Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower,...
Author: Martha Rose Shulman
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry."...
Author: Maneet Chauhan
Author: Joan Nathan
Author: Matt Lee And Ted Lee
Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind...
Author: Eugenia Bone
Author: Mark Bittman
The renowned chef Alice Waters makes her aioli in the most inefficient and old-fashioned way possible: using a mortar and pestle to mash the garlic, a...
Author: Mark Bittman
This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe...
Author: Molly O'Neill
Author: Bryan Miller
Author: Jane Sigal
Author: Christine Muhlke
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It's also...
Author: Matt Lee And Ted Lee
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
This sauce makes a tart contrast to the soy and chili sauce that is often served with Thai shrimp cakes. It also makes a wonderful foil for spicy salmon...
Author: Molly O'Neill
Author: Molly O'Neill
Author: Karen Baar
Author: Dena Kleiman
This blend can be used as any ketchup and is particularly good on grilled steak or hamburgers. It is also tasty spooned over grilled tuna, bass or bluefish...
Author: Molly O'Neill
Author: Cathy Barrow
Author: Molly O'Neill
Author: Julia Reed
Author: Molly O'Neill
Years ago, I found an intriguing recipe for a sauce similar to this one. I loved it, but it wasn't until I read Dara Goldstein's "The Georgian Feast,"...
Author: Martha Rose Shulman
Author: Marian Burros
Author: Mark Bittman
This sauce is an excellent compliment to traditional cod cakes, as well as those scented with ginger.
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
This recipe is adapted from Anne Mendelson, the author of "Milk: The Surprising Story of Milk Through the Ages." It's a bit of a project. There's a fair...
Author: Julia Moskin
Author: Mark Bittman
Harissa is that fiery paste used in Tunisian cuisine. You can get it in tubes, but the homemade version tastes much fresher. Make a note on the label to...
Author: Martha Rose Shulman
Author: Amanda Hesser
Author: Marian Burros
Author: Marian Burros
This recipe was designed for something that happens only about every 125 years: the collision of Thanksgiving and the first day of Hanukkah, an event that...
Author: David Firestone And Susan Brenna
Author: Mimi Sheraton
Author: Craig Claiborne And Pierre Franey
Author: Pete Wells
This variation of the traditional pesto is sharp and should be used moderately on fish, chicken, pasta or steamed new potatoes, but because it is rather...
Author: Molly O'Neill
Author: Molly O'Neill
This New England staple, originally brought over from India, is best used as a topping after grilling meat or fish. It also adds zip to sandwiches.
Author: Molly O'Neill
Author: Molly O'Neill
Author: Florence Fabricant
Harissa is that fiery paste used in Tunisian cuisine. You can get it in tubes, but the homemade version tastes much fresher. Make a note on the label to...
Author: Martha Rose Shulman
Author: Alex Witchel