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...
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...
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where...
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...
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...
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...
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...
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);...
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,...
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...
This Garlic Sauce (Toum) is a popular condiment in Lebanese restaurants served often with chicken; made with only 4 ingredients: garlic, oil, lemon and...
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...
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...
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...
This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather...
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...
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...
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...
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...
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,...
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...
Aioli is the quintessential Provençal condiment, a pungent garlic mayonnaise that in its home country of France contains even more garlic than this version,...
Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as...