olive oil, 1 tbsp
garlic, 1 clove, peeled
chopped tomatoes, one 14-oz (440-g) can
Heat the olive oil and garlic in a medium saucepan over medium heat just until the garlic is fragrant, 2–3 minutes. Add the tomatoes and a generous pinch each of salt and pepper and reduce the heat to medium-low. Cook, stirring occasionally, until the sauce reduces and thickens, about 20 minutes.
Purée the sauce using an immersion or traditional blender. (The marinara sauce can be refrigerated in an airtight container for up to 2 days; bring to room temperature before using.)
unsalted butter, 2 tbsp
all-purpose flour, 2 tbsp
Dijon mustard, 1 tsp
grated nutmeg, ¼ tsp
whole milk, 1 cup (8 fl oz/250 ml)
Gruyère cheese, ¼ cup (1 oz/30 g) shredded
Melt the butter in a small saucepan over medium heat. Add the flour and cook, whisking, for 1 minute, until a smooth paste forms. Stir in the mustard, nutmeg, and salt and pepper to taste, then slowly whisk in the milk. Cook, whisking, until the sauce comes to a boil and thickens, about 2 minutes. Remove the pan from the heat and stir in the cheese until melted. Cover and keep warm until ready to use.
cream cheese, 2 oz (60 g), room temperature
chopped fresh chives, 1 tbsp
chopped fresh Italian parsley, 1 tbsp
capers, 1 tbsp
chopped fresh tarragon, 1 tsp
grated lemon zest, 1 tsp
In a small bowl, combine the cream cheese, chives, parsley, capers, tarragon, lemon zest, and a pinch each of salt and pepper. (The herbed cream cheese can be refrigerated in an airtight container for up to 2 days.)
pine nuts, ¼ cup (1¼ oz/35 g)
fresh basil leaves, 2 cups (2 oz/60 g) tightly packed
garlic, 2 cloves, chopped
olive oil, 3 tbsp
Parmesan cheese, 1 oz (30 g), freshly grated
Place the pine nuts in a small, dry skillet over medium-low heat. Cook, stirring constantly, until lightly toasted, 3–5 minutes; watch carefully, as they can burn quickly. Transfer to a plate to cool.
In a food processor, add the toasted pine nuts and basil and process until combined. Add the garlic and pulse to finely chop. With the motor running, slowly pour in the olive oil and process to a smooth purée. Add the cheese and pulse to blend. Season with salt and pepper. (The basil pesto can be refrigerated in an airtight container for up to 2 days or in the freezer for up to 1 month; bring to room temperature before using.)
pine nuts, ¼ cup (1¼ oz/35 g)
small jalapeño, 1, seeded and chopped
fresh cilantro leaves, 1½ cups (1½ oz/45 g)
green onion, ¼ cup (¾ oz/20 g) chopped
garlic, 2 cloves, chopped
salt, ½ tsp
olive oil, ½ cup (4 fl oz/125 ml)
jack cheese, 1 oz (30 g), coarsely grated
fresh lime juice, 2 tsp
Place the pine nuts in a small, dry skillet over medium-low heat. Cook, stirring constantly, until lightly toasted, 3–5 minutes; watch carefully, as they can burn quickly. Transfer immediately to a plate to cool.
In a food processor, add the toasted pine nuts, jalapeño, cilantro, green onion, garlic, and salt and process until combined. With the motor running, slowly pour in the olive oil and process to a smooth purée. Add the cheese and lime juice and pulse to blend. (The cilantro pesto can be refrigerated in an airtight container for up to 2 days or in the freezer for up to 1 month; bring to room temperature before using.)
broccolini, ½ lb (250 g), tough ends removed
toasted pine nuts, 2 tbsp
fresh basil leaves, ¼ cup (¼ oz/7 g)
olive oil, ¼ cup (2 fl oz/60 ml)
freshly grated Parmesan cheese, 2 tbsp
Bring a pot of salted water to a boil. Chop the broccolini and add it to the pot. Cook until tender-crisp, 2–3 minutes. Drain, transfer to a bowl of ice water until cool, drain again, then pat dry. In a food processor, add the broccolini, pine nuts, basil, and ¼ cup (2 fl oz/60 ml) olive oil. Pulse until blended. Transfer to a bowl, stir in the cheese, and season with salt and pepper. (The pesto can be refrigerated in an airtight container for up to 24 hours; bring to room temperature before using.)
fresh Italian parsley leaves, ¼ cup (¼ oz/7 g)
fresh mint leaves, 2 tbsp
olive oil, 3 tbsp, plus more as needed
capers, 2 tsp
minced garlic, 1 tsp
red wine vinegar, ½ tsp
anchovy fillet, 1 small, minced
In a blender or food processor, add the parsley, mint, olive oil, capers, garlic, vinegar, and anchovy and pulse until combined. Transfer the mixture to a bowl and season with salt and pepper. (The salsa verde can be refrigerated in an airtight container for up to 24 hours; bring to room temperature before using.)
