Sage Vinaigrette

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Salmoriglio is a Mediterranean sauce with herbs, garlic, and olive oil. In this version, kelp is used as the base of the sauce.

Tangy and sunny, this curd can be made with either fresh or frozen pulp.

Fluffier, fresher, and fancier than anything from a tub or can.

Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.