Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes...
Author: Martha Rose Shulman
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles...
Author: Maneet Chauhan
This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as...
Author: Molly O'Neill
This sauce makes a tart contrast to the soy and chili sauce that is often served with Thai shrimp cakes. It also makes a wonderful foil for spicy salmon cakes.
Author: Molly O'Neill
Author: Marian Burros
Author: Jane Sigal
Author: Karen Baar
Author: Joan Nathan
Author: Bryan Miller
Author: Cathy Barrow
Author: Nancy Harmon Jenkins
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It's also an easy one and doesn't require you to fool around...
Author: Matt Lee And Ted Lee
Author: Dena Kleiman
Author: Craig Claiborne And Pierre Franey
This recipe was designed for something that happens only about every 125 years: the collision of Thanksgiving and the first day of Hanukkah, an event that presents both a celebratory conundrum and culinary...
Author: David Firestone And Susan Brenna
This blend can be used as any ketchup and is particularly good on grilled steak or hamburgers. It is also tasty spooned over grilled tuna, bass or bluefish or mackerel and can be used in place of mayonnaise...
Author: Molly O'Neill
Author: Christine Muhlke
Author: Mimi Sheraton
This recipe is adapted from Anne Mendelson, the author of "Milk: The Surprising Story of Milk Through the Ages." It's a bit of a project. There's a fair amount of stirring, processing, straining and separating....
Author: Julia Moskin
Author: Craig Claiborne And Pierre Franey