Pulse the tomatoes in a food processor until almost smooth. Transfer to a 3-quart saucepan over medium heat and bring to a simmer. Reduce the heat to maintain the simmer and cook, stirring occasionally, until very thick and reduced to about 2 cups, about 40 minutes.
Heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the leek and cook until tender, about 5 minutes. Add the broth and bring to a boil. Stir in the peas, return to a boil, reduce the heat to medium low, and simmer until the peas are just tender, 2 to 3 minutes.
Pour the pea mixture into a blender. Add the mint and 3/4 tsp. salt and purée until smooth.
Drizzle each portion of sauce with some of the remaining olive oil upon serving. (The sauce may be made and refrigerated up to 1 day ahead.)
Heat the oil in a 4-quart saucepan over medium heat. Add the onion and cook until tender but not browned, about 3 minutes. Stir in the flour and cook, stirring, for about 1 minute. Stir in the wine, bring to a boil, and cook until the wine is reduced by about half, 1 to 2 minutes. Add the broth and thyme sprig and bring to a boil. Add the corn and simmer over medium-low heat until the corn is tender, about 15 minutes. Discard the thyme sprig.
Purée the corn mixture in a blender until smooth. Return the purée to the pan and stir in the butter, chopped thyme, 1 tsp. salt, and a pinch of pepper.
Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.
Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.
Peel the tomatoes and coarsely chop them.
Put 4 Tbs. of the olive oil, the parsley, and garlic in a 3-quart saucepan over medium-high heat. When the garlic and parsley begin to sizzle, add the tomatoes and 1-3/4 tsp. salt. Bring to a boil, then reduce the heat to medium low and gently simmer, stirring occasionally, until the tomatoes have broken down and are thick and saucy, 35 to 70 minutes, depending on how much liquid the tomatoes release. Toss with cooked pasta and the remaining 1 Tbs. olive oil and serve.
The sauce can be refrigerated in an airtight container for 2 to 3 days or frozen for up to 3 months. When you’re ready to use it, reheat and toss with cooked pasta and the remaining 1 Tbs. olive oil.
Combine the tomatoes, onion, lime juice, serranos, cilantro, and 2 tsp. salt in a large bowl. Mix well, cover, and let sit at room temperature for 1 hour. Season to taste with more salt if necessary. If not using right away, refrigerate for up to 3 days. Strain before using.
Combine the cucumber, onion, and 1 tsp. salt in a bowl. Let sit at room temperature for at least 20 minutes. Drain off the liquid and rinse to remove excess salt. Drain well and taste a few pieces; if it’s too salty, rinse and drain again. In a small bowl, combine the cucumber and onion with the yogurt, cilantro, sugar, and cayenne or Aleppo pepper. Let sit for 30 minutes for the flavors to develop. Season to taste with salt and cayenne.
Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.
Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.
Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.
In a 10-inch straight-sided saute pan, heat 2 Tbs. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.
Reduce the heat to medium, add the shallots and the remaining 1 Tbs. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini, and 1/4 cup porcini-soaking liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 1 to 2 minutes. Add the cream and cook until reduced to a saucy consistency, 1 to 2 minutes. Stir in the parsley and season to taste with salt and pepper.
Finely grate the zest from half the orange and then juice the orange. Put 1-1/2 Tbs. of the juice in a small bowl along with the saffron, and let sit for 10 minutes.
In a food processor, combine the saffron mixture, orange zest, garlic, and mustard and pulse until the garlic is puréed, about 15 seconds. Add the egg yolk and process for 10 seconds. With the machine running, slowly pour the olive oil and vegetable oil through the feed tube until the sauce is thick and well combined. (If you like a thicker texture, add a little more vegetable oil.) Season to taste with salt.
Refrigerate the aïoli for at least 2 hours to let the flavors marry. Fold in the olives just before serving.
Strain off and discard 1/2 cup of the tomatoes’ juices (this will give the sauce a thicker consistency).Heat the oil and garlic in a 4-quart saucepan over medium heat until the garlic sizzles steadily and turns golden brown in places, about 3 minutes. Add the rosemary and red pepper flakes; reduce the heat to medium low, and cook, stirring, for 30 seconds. Add the tomatoes and their remaining juices, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce to a gentle simmer, cover with the lid ajar, and cook for 15 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly. Using an immersion blender or working in batches in a regular blender, purée the sauce. Taste the sauce and season with more salt, pepper, or red pepper flakes if needed. If too acidic, add the sugar. Serve immediately or let cool to room temperature and refrigerate for up to one week, or freeze in zip-top bags or airtight containers.
In a 10-inch skillet combine all the ingredients. Bring to a simmer over medium-high heat and then reduce to maintain a gentle simmer. Cook, stirring occasionally, until the liquid has thickened somewhat and looks slightly syrupy, about 30 minutes. Remove the cinnamon stick and let the cranberry sauce cool in the pan—it will thicken more as it cools. Serve at room temperature.
Put the tomatillo, scallion, garlic, and serrano chile in a food processor and whirl until finely chopped, about 15 seconds. Add the avocado and pulse until just combined. The salsa should be chunky. Season to taste with salt, pepper, and more chile.
Cut a 1/4-inch slice from the tops of the tomatoes. Peel the tomatoes with a vegetable peeler, using a zig-zag motion, halve them crosswise, and remove and discard the seeds. Cut the tomatoes into 1/4-inch dice and transfer to a large serving bowl. Add the basil and oregano.
Just before serving, heat the olive oil over medium heat in a 1-quart saucepan until shimmering hot (but not smoking); pour over the tomato mixture, add 2 tsp. salt, and mix well. Toss with cooked pasta and serve.
Finely grate the zest from the lemons and then juice them. Juice the lime. In a nonreactive bowl, mix 3 Tbs. of the lemon juice, 2 Tbs. of the lime juice, and all of the zest with the ketchup, chili sauce, horseradish, vodka, Worcestershire, chipotle, and celery salt until well combined.
The sauce can be refrigerated for up to a week. Add more horseradish, chipotle, lemon juice, or celery salt to taste before serving.
Stir all the ingredients in a medium bowl.
