Raw

Raw Cranberry and Fuyu Persimmon Relish

Tart cranberries meet their perfect match in persimmons, the glorious fruit that ripens in time for Thanksgiving. For this cranberry relish, use Fuyu persimmons, which are eaten while still hard, like apples.

Cranberry Date Relish with Ginger

A raw fruit relish is a refreshingly punchy change from the typical cranberry sauce, and far less sweet, making it great for roast meats as well as turkey.

Pico de Gallo Norteño (Fresh Tomato Salsa)

The two imperatives are that the tomatoes must be truly ripe and sweet and that the sauce should be eaten at once. If you must, you can hold it for up to two hours refrigerated and tightly covered, but it loses its magic fast. For the right slightly coarse texture, the ingredients should be chopped separately by hand. The only thing I sometimes do with the food processor is the chiles. Try to find fresh ones—canned jalapeños will work, but aren't ideal in a sauce supposed to be sparkling fresh.

Pinakurat (Spiced Vinegar)

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

Salsa Verde o Roja Cruda

When tomatoes are at their best, we recommend making the salsa roja. During the rest of the year (even in winter), tomatillos still have plenty of flavor and can be your go-to salsa base.

Ginger and Tamarind Refresher

While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking. This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They’re more convenient because they don’t have seeds, but they don’t taste nearly as fresh.

Gol-Keri (Quick Mango Achaar)

This mango achaar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas.

Agua de Limón con Chía

Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.

Creamy Ginger Dressing

Silken tofu is the base of this dressing, creating a punchy sauce that's creamy and silky. Bryant Terry uses it to dress a hearty grain salad with celery, persimmons, and chopped nuts—but you can also drizzle it over grilled vegetables, or use it as a dip for crudités.

Homemade Oat Milk

Making oat milk from scratch means creamier, richer, dairy-free milk for mixing into coffee. With this basic formula you can drink it plain, or flavor it however you like.