San Diego Chefs Sauce It Up!

By Erin Jackson / Photography By Chris Rov Costa | Last Updated September 01, 2017
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One of the most surefire ways to take your home cooking to the next level is to master a few sauces. A good sauce can turn an everyday dish into a restaurant-quality meal. To aid you in this worthy endeavor, we’ve collected three classic and versatile recipes from San Diego chefs that use low and slow temperatures to extract the maximum flavor from seasonal vegetables, herbs, and other aromatics.

Use these recipes to unleash bold flavors and enticing aromas. The time you invest in roasting, simmering, and poaching the ingredients will be paid back in full, with interest.

 

Harissa

“This sauce is simple, versatile, and will make your whole house smell like an amazing Moroccan market while cooking. We use it at Kindred to top our skewers and we add it to hummus. You could also...

Bolognese

“I have fond memories of watching this hearty sauce simmering on the stovetop in my grandmother’s kitchen. When we developed the menu for Officine Buona Forchetta, I really wanted to offer a taste...

Cauliflower Panna

“We use this versatile sauce on pasta dishes and our white pizzas. It’s also delicious with grains, such as farro or braised lentils, as a gluten-free béchamel alternative for mac and cheese, or...

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