Niçoise or Kalamata olives, ½ cup (2½ oz/75 g), pitted
capers, 1 tbsp
anchovy fillet, 1, minced
minced garlic, 1 tsp
grated lemon zest, 1 tsp
freshly ground pepper, ½ tsp
olive oil, 2–3 tbsp
In a food processor, combine the olives, capers, anchovy, garlic, lemon zest, pepper, and 2 tbsp olive oil. Pulse to form a course puree, adding more oil if needed for spreadability. (The tapenade can be refrigerated in an airtight container for up to 5 days; bring to room temperature before using.)
mayonnaise, ½ cup (4 fl oz/125 ml)
tomato paste, 2 tsp
Dijon mustard, 2 tsp
white wine vinegar, 1 tsp
chopped fresh chives, 1 tbsp
chopped cornichons, 1 tbsp
chopped fresh Italian parsley, 1 tbsp
chopped fresh tarragon, 2 tsp
coarsely chopped capers, 1 tsp
In a small bowl, stir together the mayonnaise, tomato paste, mustard, and vinegar. Stir in the chives, cornichons, parsley, tarragon, and capers. Let stand at room temperature for 15 minutes to allow the flavors to blend. (The rémoulade sauce can be refrigerated in an airtight container for up to 2 days.)
mayonnaise, ¼ cup (2 fl oz/60 ml)
ketchup, 2 tsp
prepared horseradish, ¼ tsp
minced yellow onion, ½ tsp
Worcestershire sauce, ¼ tsp
chopped fresh Italian parsley, 2 tsp
In a small bowl, stir together the mayonnaise, ketchup, horseradish, onion, Worcestershire sauce, and parsley. (The Russian dressing can be refrigerated in an airtight container for up to 2 days.)
olive oil, 3 tbsp
fresh lemon juice, 1 tbsp
grated lemon zest, 1 tsp
garlic, 1 clove, minced
salt, ¼ tsp
red pepper flakes, ⅛ tsp
In a bowl, whisk together the olive oil, lemon juice and zest, garlic, salt, and red pepper flakes. (The marinade can be refrigerated in an airtight container for up to 2 days.)
small red onion, 1, thinly sliced
rice vinegar, ¼ cup (2 fl oz/60 ml)
sugar, 1 tsp
salt, ½ tsp
Place the sliced onion in a colander in the sink, pour boiling water over it, and drain. In a saucepan over medium heat, stir together the rice vinegar, sugar, and salt and bring to a boil. Add the onion, return to a boil, and cook until tender, about 5 minutes. Set aside to cool completely. (The pickled onions can be refrigerated in an airtight container for up to 5 days; bring to room temperature before using.)
pimento-stuffed green olives, ¾ cup 5 oz/155 g), drained and coarsely chopped
mild pickled giardiniera (cauliflower, carrots, and cocktail onions), ⅓ cup (2 oz/60 g), drained and finely chopped
small celery rib, 1, finely chopped
garlic, 1 clove, minced
chopped fresh oregano, 1 tsp
olive oil, 3 tbsp
In a bowl, combine the olives, giardiniera, celery, garlic, and oregano. Add the oil and toss until combined. Let stand at room temperature for 30 minutes to allow the flavors to blend. (The olive salad can be refrigerated in an airtight container for up to 2 days; bring to room temperature before using.)
olive oil, 2 tsp, plus more for baking sheet
minced yellow onion, ¼ cup (1½ oz/45 g)
coarse fresh bread crumbs, ½ cup (1 oz/30 g)
whole milk, ¼ cup (2 fl oz/60 ml)
large egg, 1, beaten
chopped fresh Italian parsley, 2 tsp
dried oregano, ½ tsp
ground beef, ½ lb (250 g)
ground pork, ½ lb (250 g)
Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet. Heat the 2 tsp oil in a small frying pan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Transfer to a large bowl and let cool slightly.
In a small bowl, soak the bread crumbs in the milk for 5 minutes. Squeeze the milk out of the bread crumbs and discard the milk. Add the soaked bread crumbs, egg, parsley, oregano, ½ tsp salt, and a pinch of pepper to the onion mixture and mix well. Add the ground beef and pork and mix just until combined.
Using wet hands, shape the mixture into 6 meatballs, and arrange on the prepared baking sheet. Bake until the tops are browned, about 15 minutes. Turn the meatballs and bake until they are cooked through, about 10 minutes more. (The meatballs can be refrigerated in an airtight container for up to 2 days; bring to room temperature before using.)