Author: Julia Reed
This is a classic Mexican blender tomatillo salsa. Once the tomatillos are roasted there is no cooking involved. Serve this tangy, medium-hot salsa with...
Author: Martha Rose Shulman
Za'atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character....
Author: Melissa Clark
Author: Craig Claiborne
Here is an easy vinaigrette that comes together in your blender in about five minutes. Use good olive oil and good vinegar, and follow your own taste when...
Author: Mark Bittman
Author: Molly O'Neill
This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor...
Author: Sam Sifton
Author: Julia Moskin
Author: Molly O'Neill
Author: Mark Bittman
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons...
Author: Pierre Franey
Author: Mark Bittman
It's hard to imagine five minutes better spent in the kitchen than those making vinaigrette, the closest thing there is to an all-purpose sauce. At its...
Author: Mark Bittman
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Robert Farrar Capon
Author: Mark Bittman
Author: Amanda Hesser
Author: Pierre Franey
This marinade is particularly good with vegetables (see the following recipe) or with chicken paillard or flank steak. For chicken, pound four 6-to-8-ounce...
Author: Molly O'Neill
Author: Steven Raichlen
Author: Eric Asimov
Author: Moira Hodgson
Author: Leslie Land
Author: Timothy Egan
Author: Craig Claiborne
Author: Dena Kleiman
Author: Craig Claiborne And Pierre Franey
Author: John T. Edge
Author: Melissa Clark
Author: Florence Fabricant
Author: Florence Fabricant
Author: Moira Hodgson
Author: Mark Bittman
Author: Pierre Franey
Author: Mark Bittman
A classic tartar sauce is a welcome addition to any cook's repertoire. Garlic, shallot, capers, tart cornichons with their juices are blended together...
Author: Gabrielle Hamilton
Author: Barbara Kafka
Author: Trish Hall
Author: Mark Bittman
Author: Trish Hall
A simple and delicious accompaniment to almost any barbecued meat.
Author: Pierre Franey
Author: Melissa Clark
Author: Jacques Pepin
Author: Timothy Egan
Author: Craig Claiborne
Author: Julia Moskin
Author: Craig Claiborne