Author: Mark Bittman
This easy-to-make cumin-flavored salt is traditionally served with Moroccan roast lamb, but it's good on just about everything, even fried eggs. It tastes best freshly made, but will keep for about a month...
Author: David Tanis
A homemade Indonesian Kecap Manis-sweet, syrupy, and thick soy sauce perfect to use for stir-fried dishes such as mie goreng! It's also perfect use as sauce-bases for tofu, vegetables, and pretty much...
Author: jeecauy
This marinade imparts a pungent, Indian flavor to chicken, beef or ribs, but it works particularly well with tuna steaks or fish fillets. For four 6-to-8-ounce tuna steaks, marinate 1 1/2-inch-thick steaks...
Author: Molly O'Neill
Cajun remoulade is a zesty condiment that's simply irresistible! Make this recipe for dipping appetizers, sandwich spread or po boy sauce!
Author: Kevin Is Cooking
Author: Barbara Kafka
Easy jam recipe to whip up when you have some fresh blackberries!
Author: RecipeGirl.com
Author: Craig Claiborne
AMAZING Homemade Alfredo Sauce prepared with cream, parmesan cheese, and Basil Pesto!
Author: Katerina | Diethood
Simple and easy, the delicious flavor of the blueberries takes center stage.
Author: Cynthia Graubart
It is so easy to make cranberry jam - it's done in ten minutes! Plus, this homemade jam is sweet and tart and wonderful on bread, as a filling for sandwich cookies, and in cakes and cupcakes.
Author: Stefani
A quick & easy method for making mock preserved lemons in 24 hours. No quick as good as the real thing but a great substitute.
Author: MJ of MJ's Kitchen
Author: Sue Lau
Canned* sweet & spicy onion marmalade is perfect for meat glazes, toppings and great for appetizer platters with or without cream cheese.
Author: Jami Boys
A tangy sweet spiced beetroot relish with no added sugar. This simple easy to make beet chutney is wonderfully aromatised with ripe pears and spices. It is a delicious accompaniment to just about any meals...
Author: Teenuja Dahari - veganlovlie.com
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
This homemade Sriracha sauce, made with everyday ingredients including hot peppers, vinegar, garlic, and salt, is easy to make, incendiary in taste, and less salty than the traditional version.
Author: Randy Clemens
These fast pickled jalapeno peppers, a Korean staple, are made with soy sauce, garlic, and rice vinegar. The perfect condiment for just about anything--tacos, grilled chicken, home fries, machaca, eggs....
Author: Debbie Lee
Author: Julia Moskin
SO much better (and cheaper) than store-bought! A sweet and tangy pickle seasoned with dill and celery seed. No canning needed- just marinate for a few days in the fridge!
Author: Elizabeth Lindemann
Ensalada de Repollo is a staple condiment in Nicaragua. It's commonly compared to a pickled Cabbage Slaw that is soaked in vinegar, limes, onions, carrots & tomatoes. Serve this with Gallo Pinto, Carne...
Author: contact.natakb
Stewed Plums with cinnamon and brown sugar only take 10 minutes to make with 4 simple ingredients! The plums get nicely poached and syrupy.
Author: Kate Hackworthy | Veggie Desserts
Author: Craig Claiborne
My apple cider cranberry sauce is the perfect blend of spiced apples, sweet sparkling apple cider, and tangy cranberries for Thanksgiving! It's an easy-to-make cranberry sauce that is sure to be a new...
Author: Angela
Author: Craig Claiborne And Pierre Franey
Chipotle Paste recipe. It gives a wonderful, smoky flavour to fish and meat, is perfect for grilling and barbecuing and adds depth to stews and chilli con carne.
Author: Azlin Bloor
Author: Joan Nathan
Mom's rhubarb sauce is a delicious rhubarb recipe and the perfect way enjoy it. This easy recipe uses 5 simple ingredients and takes very little time. The end result is a delicious rhubarb compote...
Author: Shelby Law Ruttan
Author: Mark Militello
Author: Molly O'Neill
Author: William Norwich
This Avocado Butter Recipe creates a spread that is incredibly rich, creamy and delicious! It's excellent in a sandwich, spread on toast or mixed into other dishes.
Author: Valentina K. Wein
Author: Molly O'Neill
Use up those garden tomatillos or green tomatoes with this easy & flavorful roasted salsa to preserve by canning or freezing.
Author: Jami Boys
Fresh plums, soy sauce and Asian spices come together in this homemade sweet and sour sauce.
Author: Danelle
This is the basic sauce that almost always appears on the Vietnamese table, where it serves somewhat the same function as salt and pepper in the West. Nuoc cham is frequently presented in individual saucers...
Author: Nancy Harmon Jenkins
A decadent savory cherry sauce sweetened with wine and balsamic vinegar. The perfect accompaniment to lamb, pork, and more!
Author: Hilda Sterner
This fabulous dipping sauce is known by many names. Hibachi Mustard Sauce, cream sauce, or magic mustard sauce as it is known to many fans of Benihana's Japanese steakhouse restaurants!
Author: Angela
A delicious Asian dressing that can double as a marinade or basting sauce.
Author: The Gracious Pantry
Silken Tofu Creamy Ranch Dressing is a vegan dressing made by blending silken tofu with lemon, herbs and spices.
Author: ArchanaPotdar
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Patricia Wells
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
Add some depth and complexity to any dish by making a quick lemon paste. It's as close as you can get to pureed, preserved lemons without waiting for them to cure at home or making a special purchase.
Author: Tracey
Peruvian green sauce (Aji Verde) is a fresh, spicy green condiment from Peru and it's fabulous, drizzled on anything from the grill.
Author: Harry & Jen
Our spiced butter, called niter kebbeh, at the Ethiopian restaurant I worked at absolutely required four things (other than butter): minced shallots, toasted cardamom, fenugreek and turmeric. Oh, and one...
Author: Hank Shaw