For several years I have encountered a bright flavor in Middle Eastern food — in fattoush salad and in various breads at the Syrian grocery store. The oregano, thyme, and sesame seeds were recognizable but there was a distinct ingredient I had trouble placing. The ingredient turned out to be sumac in a spice mix…
One morning on the Traditional Foods Facebook page, Kandy Inglis listed the ingredients she uses in making a white sauce for fish tacos. I was intrigued. Jalepeños and capers together? A new one for me. Both of these with yogurt? Stretch! Stretch! I love all the ingredients singly. What would they taste like sitting together…
Since mayonnaise is a critical ingredient to any sandwich in this home, it behooves me to provide a good one. There is none better than one made from scratch. Of course it will not last for months in the refrigerator like the store-bought counterpart, but it doesn’t last here more than a week anyway. The…
My brother carries small bottles of hot sauce with him when he travels. No one has sauce hot enough for him. This sauce can be made as hot as you can take it. I learned this technique from a man who kept his salsa a secret. When you select your tomatoes, use the dark red…
If you are fortunate enough to grow your own tomatillos or have access to a Mexican grocery, here is a delectable sauce to make a staple in your menu planning. It can be used as a base for soups, salsas and sauces. Be creative. Watch our tomatillo sauce video below or follow the written instructions….
This is a rich, full-flavored bison white sauce that is extremely versatile and makes use of fat that you might otherwise discard. This recipe comes from our bone broth experiments here in our own kitchen while filming our course on broth and soup (which you can still find for free on our Facebook page). We…
For years we have enjoyed eating Mexican food in our hometown of Delano. One favorite is Lupe’s Restaurant, known for the homemade tortillas and the salsa fresca served with every dish. “Salsa fresca” is simply a fresh, raw, tomato salsa. As you make salas fresca, keep in mind two important points: Salsa fresca should be…
Who doesn’t love ranch salad dressing? Homemade ranch dressing is that much better. Ranch dressing may be the most requested dressing in restaurants. Before ranch dressing became a commercial blockbuster, I made this type of dressing for sandwiches at home. When Hidden Valley hit the market some decades ago, my friends thought Hidden Valley had…
Once you make your own tartar sauce, you will never go back to the jarred version again. The tartar sauce in restaurants will not be quite as appealing either, but you will have an eating experience at home that is cheap, easy, and unparalleled in tartar sauce flavor. Begin with a good mayonnaise, either homemade…
Homemade enchilada sauce is easy to make and far superior to the canned version, particularly with a great recipe like this one. I learned this recipe from a good friend who always had the best enchiladas. As you may know, the key to a good enchilada is the sauce. Needless to say, my friend was…
The Traditional Foods site comes to you from the Sequoia National Forest in a house designed by Irving Gill. We are a mother-daughter team strong in both the science and the art of cooking. We chronicle our cooking here and our adventures in the forest at Gill on the Hill. Read more about our background and food philosophy.
