skins. Top with the remaining cheese. Return to the oven and bake for 7 to 10 minutes, until browned on top.
Makes 4 servings
Per Serving:
$1.18
200 calories
10 g fat (4 g saturated)
450 mg sodium
Yukon Gold & Sweet Potato Gratin
The basic idea behind a gratin is to turn the potato into a vessel for heavy cream and butter, which explains why a side portion of a restaurant gratin could have more calories than the entrée it accompanies. We slim our version down by trading in milk for the traditional cream and buffering the normal potatoes with nutrient-dense, fiber-loaded sweet potatoes. Try this with a roasted chicken, a grilled steak, or your next Thanksgiving turkey.
You’ll Need:
2 Tbsp butter
2 Tbsp flour
2 cups 2% milk
Pinch nutmeg
2 medium Yukon gold potatoes, peeled and sliced into ⅛"-thick slices
2 medium sweet potatoes, peeled and sliced into ⅛"-thick slices
Salt and black pepper to taste
½ cup grated Gruyère or other Swiss cheese
Fresh chopped rosemary for garnish (optional)
How to Make It:
• Preheat the oven to 375°F.
• Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook, stirring, for 1 minute to help eliminate a bit of that raw flour taste. Slowly add the milk, whisking to help prevent lumps from forming. Simmer the béchamel for 5 minutes, until it begins to thicken to the consistency of heavy cream. Season with the nutmeg.
• Layer the potatoes in an overlapping pattern in the bottom of a 10" cast-iron skillet or 8" x 8" baking dish, alternating between regular and sweet potatoes and seasoning each layer with salt and black pepper. (You should have enough potatoes to make a 4-layer gratin.) Pour over the béchamel, then top with the grated cheese.
• Cover with foil and bake for 20 minutes. Increase the temperature to 450°F. Remove the foil and continue baking for about 20 minutes, until the surface of the gratin is nicely browned all over.
Makes 6 servings
Per Serving:
$1.24
210 calories
7 g fat (4.5 g saturated)
180 mg sodium
Stuffed Tomatoes
Just 2 minutes of prep work and 20 minutes of cooking turn normal tomatoes into something memorable: sweet, creamy, crunchy, and imbued with faint whispers of garlic and fresh basil. If you want to take these over the top, try wrapping each tomato with a slice of prosciutto before baking. Pork or not, these are a perfect partner for Steaks with Red Wine Sauce or Smothered Pork Chops.
You’ll Need:
4 medium beefsteak or other round tomatoes
1 cup panko bread crumbs
½ cup fresh goat cheese or feta
¼ cup chopped fresh basil
1 Tbsp olive oil
2 tsp finely minced garlic
Salt and black pepper to taste
How to Make It:
• Preheat the oven to 400°F.
• Cut the tops off the tomatoes and use a spoon to scoop out the core and seeds and discard. In a mixing bowl, combine the bread crumbs, cheese, basil, olive oil, and garlic and season with salt and black pepper. Stuff the tomatoes with the mixture.
• Place the tomatoes in a baking dish and bake for about 20 minutes, until the bread crumbs are golden brown and the tomatoes are lightly caramelized.
Makes 4 servings
Per Serving:
$1.46
160 calories
8 g fat (3.5 g saturated)
360 mg sodium
Garlic-Lemon Spinach
Spinach got its bad reputation among finicky eaters because most people have had to endure plates of plain boiled or steamed greens, which taste like nothing but chlorophyll. This version, rich with garlic- and red pepper–infused olive oil, will convert the most closed-minded skeptics.
You’ll Need:
1 Tbsp olive oil
3 cloves garlic, thinly sliced
Pinch red pepper flakes
2 bunches spinach, stems removed, washed and dried
Juice of 1 lemon
Salt and black pepper to taste
How to Make It:
• Heat the olive oil in a large sauté or saucepan over medium-low heat. Add the garlic and red pepper flakes and cook gently for about 3 minutes, until the garlic is lightly browned. Add the spinach and cook, moving the uncooked spinach to the bottom of the pan with tongs, for about 5 minutes, until fully wilted. Drain off any excess water from the bottom of the pan. Stir in the lemon juice and season to taste with salt and black pepper.
