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Buttermilk Herb Dressing

Author: Julia Reed

Quick Roasted Tomatillo Salsa

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

Sherry Vinegar Vinaigrette

Author: Craig Claiborne

Za'atar

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

Creamy Vinaigrette

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

Cucumber Kimchi

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

Rémoulade Sauce

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

Basic Vinaigrette With Mustard

Author: Mark Bittman

Red Pepper Coulis

Author: Molly O'Neill

Quick 'Preserved' Lemons

Author: Mark Bittman

Plum Glaze for Baked Ham

Author: Julia Moskin

Basic Vinaigrette

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

Basil Butter Sauce

Author: Pierre Franey

Mexican Salsa Cruda With Avocado (A Raw Tomato Sauce)

Author: Craig Claiborne And Pierre Franey

Basil Vinaigrette (For Fish)

Author: Moira Hodgson

Horseradish Mayonnaise

Author: Craig Claiborne And Pierre Franey

Plum Ketchup

Author: Amanda Hesser

Vinaigrette Sauce For Artichokes

Author: Robert Farrar Capon

Flavorfully Infused Oils

Author: Mark Bittman

Lemon Butter Sauce

Author: Timothy Egan

Tuscan Marinade

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

Onion Jam

Author: Eric Asimov

Mayonnaise With Herbs

Author: Pierre Franey

Horseradish Sauce, With Tarragon

Author: Moira Hodgson

Vanilla Oil

Author: Leslie Land

Sriracha Mayonnaise Sauce

Author: John T. Edge

Green Mayonnaise

Author: Moira Hodgson

Peach Honey

Author: Dena Kleiman

Chipotle Chili Sauce

Author: Craig Claiborne

Parsley Vinegar Garlic Sauce

Author: Mark Bittman

French West Indian Sauce Chien

Author: Steven Raichlen

Parsley Sauce

Author: Barbara Kafka

Tarragon Sauce

Author: Craig Claiborne And Pierre Franey

Red Pepper Relish

Author: Florence Fabricant

Tartar Sauce

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

Cranberry Raisin Conserve

Author: Florence Fabricant

Mayonnaise With Fresh Herbs

Author: Pierre Franey

No Cook Cranberry Orange Relish

Author: Mark Bittman

Crunchy Hot Mustard

Author: Mark Bittman

Buttermilk Chocolate Sauce

Author: Trish Hall

Pierre Franey's Barbecue Sauce

A simple and delicious accompaniment to almost any barbecued meat.

Author: Pierre Franey

Hot Mayonnaise

Author: Jacques Pepin

Hot Chili Sauce With Avocado

Author: Craig Claiborne

Apple Tarragon Sauce

Author: Timothy Egan

Mexican Table Sauce

Author: Craig Claiborne