NATIONAL AWARD WINNER

Missy Robbins Sauce Recipes

Independent adaptations of Missy Robbins' publicly published recipes. Not created by, affiliated with, sponsored by, or endorsed by Missy Robbins.

Italian-American chef of Lilia and Misi in Brooklyn; James Beard Best Chef: New York State and Food & Wine Best New Chef. Hand-rolled pasta and vegetable-forward Italian cooking.

By the numbers

recipes

33%

pour-and-shake ready

8.3

ingredients per recipe, field average 6.8

Red wine vinegar is Missy's acid of choice, showing up in 2 of 3 recipes.

Compared with the whole catalog, Missy reaches more often for garlic (100% vs 35%), anchovy (67% vs 5%), and Dijon mustard (67% vs 17%).

Recipes

Salsa VerdeOn the jar: SALSA VERDEMissy Robbins' egg-enriched salsa verde for fish, potatoes.Garlic-Basil Tomato SauceOn the jar: GARLICMissy Robbins's simple garlic-basil tomato sauce.Semi-Healthy Yogurt CaesarOn the jar: CAESARMissy Robbins' lighter yogurt Caesar dressing.

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One glass jar · five sauces as fill lines. Starts with 1 recipe adapted from Missy Robbins. Recipe pages keep the credit. Build it and name it for them.

1 kitchen · 1 national award

Salsa VerdeNATIONAL AWARD WINNEROn the jar: SALSA VERDE

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Kitchens

Lilia · Brooklyn
Misi · Brooklyn

Awards

James Beard Best Chef: New York State
Food & Wine Best New Chef

Citations

Salsa Verde · adapted from Breakfast, Lunch, Dinner...Life! / TASTE
Garlic-Basil Tomato Sauce · adapted from Pasta / Missy Robbins
Semi-Healthy Yogurt Caesar · adapted from Missy Robbins / GMA (Breakfast, Lunch, Dinner…Life)

Every recipe lists its source and original title in the Provenance section of the recipe page.

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