Makes 4 servings
Per Serving:
$1.40
80 calories
4 g fat (0.5 g saturated)
280 mg sodium
This version is about as classic as potato salad gets, except for the fact that we resist the urge to drown the vegetables in a viscous sea of mayo. Instead, the mayo is bolstered with Dijon and a tangy shot of vinegar. The result: a healthier potato salad that still tastes like the picnic classic we all adore.
You’ll Need:
3 lbs red potatoes, all similar in size
Salt and black pepper to taste
2 stalks celery, chopped
¼ cup chopped pickles (preferably gherkins or cornichons)
1 small red onion, chopped
2 Tbsp Dijon mustard
½ cup mayonnaise
2 Tbsp white wine vinegar
3 hard-boiled eggs, chopped
Smoked paprika (optional)
How to Make It:
• Place the potatoes in a large pot and fill with enough cold water to easily cover. Season the water with 1 teaspoon salt and bring to a boil. Cook the potatoes until tender all the way through (the tip of a paring knife inserted into a potato will meet little resistance). Drain.
• When cool enough to handle, chop the potatoes into ¾" pieces. Place in a large bowl and add the celery, pickles, onion, mustard, mayonnaise, vinegar, and eggs. Toss to coat. Season with salt and pepper and sprinkle with the paprika (if using).
Makes 10 servings
Per Serving:
$0.92
190 calories
10 g fat (2 g saturated)
320 mg sodium
Baked beans, both the type that come in cans and those that come from the kitchens of barbecue shacks, are usually one step away from candy, bombarded as they are with brown sugar, molasses, and honey. Too bad, since beans really are A-list eats. To preserve their health status and maximize deliciousness, we mitigate the sugar surge and build flavor instead with a few of our all-time favorite foods: cayenne, beer, and bacon.
You’ll Need:
4 strips bacon, chopped into small pieces
1 medium onion, minced
2 cloves garlic, minced
2 cans (16 oz each) pinto beans, rinsed and drained
1 cup dark beer
¼ cup ketchup
1 Tbsp chili powder
1 Tbsp brown sugar
Pinch of cayenne pepper
How to Make It:
• Heat a large pot or saucepan over medium heat. Add the bacon and cook until it’s just turning crispy, 3 to 5 minutes. Add the onion and garlic and sauté until translucent, another 3 minutes. Stir in the beans, beer, ketchup, chili powder, brown sugar, and cayenne. Simmer until the sauce thickens and clings to the beans, about 15 minutes.
Makes 6 servings
Per Serving:
$0.81
170 calories
3 g fat (1 g saturated)
570 mg sodium
Grilled Mexican-Style Corn
This is how corn is served on the streets of Mexico, robed in a thin sheen of mayo (instead of butter) and topped with a sprinkling of chili powder and cheese. If you want to cut the calories, lime juice and chili powder alone offer a vast improvement over standard boiled corn—but once you try the full package, you’ll have a hard time eating it any other way.
You’ll Need:
4 ears of corn, husked
1 tsp salt
2 Tbsp mayonnaise
Juice of 1 lime
½ Tbsp chili powder
Finely grated Parmesan
How to Make It:
• Heat a grill until hot. While the grill is warming up, bring a pot of water to a boil. Add the corn and salt. Boil for 5 to 7 minutes, until the corn until slightly tender, but not cooked all the way through. Drain the corn and transfer to the grill; lightly char the kernels.
• Mix the mayonnaise and lime juice. Remove the corn from the grill, paint with a bit of the citrus mayonnaise, then dust with chili powder and Parmesan.
Makes 4 servings
Per Serving:
$0.64
210 calories
9 g fat (2 g saturated)
430 mg sodium
Crunchy, cool, and suffused with vinegar tang, this slaw has nothing to do with those soupy, mayo-drenched, oversweetened versions you find in most supermarket deli cases. Great as a side, but also perfect for topping sandwiches.
You’ll Need:
2 Tbsp Dijon mustard
2 Tbsp mayonnaise
2 Tbsp vinegar (red wine, white wine, or cider)
2 Tbsp canola oil
Salt and black pepper to taste
½ head green cabbage, very thinly sliced
½ head red cabbage, very thinly sliced
3 carrots, cut into thin strips
1 tsp fennel seeds
How to Make It:
• Mix the mustard, mayonnaise, and vinegar in a bowl. Slowly whisk in the oil. Season with salt and pepper.
