facebook share image   twitter share image   pinterest share image   E-Mail share image

Buttermilk Herb Dressing

Author: Julia Reed

Quick Roasted Tomatillo Salsa

This is a classic Mexican blender tomatillo salsa. Once the tomatillos are roasted there is no cooking involved. Serve this tangy, medium-hot salsa with roasted or microwaved tortilla chips, or use it...

Author: Martha Rose Shulman

Creamy Vinaigrette

Here is an easy vinaigrette that comes together in your blender in about five minutes. Use good olive oil and good vinegar, and follow your own taste when adding the seasoning.

Author: Mark Bittman

Sherry Vinegar Vinaigrette

Author: Craig Claiborne

Cucumber Kimchi

This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they're paired with. Making it is...

Author: Sam Sifton

Rémoulade Sauce

This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This...

Author: Pierre Franey

Za'atar

Za'atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a...

Author: Melissa Clark

Basic Vinaigrette With Mustard

Author: Mark Bittman

Tartar Sauce

A classic tartar sauce is a welcome addition to any cook's repertoire. Garlic, shallot, capers, tart cornichons with their juices are blended together with mayonnaise, sour cream, lemon and parsley. It's...

Author: Gabrielle Hamilton

Basic Vinaigrette

It's hard to imagine five minutes better spent in the kitchen than those making vinaigrette, the closest thing there is to an all-purpose sauce. At its most basic, vinaigrette is acid and oil, salt and...

Author: Mark Bittman

Basil Butter Sauce

Author: Pierre Franey

Quick 'Preserved' Lemons

Author: Mark Bittman

No Cook Cranberry Orange Relish

Author: Mark Bittman

Chipotle Chili Sauce

Author: Craig Claiborne

Lemon Butter Sauce

Author: Timothy Egan

Plum Glaze for Baked Ham

Author: Julia Moskin

Flavorfully Infused Oils

Author: Mark Bittman

Horseradish Mayonnaise

Author: Craig Claiborne And Pierre Franey

Strawberry Orange Preserves

Author: Marian Burros

Onion Jam

Author: Eric Asimov

Horseradish Sauce, With Tarragon

Author: Moira Hodgson

Red Pepper Coulis

Author: Molly O'Neill

Parsley Sauce

Author: Barbara Kafka

Tuscan Marinade

This marinade is particularly good with vegetables (see the following recipe) or with chicken paillard or flank steak. For chicken, pound four 6-to-8-ounce chicken breasts until they are 1/4 inch thick....

Author: Molly O'Neill

Tomato Sauce With Chili

Author: Craig Claiborne

Vanilla Oil

Author: Leslie Land

Mayonnaise With Fresh Herbs

Author: Pierre Franey

Parsley Vinegar Garlic Sauce

Author: Mark Bittman

Red Pepper Relish

Author: Florence Fabricant

Plum Ketchup

Author: Amanda Hesser

Mexican Salsa Cruda With Avocado (A Raw Tomato Sauce)

Author: Craig Claiborne And Pierre Franey

Tarragon Sauce

Author: Craig Claiborne And Pierre Franey

Basic Red Barbecue Sauce

Author: Florence Fabricant

Green Mayonnaise

Author: Moira Hodgson

Pierre Franey's Barbecue Sauce

A simple and delicious accompaniment to almost any barbecued meat.

Author: Pierre Franey

Buttermilk Chocolate Sauce

Author: Trish Hall

Basil Vinaigrette (For Fish)

Author: Moira Hodgson

Vinaigrette Sauce For Artichokes

Author: Robert Farrar Capon

Sriracha Mayonnaise Sauce

Author: John T. Edge

Mayonnaise With Herbs

Author: Pierre Franey

Beans and Salsa

Author: Marian Burros

Spinach Mayonnaise

Author: Craig Claiborne

Mexican Table Sauce

Author: Craig Claiborne

Green Sauce

Author: Moira Hodgson

Cranberry Raisin Conserve

Author: Florence Fabricant

Hot Mayonnaise

Author: Jacques Pepin