Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Florence Fabricant
Author: Melissa Fernandez
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice. The concoction is also perfect in place of...
Author: Molly O'Neill
Author: Nigella Lawson
Author: Craig Claiborne
Author: Joan Nathan
Author: Regina Schrambling
Author: Dena Kleiman
This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to Jared Austin's Cajun shrimp boil. It's also pretty tasty...
Author: Samin Nosrat
Author: Martha Rose Shulman
Author: Florence Fabricant
This easy compound butter brings the brawny flavors of Worcestershire sauce, thyme and garlic to just about anything. Use it on steak, chicken, grilled corn on the cob or French bread - whatever you think...
Author: Melissa Clark
Author: Jonathan Reynolds
Author: Julia Moskin
Stone fruit is summer in your hand. To me, there isn't a better unmessed-with food than a good, ripe peach. Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for...
Author: Mark Bittman
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices. This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and...
Author: Cathy Barrow
Author: Florence Fabricant
This spiced chutney made with dried fruit like prunes, apricots, figs and raisins comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish...
Author: Joan Nathan
Author: Bryan Miller
Author: Sam Sifton
Author: Craig Claiborne
This is the basic sauce that almost always appears on the Vietnamese table, where it serves somewhat the same function as salt and pepper in the West. Nuoc cham is frequently presented in individual saucers...
Author: Nancy Harmon Jenkins
Author: Craig Claiborne And Pierre Franey
Author: Amanda Hesser
Author: Craig Claiborne And Pierre Franey
Author: Mark Bittman
Author: Moira Hodgson
Author: Craig Claiborne
This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for...
Author: Molly O'Neill
Author: Joan Nathan
Author: Elaine Louie
Often made from sour varieties of pomegranates, apples, cherries, oranges and plums, sour fruit molasses is a staple in Northern Iranian cooking. Hanif Sadr uses wild plums that he forages in the Bay Area,...
Author: Leena Trivedi-Grenier
Author: Joan Nathan
Author: Marian Burros
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment...
Author: Zainab Shah
The traditional way to make sambal is to grind chiles and other ingredients with a mortar and pestle, as my mother, Rosni Pattilllo, did. The process is said to release intense heat and bold flavors. But...
Author: Natalie Pattillo
The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but feel free to use plum tomatoes instead. You want a...
Author: Melissa Clark
Author: Molly O'Neill
Garam Masala is one of the principal spice flavorings in Indian cooking. It is sold in stores, but you can make it at home; the high-achieving Indian cooks always do. There is no standard garam masala,...
Author: Craig Claiborne
Author: Moira Hodgson