Jody Williams & Rita Sodi (Via Carota) Sauce Recipes
Independent adaptations of Jody Williams & Rita Sodi (Via Carota)'s publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Jody Williams & Rita Sodi (Via Carota).
Jody Williams and Rita Sodi of Via Carota in New York’s West Village; Michelin and James Beard Outstanding Restaurant lineage. Tuscan–Roman trattoria cooking without a single ego chef name on the door.
By the numbers
3
recipes
67%
pour-and-shake ready
4:1 fat to acid
field median 2.7:1
8.3
ingredients per recipe, field average 6.8
Sherry vinegar is Jody's acid of choice, showing up in 2 of 3 recipes.
Compared with the whole catalog, Jody reaches more often for garlic (100% vs 35%), shallot (67% vs 13%), and Sherry vinegar (67% vs 7%).
Recipes
Gift a jar
For the person who cooks.
One glass jar · five sauces as fill lines. Starts with 2 recipes adapted from Jody Williams & Rita Sodi (Via Carota). Recipe pages keep the credit. Build it and name it for them.
1 kitchen · 1 star · 1 national award
- Shallot-Garlic Vinaigrette★ STARRED KITCHENOn the jar: SHERRY-SHALL
- Shallot-Garlic-Thyme Vinaigrette★ STARRED KITCHENOn the jar: SHALLOT
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Kitchens
- Via Carota · New York
- I Sodi · New York
Awards
- Michelin
- James Beard Outstanding Restaurant lineage
Citations
- Shallot-Garlic Vinaigrette · adapted from Via Carota via Samin Nosrat Good Things / NYT Cooking
- Shallot-Garlic-Thyme Vinaigrette · adapted from Via Carota cookbook / Cooks Without Borders
- Salsa Verde · adapted from Via Carota Italian salsa verde
Every recipe lists its source and original title in the Provenance section of the recipe page.