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The Reluctant Gourmet Website Established 1997
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Soy Ginger Sauce with Dumplings

Soy Ginger Sauce — The Base Recipe, the Ratio, and What to Put It On

Mexican Tomatillo Sauce Recipe

Tomatillo Sauce (Salsa Verde) Recipe — How to Make It and When to Use It

Red Wine Pan Sauce Recipe

Red Wine Pan Sauce with Mustard and Thyme

A spoon filled with a demi-glace substitute

Demi-Glace Substitute — What Works and What It Can’t Fake

Garlic Puree Recipe

Roasted Garlic Purée Recipe — How to Make It and What to Do With It

Old Farmhouse Chutney

The Perfect Condiment: Step-by-Step Mango Chutney Recipe

Indian sauce base in a wide cast iron or stainless skillet

How to Make an Indian-Style Sauce Base — And Why the Smell Tells You Everything

A bowl of spaghetti with tomato and capers sauce

Spaghetti with Tomato and Caper Sauce — Why the Briny and Bright Combination Works

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About

I’ve been cooking seriously since the mid-1980s — self-taught, a lot of trial and error, and genuinely interested in why things work in the kitchen. I started this site in 1997 because I couldn’t find cooking writing that explained the reasoning. Still at it.

G. Stephen Jones at a food hall Full story →

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