• Combine the cabbages, carrots, fennel seeds, and dressing in a large bowl. Toss so that everything is evenly coated and season with more salt and pepper.
Makes 6 servings
Per Serving:
$0.78
130 calories
8 g fat (1 g saturated)
200 mg sodium
This simple roasting technique can be applied to any of a dozen different vegetables: asparagus, cauliflower, Brussels sprouts, red potatoes. Of course, the times will vary depending on the vegetable of choice (asparagus will be done in less than 10 minutes; potatoes will take closer to 30), but the results are uniformly satisfying.
You’ll Need:
1 head broccoli, cut into florets, bottom part of the stem removed
1 Tbsp olive oil
Salt and black pepper to taste
¼ cup grated Parmesan cheese
How to Make It:
• Preheat the oven to 450°F. Toss the broccoli with the olive oil, salt, and pepper and spread out evenly on a baking sheet. Roast in the oven until the broccoli is tender and lightly browned, about 12 minutes. Remove from the oven, toss with the cheese, and serve.
Makes 4 servings
Per Serving:
$0.91
100 calories
5 g fat (1.5 g saturated)
220 mg sodium
Honey-Roasted Carrots
The difference between boring vegetables and exciting ones sometimes boils down to one or two ingredients. Here, honey and thyme transform otherwise pedestrian carrots into something crave worthy.
You’ll Need:
1 bunch carrots, tops trimmed, peeled, and halved
1 Tbsp olive oil
1 Tbsp fresh thyme (or ½ tsp dried thyme)
Salt and black pepper to taste
2 Tbsp honey
How to Make It:
• Preheat the oven 425°F.
• Toss the carrots with the olive oil and thyme and season with salt and pepper. Place on a baking sheet and roast on the middle rack of the oven for about 15 minutes, until the carrots are soft and just beginning to brown. Drizzle with the honey and use tongs to toss the carrots so that they’re evenly coated. Return to the oven and roast for about 10 minutes longer, until the honey caramelizes and the surface of the carrots turns a deep brown color.
Makes 4 servings
Per Serving:
$0.72
110 calories
3.5 g fat (0.5 g saturated)
220 mg sodium
These chips aren’t just considerably better for you than the standard supermarket fried variety, they’re also about three times as delicious, thanks to the fresh potato flavor and a smoky touch from paprika. Eat them as a snack, or serve alongside a grilled steak or a burger.
You’ll Need:
1 large russet potato
2 Tbsp olive oil
1 tsp smoked paprika
Salt and black pepper to taste
How to Make It:
• Preheat the oven to 350°F. Peel the potato and slice as thinly and uniformly as possible. (If you have a kitchen mandoline, now’s the time to use it.)
• Soak the potato slices for at least 5 minutes in cold water. Drain and pat dry, then toss in a bowl with the olive oil, paprika, salt, and pepper.
• Lay the potatoes out on an oiled baking sheet. (The slices can overlap.) Bake until the potatoes are golden brown and crunchy, about 30 minutes.
Makes 4 servings
Per Serving:
$0.38
130 calories
7 g fat (1 g saturated)
150 mg sodium
Brussels sprouts are the type of food that strikes horror in the hearts of picky eaters. We promise, the smoke of the bacon, the heat of the red pepper flakes, and the crunch of the almonds will win over even the most stubborn veggie-phobe.
You’ll Need:
4 strips bacon, chopped into small pieces
2 cloves garlic, peeled
1 tsp red pepper flakes
1 lb Brussels sprouts, bottoms trimmed, cut in half
Salt to taste
2 Tbsp sliced almonds
Black pepper to taste
How to Make It:
• Heat a large skillet or sauté pan over medium heat. Add the bacon and cook until crispy, about 5 minutes. Remove to a plate lined with paper towels. Discard all but 1 tablespoon of the rendered bacon fat.
