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on Bruce and Mark, our other books, and our magazine work, as well as a list of links to some of our favorite mail-order sources.

Quick Reference List for Sauces and Rubs

Pestos

Mint Pesto

Pecan Pesto

Sage Pesto

Sun-Dried Tomato and Roasted Garlic Pesto

Savory Sauces and Condiments

Aïoli

Apple-Cucumber Raita

Apricot Relish

Blackberry-Rhubarb Chutney

Chile con Queso

Chinese Black Bean Sauce

Classic Cocktail Sauce

Classic Tartar Sauce

Cucumber-Apple Salsa

Ginger Cream

Grilled Pineapple Salsa

Malty Sauce

Mango Mayonnaise

Mayonnaise

Mignonette

Peanut-Ginger Sauce

Salsa

Sesame Dipping Sauce

Simple Asian Dipping Sauce

Spiced Ketchup

Streamlined Florentine Sauce

Streamlined Hollandaise Sauce

Sweet-and-Sour Sauce

Szechuan Garlic Sauce

Tomato-Cranberry Chutney

Tzatziki

Wasabi Mayonnaise

Yellow Pepper Relish

Barbecue Sauces

Beer Barbecue Sauce

Blueberry Ginger Barbecue Sauce

Maple Bourbon Barbecue Sauce

Plum-and-Rum Barbecue Sauce

Sweet-and-Spicy Barbecue Sauce

Walnut Paprika Barbecue Sauce

Glazes

Orange Marmalade Glaze

Sesame Barbecue Glaze

Spiced Molasses Glaze

Sweet-and-Sour Barbecue Glaze

Marinades

Apple Pomegranate Marinade

Gin Marinade

Honey-Orange Marinade

Lemon Pepper Marinade

Spiced Apple Marinade

Teriyaki Marinade

Yakitori

Flavored Butters

Garlic Lemon Butter

Ginger Butter

Lemon Parsley Butter

Mushroom Butter

Parsley and Thyme Butter

Smoked Paprika Butter

Vanilla Butter

Walnut Butter

Wasabi Butter

Rubs

Cajun Dry Rub

Chili Rub

Chinese Rub

East Indian Rub

Fennel Rub

Fresh Herb Rub

Garlic and Rosemary Rub

Green Tea Rub

Herb Butter Wet Rub

Italian Wet Rub

Jerk Dry Rub

New England Rub

Pepper Dry Rub

Provençal Rub

Rosemary-Garlic Rub

Singapore-Inspired Rub

Southwestern Wet Rub

Szechuan Wet Rub

Sweet Sauces and Condiments

Berry Jam

Blueberry Maple Syrup

Caramel Custard Sauce

Chocolate Whipped Cream

Crème Anglaise

Fig Jam

Hot Fudge Sauce

Lemon Drizzle

Orange Glaze

Quince Jam

Sweetened Whipped Cream

Vanilla Cinnamon Maple Syrup

Walnut Butter Rum Maple Syrup

Zabaglione

Charts, Conversions, and Substitutions

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International Oven Temperatures

* * *

High Altitude Cooking and Roasting

Above 5,000 feet, increase the stovetop heat by a notch or increase the oven’s heat by 5°F. Beans and grains will take longer to cook; sauces may take slightly longer to cohere, break down, or thicken. Larger roasts should be cooked to 5°F higher than the temperature given in the recipe. Above 7,500 feet, roast to 10°F higher.

High Altitude Baking

Do not change the oven temperature but make the following adjustments:

Quick Substitutions

1 teaspoon ground allspice = ½ teaspoon ground cinnamon + ¼ teaspoon ground cloves

1 teaspoon baking powder = 1/4 teaspoon baking soda + ½ teaspoon cream of tartar

1 cup brown sugar = 1 cup granulated sugar + 1 tablespoon unsulfured molasses

1 cup buttermilk = 1 cup whole milk + 1 tablespoon lemon juice, mixed together and set aside at room temperature for 5 minutes

1 cup cake flour = 14 tablespoons all-purpose flour + 1 tablespoon cornstarch

1 cup confectioners’ sugar = 1 cup granulated sugar + 1 tablespoon cornstarch, ground in a food processor with the chopping blade until finely powdered

1 cup milk = ½ cup canned evaporated milk + ½ cup water

1 ounce semisweet chocolate = 1 ounce unsweetened chocolate + 1 tablespoon sugar

Searchable Terms

A

Almond(s)

Chocolate Cranberry Biscotti

Chocolate Cream Pie

Cinnamon

Cobbler Topping

Crust

-Crusted Cod Cakes

Frangipane Tart

Ginger Crisp Topping

Linzer Layer Cake

Macaroons

Macaroons, Chocolate-Dipped

Muesli

Nut Cake

Red Pepper Dip

Scones

Soufflé

Sugar Cookies

Appetizers. See also Dips and spreads; Tarts, savory Asiago Shortbread Rounds

Baby Squash and Zucchini Boats

Bacon-Wrapped Anything

Brie and Mango Quesadillas; variations

Candied Garlic

cheese trays, tips for

Chicken Wings, Three Ways

Chinese Dumplings

Cold Sake–and–Ginger Mussels