A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.
Author: Sohla El-Waylly
Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted...
Author: Daniel Gritzer
This Canned Ketchup Recipe tastes like Heinz ketchup! Homemade ketchup is made from ripe tomatoes, spices, and vinegar. Achieve that perfectly tart and sweet ketchup that is not runny! It gets highly raved...
Author: Alyona Demyanchuk
Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.
Author: Joshua Bousel
This Pizza Sauce Recipe is just like the Robust-inspired tomato sauce you'd have slathered on a Dominos Pizza! It's rich in flavor, thick, and so delicious! I'm thrilled to share this copycat...
Author: Alyona Demyanchuk
Dip your chilled stone crab claws into this zesty mayo-based sauce with Dijon, horseradish, lemon juice, and a touch of hot sauce.
Author: Carrie Vasios Mullins
To make a worthy New York-style pizza at home, start with this faithful and perfectly calibrated tomato sauce recipe from The Food Lab.
Author: J. Kenji López-Alt
Homemade concord grape jam tastes nothing like sticky-sweet supermarket grape jelly. It has a deep, concentrated grape flavor, and is equally tart and sweet. A jar of this jam would make an excellent fall...
Author: Lucy Baker
Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks.
Author: Joshua Bousel
Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.
Author: J. Kenji López-Alt
Although it may look like a pile of caramelized onions, slowly reduced red wine and balsamic vinegar make this sweet, fruity, and tart onion jam so much more.
Author: Joshua Bousel
A mixture of tart mustard, spice, and heat make this mustard a perfect pairing for pastrami stacked a mile-high between a couple pieces of rye.
Author: Joshua Bousel
This recipe is one that I adapted slightly from the National Center for Home Food Preservation. Strawberries and kiwis are simmered together with lemon juice and a bit of crystallized ginger is added for...
Author: Lucy Baker
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Author: Joshua Bousel
Few things in life are better than biting into a fuzzy, sun-warmed peach, the nectar dribbling down your chin. This simple jam is full of ripe, fresh peach flavor with hints of bourbon, cinnamon, and vanilla....
Author: Lucy Baker
Make crispy fried garlic and fried-garlic oil in a flash-on the stovetop or in the microwave.
Author: Sasha Marx
All you need to make crème fraîche at home is cream, buttermilk, and a little patience.
Author: J. Kenji López-Alt
One of the classics of American barbecue sauce, and a favorite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavor.
Author: Daniel Gritzer
Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of...
Author: Kerry Saretsky
Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar, this chutney plays well on a cheese board or leftover roast pork or turkey sandwiches.
Author: Kate Williams
XO sauce is a flavor-bomb condiment rich with dried seafood and cured ham. You can spoon it over any number of dishes, but it's also a fantastic ingredient to cook with.
Author: Sasha Marx
[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Greek Easter »...
Author: Carrie Vasios Mullins
Granny Smith apples build on the already tart and sweet profile of cranberry sauce, and the addition of extra orange juice and orange zest gives adds a brightness.
Author: Joshua Bousel
The tang and robust flavor of balsamic vinegar dominates, but also finds a nice balance with barbecue sauce standards like ketchup, honey, mustard, and molasses.
Author: Joshua Bousel
Bossam is proof that Koreans do wraps right: each perfectly constructed packet features meltingly tender pork, fermented dipping sauces and pastes, crunchy preserved vegetables, and more, all in a cabbage-leaf...
Author: Seoyoung Jung
Sweet and salty teriyaki sauce-bringing me back to the days when teriyaki chicken was my savior at Japanese restaurants.
Author: Joshua Bousel
Lavender transforms ordinary blueberry jam into preserves that are positively romantic. Delicate and floral, it would be perfect with scones, croissants, or crostini with fresh ricotta.
Author: Lucy Baker
Barbecue sauce on pizza, yay or nay? I couldn't decide, so came up with this hybrid that has the deep tomato flavor of pizza sauce, but also comes with a sweet and tangy barbecue kick.
Author: Joshua Bousel
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
Author: Daniel Gritzer
This smoky, salty and sour dipping sauce goes well with all kinds of meat that have been barely seasoned and not covered with sauce. Try this with grilled chicken (marinated in not much more than some...
Author: Leela Punyaratabandhu
Crispy baked sweet potato wedges with a tangy yogurt sauce.
Author: Nick Kindelsperger
This sauce is sweet, sticky, and good on absolutely (okay, almost) everything.
Author: Joshua Bousel
Learn more about niter kibbeh here » Niter kibbeh is a spice blend always at the peak of freshness since you lock the flavors into clarified butter. There are as many recipes for niter kibbeh as there...
Author: Max Falkowitz
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
Author: Stephanie Stiavetti
You only need to follow a recipe once or twice when making tzatziki before the process becomes almost automatic. Thick tangy yogurt; crisp, sweet cucumber; pungent garlic and dill; sunny lemon. The formula,...
Author: Max Falkowitz
Finish off your poultry, shrimp or pork with this versatile and delectable plum sauce. Our sugar free and low carb recipe is slightly sweet, a tad tart with a hint of heat.
Author: Think Low Carb
After finding smoked turkey drippings to be a little too smoky for gravy, I vowed to find a gravy that could deliver the deep flavors pan drippings produce, but without the drippings, which is exactly...
Author: Joshua Bousel
Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh...
Author: Chichi Wang
This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.
Author: Daniel Gritzer
Why relegate Buffalo sauce to chicken wings? Make your own Buffalo wing-inspired barbecue sauce that's a great topping for smoked chicken or pulled pork.
Author: Daniel Gritzer
The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall.
Author: Joshua Bousel
Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth.
Author: Joshua Bousel
Using Serbian ajvar as inspiration, roasted red peppers are mixed with ketchup, garlic, and sherry vinegar, along with smoked paprika for that required smoky flavor.
Author: Joshua Bousel
Most recipes for classic mignonette don't give it the respect and attention it deserves. With a sharp knife and a little attention to detail you can raise the bar on this raw bar staple.
Author: Sasha Marx
Unlike a lot of overly complicated dry rubs, this one includes just a handful of ingredients but packs layers of flavor, making it perfect for pulled pork.
Author: Daniel Gritzer
This classic and authentic Pico de Gallo is the best fresh tomato salsa that you can make. 5 ingredients is all you need and it's not just salsa either!
Author: Jennifer Stewart
Homemade Marinara Sauce with Fresh Herbs - Making your own from-scratch marinara takes a little time but is so worth-it. This classic version, which makes 6 cups, has great depth of flavor and an intriguing...
Author: Anna Johnson
Candied citrus zest makes a lovely garnish for summer desserts. It also makes a damn fine addition to summer cocktails, and is the secret ingredient in my rosemary lemonade cake.
Author: Lauren Weisenthal
The classic combo of a cherry and port contrasts tart cherries against sweet wine, with a double dose of fruit that gives a well rounded and full-bodied flavor.
Author: Joshua Bousel
Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up...
Author: Kate Williams