Recipes
Romesco
h/t to chefsteps for this recipe. I omitted the parm for because I wanted to highlight the other flavors, and I was NOT disappointed. Original recipe here.
Ingredients
120 g (1 cup) hazelnuts
150 g (1 cup) roasted red peppers
90 g (1/4 cup) olive oil
20 g (1.5 T) apple cider vinegar
15 g (3 large cloves) garlic
10 g (1 cup, not packed) parsley
8 g (1.5 T) Diamond Crystal kosher salt
10 g (2 T) Smoked paprika
Recipe
Toast the nuts in a large frying pan over medium heat until fragrant. Add everything to a blender. Blend!
Cilantro Lime Beurre Blanc
Last updated: February 18, 2026
Ingredients
1/4 c sliced garlic
1/4 bunch cilantro
6 black peppercorns
2/3 c dry white wine (150 ml)
1/3 c lime juice (75 ml)
1/4 cup heavy cream
8 oz butter, cut into small chunks, chilled
3 tbsp vegetable/chicken/any kind of stock
Recipe
1/4 c sliced garlic
1/4 bunch cilantro
6 black peppercorns
2/3 c dry white wine (150 ml)
1/3 c lime juice (75 ml)
Add to a 1.5qt saucepan over high heat and bring to boil. Reduce heat to maintain a simmer—around medium low—and simmer until liquid is down to 1 tbsp, about 20 minutes.
1/4 cup heavy cream
Add to the saucepan, increase heat to medium, simmer until it'll coat a spoon, about 5-10 minutes.
8 oz butter, cut into small chunks, chilled
3 tbsp vegetable/chicken/any kind of stock
Reduce heat to low. Add butter to the saucepan one piece at a time, whisking constantly to maintain the emulsion. Strain into small saucepan and stir in stock. Keep warm until ready to use.