The sour cherry relish can be used in a similar way to cranberry sauce. Its tart, fruity flavor is perfect with pork, but it's also great with ham or turkey.
Author: Donna Hay
Author: Geraldine Ferraro
Shallow-fried scallops get extra crispy on the outside and super tender inside when double-dredged in an Old Bay-seasoned cornmeal mixture. (Added bonus: they're gluten-free.)
Author: Anna Stockwell
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
Quickly sauté spring asparagus and top with bacon, crispy fried pickled shallots, and Chinese white soy sauce.
Author: Jonathan Wu
Author: Sally Gilmour
Seasoning just-cooked rice with a mix of rice vinegar, salt, and sugar turns it into a dynamic side you'll want to snack on right out of the pot.
Author: Chris Morocco
Author: Anna Stockwell
Every cook should have a good braised beef brisket recipe at the ready, and this one's a doozy.
Author: Susan Feniger
The richness of this buttermilk batter, with its slight whisper of chocolate, is perfectly offset by a smooth cream cheese streaked through with violet swirl of blackberry compote.
Author: Jocelyn Delk Adams
This recipe is an accompaniment for Full of Beans Salad. The sugar dissolves and mellows the sharpness of the vinegar.
The cranberry sauce for this holiday-ready side does double duty: it tastes great drizzled over roasted delicata squash and sweet potatoes, but it's also an excellent turkey condiment.
Author: Anna Stockwell
Serve this easy Japanese sauce with summer rolls, sushi, or dumplings.
Author: Andrew Knowlton
Don't cook your green beans this Thanksgiving: smash them with a rolling pin and keep them raw instead. This process softens the beans and breaks them open to fully absorb a tangy citrus dressing. A topping...
Author: Anna Stockwell
Author: Katy Sparks
Author: Thomas Keller
Author: Aglaia Kremezi
On the buffet table, put the ham and mustard sauce next to the Caraway-Dill Biscuits so that your guests can make their own little sandwiches. Prepare the sauce one day ahead.
Author: Amelia Saltsman