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Preserved Lemons

This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and cardamom so that the flavors are adaptable. The...

Author: Julia Moskin

Ají (Colombian Style Fresh Salsa)

Colombian food is typically not spicy on its own. Instead, a hot sauce called ají - also the Colombian word for chiles - is served tableside. There are as many types of ají as there are regions in Colombia,...

Author: J. Kenji López-Alt


Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically sautéed in oil as the foundation for sauces, braises,...

Author: Von Diaz

Sweet and hot mustard

A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette dressing.

Author: Lisa Yockelson

Ellen's Lemon Basil Salad Dressing

Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will be necessary. It is perfect for chicken salad or...

Author: Martha Rose Shulman

Mint Chutney

In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where it really sings, though, is as an accompaniment...

Author: Zainab Shah

A Cheat's Bordelaise Sauce

Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time -- a lot of time. Here, though, you'll use pan drippings from pork chops, simmering...

Author: Sam Sifton

Tamarind Paste

Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two...

Author: Nik Sharma

Yum Yum Sauce

This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather it on a burger, use it as a dipping sauce for...

Author: Eric Kim

Five Spice

At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns (usually Sichuan or white). This one, adapted...

Author: Melissa Clark

Miso Butter

Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami); on asparagus, broccoli or carrots; or drizzled...

Author: Mark Bittman

Cranberry and Walnut Relish

A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.

Author: David Leite

Classic Remoulade Sauce

Author: Craig Claiborne

Dill Cucumber Slices

Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and Ted Lee - use the traditional boiling-pot method...

Author: The New York Times

Quick Fresh Tomatillo Salsa

Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they're...

Author: Martha Rose Shulman

Ginger Pear Sauce

Author: Molly O'Neill

Duck Sauce

The name "duck sauce" was created in the United States because this sauce was originally served with deep-fried pressed duck, which had no sauce of its own. Duck sauce became popular as a dip for any food...

Author: Gish Jen

Cranberry Orange Relish

Author: Marian Burros

Creamy Orange Vinaigrette

Author: Jane E. Brody

Spicy Mango Barbecue Sauce

Author: Pierre Franey

Provençal Haroseth for Passover

This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish families would have saved chestnuts from the fall...

Author: Joan Nathan

Tomato Ketchup

The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but feel free to use plum tomatoes instead. You want a...

Author: Melissa Clark

Applesauce With Horseradish

Author: Craig Claiborne And Pierre Franey

Spiced Cranberry Orange Relish

Author: Marian Burros

Jerk Seasoning

A rub is a dry spice or spice and herb mixture used to coat the meat before grilling, adding not only strong flavor but a bit more crunch, especially if you toast, mix and grind the spices yourself.

Author: Mark Bittman

Romesco Sauce

Author: Amanda Hesser

Mustard Sauce

Author: Pierre Franey

Raspberry Coulis

Author: Bill Yosses

Baharat Blend

In Arabic, the term "baharat" simply means "spices" and can refer to any number of different blends, each tailored to a specific dish or ingredients. This all-purpose blend, adapted from Freda Nokaly and...

Author: Melissa Clark

Sweet Baking Spice

This fragrant baking blend splits the difference between pumpkin pie spice and apple pie spice, adding a bit of white pepper for some gentle heat, and cardamom for its deep, bright perfume. You can use...

Author: Melissa Clark

Home canned sauerkraut

How to safely make and can homemade safe, quality sauerkraut, using tested USDA guidelines.

Author: Healthy Canning

Peach Salsa

Author: Marian Burros

Tomato and Herb Vinaigrette

Author: Pierre Franey

Horseradish Sauce

Author: Pierre Franey

Amish Apple Butter

A rich, delicious apple spread for your morning toast or English muffin. Note: This recipe is not formulated for canning. I know nothing about canning. Please show this recipe to a master canner first...

Author: The Gracious Pantry

Blue cheese dressing

Author: Craig Claiborne And Pierre Franey

Roasted Red Pepper Mayonnaise

Author: Amanda Hesser

Spicy Sweet Korean Barbecue Sauce (Ssamjang)

Ssamjang, meaning "sauce for wraps" in Korean, has a wonderful combination of sweet, spicy and salty elements. It's like American barbecue sauce, which makes sense, as it's often used with grilled Korean...

Author: Julia Moskin

Ecuadorian hot sauce recipe {Aji criollo}

Aji criollo is an Ecuadorian hot sauce made with hot peppers, cilantro, garlic, onion and lime

Author: Layla Pujol

Quick Pickled Ginger

Author: David Tanis

Lara's Persian Pickled Garlic

Author: Molly O'Neill

How to Make Chili Oil

Want to know how to make chili oil at home? Check out this easy, flavorful spicy chili oil recipe, great for rice, noodles, dumplings, and other recipes!

Author: Kaitlin

Madeira Truffle Sauce

Author: Jacques Pepin

Stone Fruit Chutney

Author: Mark Bittman


Author: Cathy Barrow