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
Author: Marian Burros
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
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
Author: Craig Claiborne
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
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: David Tanis
Author: Pierre Franey
Author: Molly O'Neill
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: 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
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
Author: David Leite
Nuoc Cham is a tasty and versatile Vietnamese dipping sauce and dressing that pairs with many classic Vietnamese dishes!
Author: Bill
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
Author: Marian Burros
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
This blueberry pie filling recipe is super tasty and so easy to make. All you need is four simple ingredients to make the BEST blueberry pie filling.
Author: Dina