• Add the garlic, pepper flakes, Brussels sprouts, and a pinch of salt to the skillet. Sauté until the sprouts are lightly browned on the outside and tender—but still firm—throughout, 10 to 12 minutes. Add the almonds and sauté for another minute or two. Season with salt and pepper.
Makes 4 servings
Per Serving:
$0.64
210 calories
9 g fat (2 g saturated)
430 mg sodium
It always helps to have a few secret weapons up your sleeve. These 10 sauces, salsas, and rubs hail from all over the world, but they share one thing in common: They bring maximum flavor impact with minimum effort. Have at least a few of them in the fridge at all times and you can turn even the dullest meal into something memorable.
Orange-Cranberry Relish
Amazing with a Thanksgiving bird, of course, but also great with roast chicken or spread on sandwiches.
You’ll Need:
1 bag (12 oz) frozen cranberries
Zest and juice from 1 orange
⅓ cup sugar, plus more if needed
1 tsp fresh grated ginger
How to Make It:
• Combine the cranberries, orange juice, sugar, and ginger in a saucepan set over medium heat. Simmer for 20 to 25 minutes, until the cranberries break down to form a thick sauce. Taste and adjust the sweetness with more sugar if necessary. Add the orange zest just before serving.
Makes about 15 servings
Chimichurri, an herb-based sauce from Argentina, is used to adorn and enhance a variety of different dishes—grilled meats and fish above all. After some careful reflection, we’ve decided that chimi is pretty much the world’s greatest condiment, turning mediocre food good and making good food great. Once you make it, you’ll have a hard time not painting it on everything you come across: sandwiches, grilled vegetables, eggs.
You’ll Need:
1 cup rough chopped parsley (about half a bunch)
1 clove garlic
½ tsp salt
2 Tbsp water
1½ Tbsp red wine vinegar
¼ cup oil
½ tsp sugar
1 Tbsp minced jalapeño
How to Make It:
• Combine all ingredients in a food processor and pulse until fully blended.
Makes roughly 1 cup; keeps in the refrigerator for up to one week
Consider this your barbecue-sauce blueprint; from here, you can adjust with ingredients like honey, beer, hot sauce, or anything else that excites your taste buds.
You’ll Need:
2 Tbsp butter
1 small onion, minced
1 cup ketchup
2 Tbsp brown sugar
2 Tbsp apple cider vinegar
1 Tbsp Worcestershire sauce
½ Tbsp dry mustard
½ tsp paprika (preferably smoked)
½ tsp garlic powder
⅛ tsp cayenne
Black pepper to taste
How to Make It:
• In a medium saucepan, melt the butter over low heat. Add the onion and sauté until soft and translucent. Stir in the ketchup, brown sugar, vinegar, Worcestershire, mustard, paprika, garlic powder, cayenne, and a few pinches of black pepper. Simmer over low heat for 15 minutes until you have a thick, uniform sauce.
Makes about 1½ cups; keeps in the refrigerator for up to 2 weeks
This chunky, fresh tomato salsa comes together with about 3 minutes’ worth of knife work, yet it adds a complex trio of sweet, heat, and acid to everything from sandwiches to grilled fish.
You’ll Need:
2 lbs Roma tomatoes, seeded and chopped
1 small red onion, diced
1 jalapeño pepper, seeded and minced
½ cup chopped cilantro
Juice of 1 lime
Salt to taste
How to Make It:
• Combine the tomatoes, onion, jalapeño, cilantro, and lime juice in a mixing bowl. Season with salt.
Makes about 3 cups; keeps for 3 days in the refrigerator
You can buy perfectly fine pesto in the refrigerated section of most supermarkets (we like Cibo), but it will never taste as good as a homemade batch—which, by the way, takes all of 3 minutes to make. It works equally well as a marinade as it does for a post-grill dipping sauce. To keep it extra fresh and green, float a thin layer of oil on top of the pesto before refrigerating—the oil will keep the basil from oxidizing and turning dark. Try substituting arugula for the basil for a peppery alternative.
You’ll Need:
2 cloves garlic, chopped
2 Tbsp pine nuts
3 cups fresh basil leaves
¼ cup grated Parmesan
Salt and black pepper to taste
½ cup olive oil
How to Make It:
• Place the garlic, pine nuts, basil, and Parmesan, plus a few pinches of salt and pepper, in a food processor. Pulse until the basil is chopped. With the motor running, slowly drizzle in the olive oil until fully incorporated and a paste forms.
