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Rhubarb Chutney

Author: Florence Fabricant

Garlicky Beet Spread with Yogurt, Dill and Horseradish

This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish...

Author: Melissa Clark

Pickled Asparagus

Preserving food cannot be considered new and trendy, no matter how vigorously it's rubbed with organic rosemary sprigs. But the recent revival of attention...

Author: Julia Moskin

Feta Spread

Author: Molly O'Neill

Lemongrass Sauce

Author: Florence Fabricant

Sauce Newburg

Author: Craig Claiborne And Pierre Franey

Black Coffee Barbecue Sauce

Author: William Grimes

Tomatillo Pineapple Salsa

This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat...

Author: The New York Times

Skordalia (Garlic Walnut Sauce)

Author: Molly O'Neill

Sweet and Sour Onions

Author: David Tanis

Artichoke Parmesan Sauce

Author: Nancy Harmon Jenkins

Red Pepper Pasta Sauce

Author: Ron Alexander

Green Coriander Mayonnaise

Author: Marian Burros

Cranberries and Port Wine

Author: Marian Burros

Parsley And Vinegar Sauce

Author: Mark Bittman

Green Tomato Chowchow

Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats. It couldn't be simpler: simmer chopped...

Author: Matt Lee And Ted Lee

Parsley Spread

Author: Molly O'Neill

Maltaise Sauce

Author: Craig Claiborne

Sweet Peppers Conserved in Oil

Roasted peppers always look beautiful in a jar of olive oil. Feel free to add other herbs, like oregano or basil, to the mix.

Author: Martha Rose Shulman

Citrus Sauce

Author: Bryan Miller

Mushroom sauce (Sauce aux champignons)

Author: Craig Claiborne And Pierre Franey

Pineapple Salsa

This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I've called for a single jalapeño. You could...

Author: Sam Sifton

Maitre d'Hotel Butter

Author: Pierre Franey

Caramelized Onion Sauce

Author: Molly O'Neill

Sorrel Sauce

Author: Moira Hodgson

Burned Scallion Crema

This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite. I like it matched...

Author: Sam Sifton

Radish And Mango Salsa

Author: Melissa Clark And Steven Raichlen

Ancho Chili Butter

Author: Molly O'Neill

Fresh Applesauce

Author: Florence Fabricant

Judy Reed's Fig Preserves

Author: Julia Reed

Persimmon Chutney

Author: Molly O'Neill

Sauce Diable

Author: Craig Claiborne And Pierre Franey

Brown Butter Sauce

Author: Barbara Kafka

Nuoc Cham Dipping Sauce

Author: Molly O'Neill

Pear Chutney

Author: Barbara Kafka

Puréed Carrot Top Condiment

Author: Moria Hodgson

Tomato Salsa

Author: Marian Burros

Spicy Tomato Ketchup

Author: Amanda Hesser

Jicama Relish In Chilpotle Marinade

Author: Regina Schrambling

Jimmy Schmidt's Ginger Puree

Author: Moira Hodgson

Surinam Cherry And Carambola Jam

Author: Judith Miller

Toffee Sauce

Author: Julia Moskin

Essence of Quail

Author: Moira Hodgson

Cucumber Hot Sauce

Author: Jacques Pepin

Seafood Marinade

Author: Molly O'Neill

Sweet and Sour Dill Sauce

Author: Craig Claiborne

Sauce Verte (Green sauce)

Author: Craig Claiborne