Colombian food is typically not spicy on its own. Instead, a hot sauce called ají - also the Colombian word for chiles - is served tableside. There are...
Author: J. Kenji López-Alt
This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and...
Author: Julia Moskin
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where...
Author: Zainab Shah
A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette...
Author: Lisa Yockelson
Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will...
Author: Martha Rose Shulman
Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically...
Author: Von Diaz
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns...
Author: Melissa Clark
This dumpling sauce recipe makes the perfect dipping sauce for taking your favorite homemade or store-bought dumplings to the next level.
Author: Sarah
Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami);...
Author: Mark Bittman
Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time -- a lot of time. Here, though,...
Author: Sam Sifton
If you like whiskey, you'll love this bourbon BBQ sauce. It's perfectly sweet, a little smoky, and generously flavored with bourbon. Bonus that...
Author: Kristen Stevens
Use up those garden tomatillos or green tomatoes with this easy & flavorful roasted salsa to preserve by canning or freezing.
Author: Jami Boys
In Arabic, the term "baharat" simply means "spices" and can refer to any number of different blends, each tailored to a specific dish or ingredients. This...
Author: Melissa Clark
This Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and...
Author: Yumna Jawad
Learn how to make the best mango habanero hot sauce with this recipe from VBQ, a new cookbook that's all about vegan grilling recipes and tips.
Author: Tasting Table Staff
Author: Marian Burros
It is so easy to make cranberry jam - it's done in ten minutes! Plus, this homemade jam is sweet and tart and wonderful on bread, as a filling for...
Author: Stefani
Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its...
Author: Nik Sharma
Chinese Hot Mustard is one of those condiments that you don't think of making at home yourself, but the recipe is so quick and easy to prepare.
Author: Bill
Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and...
Author: The New York Times
Author: Craig Claiborne
This delightful Lemon Rosemary Chicken Marinade boosts the flavor of plain chicken to amazing with its tangy citrus herb taste! Like all of my wonderful...
Author: Angela
Author: Molly O'Neill
Author: Pierre Franey
This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather...
Author: Eric Kim
Author: David Tanis
Author: Jane E. Brody
Author: Craig Claiborne And Pierre Franey
Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As...
Author: Tejal Rao
Mild and creamy jalapeño cilantro salsa recipe made with fresh jalapenos, cilantro, garlic, lime juice and olive oil.
Author: Layla Pujol
Author: Nina Simonds
How to safely make and can homemade safe, quality sauerkraut, using tested USDA guidelines.
Author: Healthy Canning
Author: Nigella Lawson
Author: Molly O'Neill
This fabulous dipping sauce is known by many names. Hibachi Mustard Sauce, cream sauce, or magic mustard sauce as it is known to many fans of Benihana's...
Author: Angela
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...
Author: Melissa Clark
Author: Marian Burros
Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing that pairs with many classic Vietnamese dishes!
Author: Bill
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
Author: David Leite
Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be...
Author: Martha Rose Shulman
Author: Florence Fabricant
Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime
Author: Layla Pujol
Here is the foundation recipe for easy, fast jam. Take a pound of your favorite fruit, a quarter-cup of sugar, some seasonings and a few other ingredients,...
Author: Mark Bittman
Author: Pierre Franey
This super easy Honey Mustard Chicken Marinade adds so much more than just a deliciously tangy flavor to plain chicken! It only takes a few minutes and...
Author: Angela
Aioli is the quintessential Provençal condiment, a pungent garlic mayonnaise that in its home country of France contains even more garlic than this version,...
Author: Martha Rose Shulman
Author: Marian Burros