Author: Molly O'Neill
Author: Molly O'Neill
Author: Molly O'Neill
Author: Amanda Hesser
Author: Mark Bittman
Author: Melissa Fernandez
Author: Nigella Lawson
Author: Florence Fabricant
Author: Craig Claiborne
Author: Florence Fabricant
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed rice. The concoction is also perfect in place of...
Author: Molly O'Neill
Author: Craig Claiborne
Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices. This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and...
Author: Cathy Barrow
Author: Pierre Franey
Author: Amanda Hesser
Author: Sam Sifton
Author: Jane E. Brody
Author: Bryan Miller
Author: Molly O'Neill
Author: Craig Claiborne
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Here, a classic French sauce, revisited. Make sure the milk is cold or at room temperature. If the liquid is too hot, the roux won't have time to properly disperse in the liquid before the mixture comes...
Author: Martha Rose Shulman
Author: Susan Herrmann Loomis
Author: Craig Claiborne And Pierre Franey
Author: Bill Yosses
In India, just about every home has its own recipe for garam masala, which is the most common spice blend in the country and a cornerstone of the cuisines of South Asia. This recipe, which is sweeter and...
Author: Melissa Clark
Author: Bryan Miller
Author: Julia Moskin
Author: Craig Claiborne
Stone fruit is summer in your hand. To me, there isn't a better unmessed-with food than a good, ripe peach. Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for...
Author: Mark Bittman
Author: Craig Claiborne
Author: Jean F. Tibbetts
Raghavan Iyer, the author of "The Turmeric Trail" and teacher who was born in Mumbai and came to the United States as a young man, says there as many sambhar masalas as there are kitchens in south India....
Author: Kim Severson
Author: Rena Coyle
Author: Mark Bittman
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As a condiment it's easy to make, and stores well. It's...
Author: Tejal Rao
Author: Nancy Harmon Jenkins
A quick pass through hot oil transforms sage leaves. No longer leathery, they're perfectly aromatic, ready to crumble into a simple combination of parsley, oil, shallots and vinegar. This fried sage salsa...
Author: Samin Nosrat
This variation is served with bouillabaisse and other fish soups. I like it with just about anything that aioli is good with.
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: Amanda Hesser
This is the mustard intended to be served with Danny Bowien's Thanksgiving pastrami - a non-traditional but impressive addition to the table, delicious and bountiful. The idea came from his growing up...
Author: Danny Bowien
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Inspired by two classic Parsi recipes from the chef and anthropologist Niloufer Ichaporia King, this sauce introduces the toasted cumin and medjool dates from her date and tamarind chutney into her classic...
Author: Samin Nosrat
Author: Steven Raichlen