Top Chef winner Stephanie Izard expands her culinary empire beyond restaurants and a cookbook with The Flavor trio of sauces (The Chee, The Marinade, The Saute) and rubs (No. 1 and No. 2). The Chee gets umami from fish sauce, fire from chilies and ginger. Tasters liked the condiment’s savory quality, and we found it played well with grilled meats and roasted veggies.
Rub No. 1 is herb-rich. No. 2, dubbed Masala, taps cloves, chilies, star anise and more for its personality.
Izard also makes preserves (refrigerated and only available in the Little Goat shop), including addictive pickled onions and a harissa; $5 each.
A 16-ounce jar of sauce starts at $9.75; 2-ounce tin of rub is $6 at http://shop.girlandthegoat.com.
— Judy Hevrdejs