Author: Pierre Franey
Author: Jonathan Reynolds
Author: Florence Fabricant
This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to Jared Austin's Cajun shrimp boil. It's also pretty tasty...
Author: Samin Nosrat
This spiced chutney made with dried fruit like prunes, apricots, figs and raisins comes from Leetal and Ron Arazi, owners of New York Shuk, a food company specializing in Sephardic and Middle Eastern Jewish...
Author: Joan Nathan
Author: Craig Claiborne And Pierre Franey
Aioli is the quintessential Provençal condiment, a pungent garlic mayonnaise that in its home country of France contains even more garlic than this version, which is still pretty garlicky. It's easy to...
Author: Martha Rose Shulman
Author: Florence Fabricant
This no-cook, three-ingredient cranberry sauce from Daniel Humm, the chef of Eleven Madison Park and NoMad in New York, could not be simpler. Just toss cranberries, sugar and orange zest into the bowl...
Author: Tara Parker-Pope
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Craig Claiborne
Author: Martha Rose Shulman
Author: Joan Nathan
Author: Patricia Wells
You'll need a medium-hot charcoal fire for this recipe. So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all...
Author: John Willoughby and Chris Schlesinger
Author: Joan Nathan
Author: Molly O'Neill
Author: Molly O'Neill
Author: Dena Kleiman
Author: Patricia Wells
The traditional way to make sambal is to grind chiles and other ingredients with a mortar and pestle, as my mother, Rosni Pattilllo, did. The process is said to release intense heat and bold flavors. But...
Author: Natalie Pattillo
Author: Amanda Hesser
Author: Enid Nemy
Author: Barbara Kafka
Author: Marian Burros
Author: Regina Schrambling
Limiting miso to soup is like limiting Parmesan to pasta. For starters, you can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan). Use this to season a whole fish, croutons...
Author: Mark Bittman
This is the basic sauce that almost always appears on the Vietnamese table, where it serves somewhat the same function as salt and pepper in the West. Nuoc cham is frequently presented in individual saucers...
Author: Nancy Harmon Jenkins
Author: William Norwich
Skinny, purple filet beans are fun to grow and make an unusual pickle.
Author: Renee Pottle
Author: Florence Fabricant
Author: Alice Hart
Author: Molly O'Neill
Author: Craig Claiborne And Pierre Franey
Author: Barbara Kafka
Author: Cathy Barrow
This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for...
Author: Molly O'Neill
Author: Elaine Louie
Author: Moira Hodgson
Often made from sour varieties of pomegranates, apples, cherries, oranges and plums, sour fruit molasses is a staple in Northern Iranian cooking. Hanif Sadr uses wild plums that he forages in the Bay Area,...
Author: Leena Trivedi-Grenier
Author: Moira Hodgson
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
Author: Amanda Hesser
Author: Amanda Hesser
Author: Bryan Miller
Beurre blanc, that tangy, buttery stovetop concoction, adds flair to steamed artichokes and an indulgent richness to poached fish. Once you put the ingredients over heat, you can't walk away from them,...
Author: Bryan Miller And Pierre Franey