A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.
Author: Sohla El-Waylly
Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.
Author: Joshua Bousel
Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic...
Author: Daniel Gritzer
To make a worthy New York-style pizza at home, start with this faithful and perfectly calibrated tomato sauce recipe from The Food Lab.
Author: J. Kenji López-Alt
The oven technique for this ragù Bolognese recipe develops rich flavors and a tender, silky texture. This is the Bolognese that will leave you and your...
Author: J. Kenji López-Alt
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
Author: Daniel Gritzer
A deeply savory mushroom ragù, made from fresh and dried mushrooms, is just as home on polenta as it is with pasta.
Author: Daniel Gritzer
An all natural pear preserve sweetened with concentrated fruit juice.
Author: Stephanie Stiavetti
Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks.
Author: Joshua Bousel
This is the vinaigrette featured in the recipe for Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette, but it's also great on roasted...
Author: J. Kenji López-Alt
Although it may look like a pile of caramelized onions, slowly reduced red wine and balsamic vinegar make this sweet, fruity, and tart onion jam so much...
Author: Joshua Bousel
A classic compound butter flavored with parsley, garlic, and lemon. It's perfect for grilled steak, seafood, or vegetables.
Author: J. Kenji López-Alt
Dip your chilled stone crab claws into this zesty mayo-based sauce with Dijon, horseradish, lemon juice, and a touch of hot sauce.
Author: Carrie Vasios Mullins
Think beyond seafood-creamy, tangy, and briny tartar sauce is good on so many things.
Author: Joshua Bousel
Make crispy fried garlic and fried-garlic oil in a flash-on the stovetop or in the microwave.
Author: Sasha Marx
The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall.
Author: Joshua Bousel
This isn't a sauce you'd baste on grilled chicken, but rather, as the name implies, it's used as a dip or topping. Tasted alone, it's harsh...
Author: Joshua Bousel
Classic steak au poivre is seared peppercorn-crusted steak with a creamy pan sauce. The secret to the best result? Start by encrusting the steaks on only...
Author: Daniel Gritzer
Pan-seared steak is an easy and elegant meal when you take the time to put together a quick pan sauce while the meat rests.
Author: J. Kenji López-Alt
Roughly inspired by a Louisiana-style hot sauce like Tabasco, this fermented condiment gets its intense color and fruity flavor from berries.
Author: Tim Chin
Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités...
Author: Kerry Saretsky
The classic combo of a cherry and port contrasts tart cherries against sweet wine, with a double dose of fruit that gives a well rounded and full-bodied...
Author: Joshua Bousel
As a marinade, baste, or dip, this pungent, acidic sauce packs a massive amount of flavor.
Author: Joshua Bousel
This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.
Author: Daniel Gritzer
One of the classics of American barbecue sauce, and a favorite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavor.
Author: Daniel Gritzer
Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar, this chutney plays well on a cheese board or leftover roast pork or...
Author: Kate Williams
The tang and robust flavor of balsamic vinegar dominates, but also finds a nice balance with barbecue sauce standards like ketchup, honey, mustard, and...
Author: Joshua Bousel
Use your bounty of summer vegetables to make a tangy giardiniera vegetable relish to add zip to your sandwiches and salads.
Author: Jennifer
This Canned Ketchup Recipe tastes like Heinz ketchup! Homemade ketchup is made from ripe tomatoes, spices, and vinegar. Achieve that perfectly tart and...
Author: Alyona Demyanchuk
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette....
Author: J. Kenji López-Alt
Most recipes for classic mignonette don't give it the respect and attention it deserves. With a sharp knife and a little attention to detail you can...
Author: Sasha Marx
This recipe is one that I adapted slightly from the National Center for Home Food Preservation. Strawberries and kiwis are simmered together with lemon...
Author: Lucy Baker
Homemade concord grape jam tastes nothing like sticky-sweet supermarket grape jelly. It has a deep, concentrated grape flavor, and is equally tart and...
Author: Lucy Baker
Ready in under 10 minutes, this salty-sweet frosting is perfect for spur-of-the-moment desserts. With it, you can turn a batch of fresh banana muffins...
Author: Stella Parks
In essence, this is a simple marinara with the addition of mint, but that one minor change makes a big difference.
Author: Joshua Bousel
Lavender transforms ordinary blueberry jam into preserves that are positively romantic. Delicate and floral, it would be perfect with scones, croissants,...
Author: Lucy Baker
After finding smoked turkey drippings to be a little too smoky for gravy, I vowed to find a gravy that could deliver the deep flavors pan drippings produce,...
Author: Joshua Bousel
This Pizza Sauce Recipe is just like the Robust-inspired tomato sauce you'd have slathered on a Dominos Pizza! It's rich in flavor, thick, and...
Author: Alyona Demyanchuk
©iStockphoto.com/kolan Wet walnuts, the sticky-sweet ice cream topping made from walnuts and maple syrup, often have a soggy appearance and cloying flavor....
Author: Lucy Baker
Whether you're dealing with bland winter fruit or summer strawberries plucked too soon, roasting will cover a multitude of culinary sins and stain...
Author: Stella Parks
Learn more about niter kibbeh here » Niter kibbeh is a spice blend always at the peak of freshness since you lock the flavors into clarified butter. There...
Author: Max Falkowitz
How to make ragù bolognese from scratch. An Italian classic, bolognese sauce is an essential component of several pasta dishes, including lasagna alla...
Author: Daniel Gritzer
Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.
Author: J. Kenji López-Alt
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Author: Joshua Bousel
Sweet and salty teriyaki sauce-bringing me back to the days when teriyaki chicken was my savior at Japanese restaurants.
Author: Joshua Bousel
[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Greek Easter »...
Author: Carrie Vasios Mullins
A classic sweet, spicy, and savory accompaniment for grilled meats.
Author: J. Kenji López-Alt