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Sauce Newburg

Author: Craig Claiborne And Pierre Franey

Pickled Asparagus

Preserving food cannot be considered new and trendy, no matter how vigorously it's rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance...

Author: Julia Moskin

Rhubarb Chutney

Author: Florence Fabricant

Garlicky Beet Spread with Yogurt, Dill and Horseradish

This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish are whirred in a blender with yogurt, garlic...

Author: Melissa Clark

Black Coffee Barbecue Sauce

Author: William Grimes

Skordalia (Garlic Walnut Sauce)

Author: Molly O'Neill

Feta Spread

Author: Molly O'Neill

Lemongrass Sauce

Author: Florence Fabricant

Sweet Peppers Conserved in Oil

Roasted peppers always look beautiful in a jar of olive oil. Feel free to add other herbs, like oregano or basil, to the mix.

Author: Martha Rose Shulman

Mushroom sauce (Sauce aux champignons)

Author: Craig Claiborne And Pierre Franey

Tomatillo Pineapple Salsa

This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's...

Author: The New York Times

Ancho Chili Butter

Author: Molly O'Neill

Cranberries and Port Wine

Author: Marian Burros

Sweet and Sour Onions

Author: David Tanis

Artichoke Parmesan Sauce

Author: Nancy Harmon Jenkins

Cucumber Hot Sauce

Author: Jacques Pepin

Sauce Diable

Author: Craig Claiborne And Pierre Franey

Green Tomato Chowchow

Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats. It couldn't be simpler: simmer chopped vegetables for 15 minutes in a spiced brine - we use...

Author: Matt Lee And Ted Lee

Burned Scallion Crema

This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite. I like it matched with slab-bacon tacos and it is marvelous drizzled...

Author: Sam Sifton

Maitre d'Hotel Butter

Author: Pierre Franey

Pineapple Salsa

This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I've called for a single jalapeño. You could use two if you like. Just keep all the flavors in...

Author: Sam Sifton

Judy Reed's Fig Preserves

Author: Julia Reed

Parsley Spread

Author: Molly O'Neill

Brown Butter Sauce

Author: Barbara Kafka

Maltaise Sauce

Author: Craig Claiborne

Green Coriander Mayonnaise

Author: Marian Burros

Parsley And Vinegar Sauce

Author: Mark Bittman

Caramelized Onion Sauce

Author: Molly O'Neill

Spiced Cranberry Sauce

Author: Muriel Jacobs

Radish And Mango Salsa

Author: Melissa Clark And Steven Raichlen

Nuoc Cham Dipping Sauce

Author: Molly O'Neill

Sorrel Sauce

Author: Moira Hodgson

Fudge Sauce

Author: Amanda Hesser

Pear Chutney

Author: Barbara Kafka

Red Pepper Pasta Sauce

Author: Ron Alexander

Tomato Salsa

Author: Marian Burros

Citrus Sauce

Author: Bryan Miller

Spicy Tomato Ketchup

Author: Amanda Hesser

Persimmon Chutney

Author: Molly O'Neill

Fresh Applesauce

Author: Florence Fabricant

Jimmy Schmidt's Ginger Puree

Author: Moira Hodgson

Surinam Cherry And Carambola Jam

Author: Judith Miller

Tomato Mayonnaise Michel Fitoussi

Author: Patricia Wells

Sauce Verte (Green sauce)

Author: Craig Claiborne

Sweet and Sour Dill Sauce

Author: Craig Claiborne

Toffee Sauce

Author: Julia Moskin

Puréed Carrot Top Condiment

Author: Moria Hodgson