Figs bring a touch of sweetness to this bright, chutney-ish sauce and nicely offset the sharpness of the vinegar.
Author: Claire Saffitz
Super easy, nice and tangy, and with just the slightest touch of heat, this has been our go-to homemade barbecue sauce for years. Got 20 minutes? Make some!
Author: Kare for Kitchen Treaty
Author: Jeanne Kelley
Author: Diana Barrios Treviño
Author: Marisol Benadayan-Bennaroch
Author: Marcela Valladolid
A spoonful of toum elevates any steamed or roasted vegetable, or pasta or grains-or use it as a dipping sauce for good bread.
Author: Maureen Abood
Satiny and pleasingly sticky, caramel is one of the most delicious additions to cakes and pastries. The longer the caramel cooks, the darker and less sweet it becomes. You can judge the color by eye or...
Author: Rose Levy Beranbaum
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Author: Pat Neely
Author: Paul Grimes
Author: Steven Raichlen
Author: Dede Wilson
Fragrant, herbaceous chermoula sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad of carrot ribbons, crisp cucumbers, tangy feta, and bright pomegranate seeds.
Author: Alexis Touchet
Author: Dede Wilson
Editor's note: The recipe and introductory text below are from The Barbecue! Bible 10th Anniversary Edition, by Steven Raichlen. To read more about Raichlen and barbecue, go to our feature The Best Barbecue...
Author: Steven Raichlen
Author: Pam Anderson
Author: Jill Silverman Hough
Author: Bruce Aidells
Author: Susan Banks
Adding silken tofu to the base of this dressing both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable...
Author: Carla Lalli Music