Amanda Yee - Friends: The Official Cookbook (Friends TV Show, Friends Merchandise)

Every good home cook or chef has a repertoire of spreads, sauces, jams, and stocks from which they can build many delicious meals and feasts for loved ones, family, and friends. Monicas well-stocked blue cupboard was a lifesaver anytime an extra food-loving friend showed up unannounced or when she needed to throw Rachel a going-away party. Having these items on hand will turn simple meals into fun, memorable feasts. Just make sure to clean and dust the top of your canned jar lids every once in a while or, if youre anything like Monica, a lot!

When Phoebe goes to the kitchen at Monicas restaurant, its not clear whether the cute new sous-chef Tims pesto is the best-o or just pretty good-o, but when Monica says she wants to fire him because hes not good at the job, the quality of his pesto cant save him. This pesto though, made with rapini, also known as broccoli rabe, is definitely the best-o.

Season 8, Episode 5

The One With Rachels Date

YIELD: 4 servings

PREP TIME: 10 minutes

• 1 bunch rapini
• cup dry-roasted almonds
• Zest and juice of 1 lemon
• cup grated Pecorino Romano cheese
• cup extra-virgin olive oil
• Salt and pepper

In a food processor, combine the rapini, almonds, lemon zest and juice, and cheese and pulse to combine. With the processor running, slowly drizzle in olive oil until a paste forms. Season with salt and pepper to taste. Cover and refrigerate for up to 2 weeks.

YIELD: 4 servings

PREP TIME: 20 minutes

• cup Calabrian chile peppers in oil
• cup cubed guanciale or pancetta
• cup red wine
• pound sliced salami
• 2 tablespoons olive oil
• cup ( stick) butter
• Salt and pepper

Remove the stems from the peppers and separate from the oil. Set the oil aside and place peppers in a food processor.

Add the guanciale or pancetta, red wine, salami, olive oil, and butter to the food processor and pulse until a thick paste forms, about 5 to 7 minutes.

While the paste is pulsing, slowly drizzle in the reserved chile oil. Season with salt and pepper to taste. Cover and refrigerate for up to 2 weeks.

A NOTE FROM CHEF MONICA: This recipe calls for Calabrian chile peppers in oil. Its highly recommended that you use these flavorful chiles, but if you need a substitute you can use another chile such as Fresno or poblano and a separate chile oil but the flavor will be quite different.

YIELD: 4 servings

PREP TIME: 5 minutes

INACTIVE TIME: 2 to 4 hours

• cup full-fat buttermilk
• cup crme frache or sour cream
• 3 tablespoons mayonnaise
• 2 tablespoons dried dill
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• cup minced fresh chives
• 2 tablespoons Worcestershire sauce
• 1 tablespoon white vinegar
• Salt and pepper
• 2 tablespoons prepared barbecue sauce

In a large bowl, combine the buttermilk, crme fraiche or sour cream, mayonnaise, dill, garlic powder, onion powder, chives, Worcestershire sauce, and vinegar. Stir until the ingredients are well incorporated. Season to taste with salt and pepper. Cover and refrigerate for 2 to 4 hours.

Before serving, stir in the barbecue sauce. Add more to your liking. Cover and refrigerate for up to 1 week.

YIELD: 4 servings

PREP TIME: 5 minutes

• 1 tablespoon ground cumin
• 1 tablespoons chili powder
• Zest and juice of 1 lime
• 10 ounces prepared ketchup