Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you're painting the sauce onto cooking meat, thin it out with water to about a one-to-one...
Author: John Willoughby
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.
Author: Mark Bittman
This is a great dressing for cooked vegetable salads, spinach salads, tofu and noodle salads, and it's also delicious with a simple bowl of rice.
Author: Martha Rose Shulman
Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too thick and intense for delicate spring mixes. Although...
Author: Martha Rose Shulman
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious amounts of other herbs or greens not destined...
Author: Martha Rose Shulman
Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about three months. Start with fresh horseradish, which...
Author: Joan Nathan
Serve this raita as a refreshing side dish with grains or with any curry. Or enjoy it on its own for lunch.
Author: Martha Rose Shulman
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
Author: Martha Rose Shulman
Author: Julia Reed
Author: Molly O'Neill
Author: Melissa Clark
I use pesto and pistou in many other dishes besides pasta. Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed to have antioxidant and antibacterial properties....
Author: Martha Rose Shulman
This recipe is an adaptation of one found in Jean-Georges Vongerichten's and Mark Bittman's cookbook, "Jean-Georges: Cooking at Home with a Four-Star Chef." Fresh ginger, lime juice and sherry vinegar...
Author: Mark Bittman
Author: Mark Bittman
Author: David Tanis
You can use this bright mixture as a dip, a spread or a sauce with pasta.
Author: Martha Rose Shulman
Author: Emily Weinstein
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns...
Author: Melissa Clark
Author: Regina Schrambling
Author: David Tanis
Author: Julia Moskin
Author: Mark Bittman
Author: Mark Bittman
This chutney is sweet, hot and a little sour. You could use green mango in place of the ripe mango. Try this chutney with these spicy corn pakoras.
Author: David Tanis
Tomatillo salsa, one of the great taco toppings, is a cinch to make. In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with Serrano chiles and cilantro. Made from just four...
Author: David Tanis
Back in 2011, in his New York Times Magazine column, Cooking With Dexter, Pete Wells asked his son about his favorite foods. "It was a tie," Wells recounted Dexter saying, "between sushi and the fried...
Author: Pete Wells
Author: David Tanis
White barbecue sauce is indigenous to northern Alabama, where it adorns the chicken at Big Bob Gibson's barbecue emporiums in Decatur. It melts into beautiful lacquer over the grill or in the oven, bringing...
Author: Sam Sifton
Author: Molly O'Neill
Author: David Tanis
Author: Pierre Franey
Author: Jonathan Reynolds
Dukkah is very popular in Egypt, where it is made with chickpea flour, sesame seeds, sometimes dill seeds, and spices. I like to toast the chickpea flour. I use the mixture, which is adapted from a dukkah...
Author: Martha Rose Shulman
This quick, easy recipe comes from Roy Choi, the Los Angeles chef behind the Kogi food trucks. Here, a heaping tablespoon of Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang)...
Author: Sam Sifton
This is real ranch dressing, not something bound with preservatives and corn syrup, a creamy, savory topping for mixed greens and a cool dip for summer days. You make it in a jar with a tight-fitting lid,...
Author: Mark Bittman
Adding coconut to dukkah introduces a sweetness to the nutty/spicy Middle Eastern mix. Serve it with crudités and flatbread, or sprinkled over a carrot purée.
Author: Martha Rose Shulman
Author: Marian Burros
Author: Kim Severson
Author: Pierre Franey
Author: Florence Fabricant
Author: David Tanis
Author: Molly O'Neill
Author: David Tanis
This rather spicy South Indian chutney is often paired with potato-filled dosas, but may be served with any number of dishes. It's important to use only fresh or frozen grated coconut, not the desiccated...
Author: David Tanis
Author: Alex Ward