This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro,...
Author: Maneet Chauhan
Author: Alex Witchel
Author: Robert Farrar Capon
This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note...
Author: Molly O'Neill
Author: Eric Asimov
Author: Indrani Sen
Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.
Author: Julia Moskin
This spiced Asian mixture makes a good marinade for chicken, shrimp or oily fish like bluefish, bass, tuna and swordfish. Cover with the paste for three...
Author: Molly O'Neill
Author: Melissa Clark
Author: Jonathan Reynolds