Gluten Free

A cold mayonnaise-based sauce that originated in France, rémoulade is a traditional condiment for crab cakes in New Orleans. You can assemble this version, a quick blend of pantry items, at the last minute or a few hours ahead. Its vivid color and zesty flavor make it the best choice for accompanying delicate chilled foods such as poached chicken, white fish, and, of course, crab cakes.

THIS RECIPE WAS CREATED TO GO WITH the Red, White, and Green Vegetable “Lasagne” (page 163), but it can be used just as you would any pesto—in omelets, tossed with pasta, or as a savory dip.

THIS IS OUR BASIC RED SAUCE and a recipe you will turn to again and again. It’s one of the most versatile marinara sauces around, topping pasta, homemade pizza, or fresh seafood.

EVERYONE HAS A FAVORITE cranberry sauce recipe, made once a year for Thanksgiving, but cranberry sauce is so versatile it really should be a year-round condiment. This is a longtime Pasta & Co favorite, where dried sour cherries add sweetness and depth to the tart cranberries. You can find sour cherries at specialty stores, often in the bulk food section.

THIS RECIPE BEGAN AS A MARINADE for poached chicken, but it was so delicious we now sell it as a dip. Poured over a wedge of soft Brie cheese or served in a flat-bottomed bowl alongside bread, it makes an easy starter to any meal. A mix of golden and Thompson seedless raisins provides a sweet contrast. See photograph on page 237.

THIS CREAMY SPREAD can be used for breakfast, lunch, or dinner. It adds a tangy element to The Big Omelet (page 210), and spread on bread instead of mayonnaise, it dresses up any sandwich. For an easy appetizer, serve the spread on crostini or with a platter of fresh or grilled vegetables. Artichoke hearts are available in cans or jars, but we prefer canned because they’re brined instead of marinated, lending a milder flavor to the spread. See photograph.

THE SWEET, SMOKY FLAVORS of red peppers are accented with briny olives and feta for a savory spread. We prefer piquillo peppers, which aren’t nearly as spicy as jalapeños but have a bit more heat than red bell peppers, but any jarred red pepper will do. Piquillo peppers are sold in jars and are available at most specialty stores. A perfect spread for artisanal breads and vegetables, it can also be served over grilled meats such as lamb or steak, added to The Big Omelet (page 210), or spooned over a green salad.

Wasabi mayonnaise adds a kick to any sandwich. It tastes great with seafood, especially when it’s mixed in a shrimp salad.

MAKING MAYONNAISE FROM SCRATCH is easy and worth the effort; the flavors are much more intense than in store-bought mayonnaise. If you don’t have time to make your own, look for a brand that is free of hydrogenated oils. Mayonnaise easily takes on new flavors, and adding ingredients, such as pesto and wasabi, makes unusual and savory sandwich spreads and vegetable dips.

This spicy mayonnaise adds a kick to any sandwich.

Try this mayonnaise on chicken or turkey sandwiches.

CREATED TWENTY YEARS AGO by Pasta & Co founder Marcella Rosene, this unique blend of dried herbs is exceptionally versatile.

YOU CAN’T BUY THIS INTENSELY FLAVORED STOCK anywhere; you have to make it yourself from fresh crab shells. In the Pacific Northwest there are two types of crab available, Dungeness and Alaska king crabs. We use Dungeness for its sweet crab flavor, but king crab can be substituted. We don’t recommend using Atlantic blue crabs, as they have a completely different flavor. In my house, making the stock always comes the day after a crab feast. Crab stock is a wonderful base for any fish stew, but it plays the starring role in the Crab Mac and Cheese (page 74). Without it, the cheese overwhelms the flavorful crab.

MAKING CHICKEN STOCK is one of the easiest things in the world; toss the ingredients in a pot and let it simmer while you do something else. After trying dozens of recipes, I settled on this one, which makes a pot of stock and a poached chicken for dinner or lunch the next day. Crunchy Chicken and Rice Salad (page 53), The Big Omelet (page 210), Chicken Salad with Corn and Cilantro (page 51), and Chicken-Avocado Salad (page 49) are delicious ways to enjoy the poached chicken. Browning the vegetables increases the flavor of the stock and lends a nice golden color. Adding wine enriches the flavor while deglazing the pan.

THIS IS TRUE HOT CHOCOLATE——as opposed to cocoa—made by melting chocolate into hot milk. It doesn’t take any longer than hot cocoa to prepare but is a richer and creamier concoction. Top each mug with a dollop of whipped cream, marshmallows, or ground cinnamon, or dunk your favorite cookie into it.