Author: Steven Raichlen
Author: Joe Gannon
Author: Myron Mixon
Author: Fred Thompson
Author: Ruth Cousineau
This creamy, tangy sauce with a garlicky, black pepper punch is ubiquitous on platters of grilled meats sold by halal street carts in major cities across the U.S. We can't stop drizzling it on everything...
Author: Rhoda Boone
This peanut sauce recipe is based on my mom's version, which accompanies Gado Gado. Raw peanuts are roasted and then ground for the best flavor.
Author: Patricia Tanumihardja
(Mole Negro de Teotitlán) Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family...
Author: Zarela Martinez
This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce. Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual...
Author: David Waltuck
Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.
Author: Andrew Knowlton
This recipe is an accompaniment for Full of Beans Salad. The sugar dissolves and mellows the sharpness of the vinegar.
Author: Barbara Price
Author: Rick Rodgers
Often unused carrot tops shine in a nutty pesto drizzled over sweet roasted carrots.
Author: Molly Baz
Author: Suzanne Tracht
Author: Melissa Hamilton
An easy Nuoc Cham recipe - Vietnamese Dipping Sauce. This recipe originally accompanied Crispy Spring Rolls. Nuoc cham is a must at every Vietnamese table, no matter what is served.
Author: Mai Pham
A Thai curry paste flavored with dried chiles, roasted peanuts, galangal, makrut lime, garlic, cumin, and shallot.
Author: Bon Appétit Test Kitchen
Author: Gina Marie Miraglia Eriquez