Author: Florence Fabricant
Author: Jacques Pepin
Author: Molly O'Neill
Author: Nigella Lawson
Author: Melissa Fernandez
Author: Dena Kleiman
Author: Amanda Hesser
Author: Nigella Lawson
Author: Craig Claiborne
Author: Amanda Hesser
Author: Molly O'Neill
Author: Florence Fabricant
Author: Jane E. Brody
Author: Pierre Franey
Author: Craig Claiborne
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: Sam Sifton
Author: Craig Claiborne
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: Susan Herrmann Loomis
Author: Bill Yosses
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Julia Moskin
Author: Bryan Miller
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
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
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: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Amanda Hesser
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: Craig Claiborne
Author: Rena Coyle
Author: Jean F. Tibbetts
Author: Bryan Miller
Author: Mark Bittman
Author: Nancy Harmon Jenkins
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
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
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
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
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
Author: Florence Fabricant
Author: Florence Fabricant
Author: Pierre Franey
Author: Molly O'Neill
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: Steven Raichlen