Mojo is a name that originally branded several varieties of hot sauce from the Canary Islands. Now recipes and uses of mojo are spread throughout the tropical regions of northern South America, Mexico, and the Caribbean. The place of origin of a particular mojo recipe defines both its ingredients and its uses. Ingredients in mojo sauce can include olive oil, garlic, citrus juice (sour orange, lemon, lime), paprika, chili powder, oregano, and cumin. This flavorful sauce can be used on breads, potatoes, salads, and as a seasoning for meats and vegetables. This recipe was made as a condiment for whole roasted pig. The flavors are a complement to the sour-orange marinade used in Cuban Pig (page 163). The flavor emphasis in this recipe is placed on the acidity of the lime juice, the garlic, and oregano. Mixed with butter, this sauce can be turned into a great topper for sweet potatoes and bread.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.