This very classic Ashkenazi haroseth, which is a ceremonial part of the Passover Seder, is made from diced apple, toasted walnuts, a touch of cinnamon and a shower of sweet Passover wine. It's meant to...
Author: Melissa Clark
I make this tangy, versatile tomatillo salsa to accompany a range of Mexican and Tex-Mex dishes. It's always great with shrimp and fish, and it's my go-to salsa for tacos with chicken in the filling, and...
Author: Martha Rose Shulman
Essentially a delightful eggplant schmear to eat with warm pita triangles, this spread gets its pleasant smoky flavor from a deliberate charring of the eggplant skin. Whether over hot coals or under the...
Author: David Tanis
While this is a sturdy and reliable recipe for making the greek cod roe spread called taramasalata from scratch, funnily enough it doesn't call for cod roe. I've come to prefer the commonly available and...
Author: Gabrielle Hamilton
There's a lot of unattended prep time in this recipe from Yotam Ottolenghi for hummus, which was featured in The Times in 2013. The unusual yet helpful addition of baking soda speeds the process. Cooking...
Author: Julia Moskin
Author: Amanda Hesser
Roast beef is often served with a horseradish sauce. However, if you love the attitude of horseradish's tangy zip, don't wait for a fancy dinner! Stir this aioli together in minutes, and enjoy it on a...
Author: Bibi
The most persuasive way to convert an eggplant hater is to fry it (the eggplant, not the hater). A less messy approach, however, is to make dip. Velvety, smoky dip with a tangy bite has seduced many an...
Author: Melissa Clark
While many nut butters contain added sugar or hydrogenated oils, this homemade recipe contains just nuts, and maybe a little salt if you're so inclined. The secret to a deeply nutty flavor is twofold:...
Author: Kay Chun
Pistachios contain less fat than other nuts, but they are still packed with protein and flavor, making them a fantastic choice for nut butter. Some brands contain sugar or hydrogenated oil, but you can...
Author: Kay Chun
A great sauce for lamb, beef, or whatever you think you'll like it on.
Author: Andy Surowiec
Author: Pierre Franey
Reminiscent of whitefish salad, smoked trout spread and everything bagels with lox, this creamy dip combines hot-smoked fish, yogurt, everything bagel seasoning, fresh dill and lemon. It can be eaten with...
Author: Ali Slagle
Creamy horseradish aioli that is good for dipping onion rings in, slathered on a bun for burgers, in a wrap, and you name it. The possibilities are endless.
Author: Soup Loving Nicole
This cheater aioli is made with mayonnaise but tastes like it was made completely from scratch. It's fantastic served on a roast beef sandwich, on a burger, alongside prime rib, or with salmon cakes. This...
Author: France C
Cashews have a relatively sweet flavor and a fairly soft texture, and are used to make all sorts of dairy-free alternatives, such as milk, cheese and ice cream. They also make a delightfully creamy nut...
Author: Kay Chun
A simple combination of sugar, salt and grated lime zest, this innovative sweet and savory citrus mix is excellent sprinkled on pork chops, chicken or salmon before roasting, or used as a seasoning for...
Author: Melissa Clark
This luscious dip has a velvety smooth texture and a fresh herbal bite. You can substitute any other herbs for the mint; cilantro makes it somewhat guacamole-like, while chives add their allium sweetness,...
Author: Melissa Clark
Use this bright green, earthy mix as a dip for crudités or a dressing for heartier salad greens like radicchio, spinach, arugula, thinly sliced fennel, or a combination. It's also terrific as a dressing,...
Author: Melissa Clark
Here is a delicious introduction to the business of canning, which can seem daunting but is made much easier by the right equipment and a good recipe. You'll combine strawberries, rhubarb vanilla and sugar...
Author: Cathy Barrow
Author: Mark Bittman
Author: Mark Bittman
A mixture of butter and other ingredients makes a compound butter, which can be used as a kind of insta-sauce on top of cooked meat, vegetables or fish. A classic variety is maître d'hotel butter, which...
Author: Sam Sifton
My family loves French onion dip but I find most recipes made from fresh onions tend to be very sweet. By adding the beef bouillon and Worcestershire sauce, it deepens the flavors and slows the caramelization...
Author: CJ
This recipe is a cool refreshing treat of yogurt, cucumbers, and dill. Serve with fresh vegetables, crackers, or pita bread.
Author: Jolie
Author: Linda Wells
Chopped onion, garlic, Worcestershire sauce, sour cream... yummy! I used to make this for post-church food, and everyone loved it. It's way better than the pre-made tubs or making it from a packet mix....
Author: goodcupocoffee
This chicken Florentine dip is great for parties. It is something I have been making for years, it is quick, easy and can feed many! It is usually the first thing empty, and when I show up without it,...
Author: Anne
Try this basic, simple, and easy cashew-based homemade plain cream cheese. Totally vegan, paleo, and dairy-free friendly, and there's no cooking involved. Tastes just like the regular one!
Author: Fioa
Here is a spicy sauce from the chef Richard Starr, better known as Bingo, who took his robust, lapel-grabbing culinary style to Cuvée, a bistro in the central business district of New Orleans in the early...
Author: William Grimes
My grandmother was a great Southern cook, and this was one of her recipes, so this recipe is very special to me. I hope you all enjoy it as much as all of us do.
Author: Chelsea
This sauce is great on just about anything. It can be used as a dressing, dipping sauce, and it can also be used for cheeseburgers.
Author: MATT101
A delicious dipping sauce with mayonnaise and ketchup as the key ingredients.
Author: Jackie Smith