This is a great complement to Middle-Eastern, Indian, and Mediterranean-style dishes. I especially like it with lamb.

Whisk the juice of one small lemon wedge, a pinch of salt, 1/2 tsp of cumin (or to taste), and a little bit of olive oil (about 2-3 tsp, just enough to thin the yogurt a bit) into about 1 cup of Greek yogurt.

Taste and adjust seasoning.

Bon appétit!

Wine pairing: If serving this sauce with Mediterranean fare, try a wine from the region – I’ve had interesting reds from Lebanon and Morocco. Greece produces some amazing reds and whites in both native and traditional European varietals. Try a wine from the Nemea region. Wines produced in India are becoming more common in the West as well. Cheers!

Whisk 1/2-1 cup plain or Greek yogurt with:

1-2 Tbsp chopped fresh dill

pinch salt

freshly cracked white or black pepper

juice of 1 lemon wedge (1-2 tsp)

olive oil to taste and desired consistency

Bon appétit!

Use a food processor for a quick paste, a motor and pestle for a more rustic preparation.

Combine basil leaves (no stems), olive oil, salt and freshly cracked pepper, a garlic clove, 1-2 Tbsp of toasted pine nuts, 1-2 Tbsp Parmigiano-Reggiano.

Alternatives/additions: Peccorino-Romano, walnuts, parsley, etc.

Bon Appetit!

Wine Pairing: Pesto’s bold flavors make for fun pairings. On pasta, pizza, bruschetta, etc., various whites, roses, and reds all work. I tend to gravitate towards the higher acid, lower alcohol (no 14%+ new world wines here) to cut the richness of the pesto.

Whisk 3-4 Tbsp mayonnaise with 2 Tbsp white wine vinaigre, 1 tsp celery seeds, and chopped fresh basil and dill. Add diced carrot and/or fennel bulb.

Toss with thinly sliced cabbage (1 small or 1/2 large; mix red and green, etc.).

Let chill for at least an hour.

We served with NC-style pulled-pork BBQ, also great with grill-roasted chicken.

Wine pairing: A dry rose. Provence, Bandol, Bordeaux.

I adapted this method from my mother-in-law. Of course, should you not be at the end of the mustard container at any one time, proportionally mix the ingredients in a bowl, just be sure to add the oil in a slow stream while whisking to ensure an emulsion.

Add to an almost empty bottle (1-3 tsp) of Dijon mustard (this works with any good mustard – horseradish, whole-grain, etc.):

pinch of salt
freshly cracked black pepper
herbs (I use fresh when available – rosemary, tarragon, sage, thyme… or dried Herbes de Provence in winter)
vinegar (Balsamic, white wine, red wine, apple cider, etc.) – add to between 1/4 – 1/3 volume
mix thoroughly
now add oil – olive, walnut, grape seed, etc. to bring up the volume
shake thoroughly to mix
taste and correct seasonings
add a pinch of sugar (or drizzle of honey) if it is too acidic

Bon Appétit!