HOMEMADE SRIRACHA

When most of us think of sriracha, the plastic squeeze bottle with the green cap comes to mind—there’s probably a halfempty one in your fridge. But there’s more to sriracha than the ubiquitous rooster sauce. The city’s foremost Thai chef, Nuit Regular, started batching and selling her own blend when the pandemic hit. It sits nicely between medium spicy and full-on hot and, like the sriracha we already know and love, goes on just about anything. $12. Bychefnuit.com