Makes about 1 cup; keeps for 2 weeks in the refrigerator
Coat meat, fish, or vegetables with this potent blend of seasonings and cook over high heat until it transforms into a dark, savory crust.
You’ll Need:
1 Tbsp paprika
1 Tbsp salt
2 tsp black pepper
2 tsp ground cumin
2 tsp garlic powder
2 tsp onion powder
1 tsp dried oregano
½ tsp cayenne pepper
How to Make It:
• Mix all of the spices together in a bowl or plastic storage container.
Makes about ⅓ cup; keeps in your spice cabinet for up to 2 months
Many American versions of guacamole include ingredients like cumin, sour cream, and (gasp!) mayo. But guac is really at its best with just a few carefully balanced ingredients: garlic, a good pinch of salt, and a squeeze of lemon or lime. And of course, perfectly ripe Hass avocados. Use that as your base; everything else—onion, jalapeño, cilantro, tomato—is just a bonus.
You’ll Need:
2 cloves garlic, peeled
Kosher salt to taste
¼ cup minced red onion
1 Tbsp minced jalapeño
2 ripe avocados, pitted and peeled
Juice of 1 lemon or lime
Chopped fresh cilantro (optional)
How to Make It:
• Use the side of a knife to smash the garlic against the cutting board. Finely mince the cloves, then apply a pinch of salt to the garlic and use the side of your knife to work the garlic into a paste. Scoop the garlic into a bowl, then add the onion, jalapeño, and avocados and mash until the avocados are puréed, but still slightly chunky. Stir in the lemon juice, cilantro (if using), and salt to taste.
Makes about 2 cups
Raw garlic can be harsh and overpowering. Overcooked garlic can be acrid and off-putting. But slow-roasted garlic is like savory candy—sweet and inviting with its mellowed garlic flavor. Fold into mashed potatoes or salad dressings (especially Caesar) or simply spread on on a loaf of bread, top with a bit of Parmesan, and bake until brown for heroic garlic bread.
You’ll Need:
1 head of garlic
1 Tbsp olive oil
How to Make It:
• Preheat the oven to 325°F. Separate the garlic cloves and peel them. Place in the center of a large piece of aluminum foil and drizzle with the oil. Fold the foil to enclose the garlic. Place on a baking sheet and bake for 35 to 40 minutes, until the garlic is soft enough to spread like warm butter. Transfer to a covered jar or container.
Store in the fridge for up to 2 weeks
You won’t find a simpler recipe in this book, but this bright, sweet, lightly acidic sauce is perfect for pizzas and topping dishes like Chicken Parm. For a real marinara, simmer this mix below in a saucepan with garlic and onions, then accentuate with flavor boosters like red pepper flakes or fresh basil.
You’ll Need:
1 (28 oz) can whole peeled tomatoes, liquid discarded
1 Tbsp olive oil
½ tsp salt
How to Make It:
• Use your hands to lightly crush the tomatoes through your fingers (careful, juice can spray out). Stir in the oil and season with salt.
Makes about 2 cups
This Catalan condiment is used throughout Spain as a dip for vegetables and a sauce for grilled meats and fish. It’s at its best when served alongside lightly charred asparagus spears, tuna steaks, a few slices of sirloin, or some roasted potatoes.
You’ll Need:
3 Tbsp olive oil
2 slices bread, torn into small pieces
2 Tbsp chopped almonds
2 cloves garlic, chopped
1 tsp smoked paprika
½ jar (12 oz) roasted red peppers
1 Tbsp red wine vinegar or sherry vinegar
Salt and black pepper to taste
How to Make It:
• Heat 1 tablespoon of the olive oil in a medium sauté pan set over medium heat. Add the bread crumbs, almonds, garlic, and paprika and sauté for about 5 minutes, until the bread is lightly golden and crunchy. Transfer to a blender and add the remaining 2 tablespoons olive oil, the red peppers, vinegar, and a sprinkle of salt and pepper; purée until smooth.
Makes about 2 cups