Author: Julia Reed
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
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
Author: Craig Claiborne
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
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
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
Author: Mark Bittman
Author: Molly O'Neill
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
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
Author: Craig Claiborne
Author: Mark Bittman
Author: Pierre Franey
Author: Mark Bittman
Author: Mark Bittman
Author: Julia Moskin
Author: Timothy Egan
Author: Craig Claiborne And Pierre Franey
Author: Barbara Kafka
Author: Marian Burros
Author: Molly O'Neill
Author: Florence Fabricant
Author: Eric Asimov
Author: Craig Claiborne
Author: Julia Moskin
Author: Florence Fabricant
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
Author: Moira Hodgson
Author: Mark Bittman
Author: Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne And Pierre Franey
Author: Amanda Hesser
Author: Leslie Land
Author: Marian Burros
Author: Robert Farrar Capon
A simple and delicious accompaniment to almost any barbecued meat.
Author: Pierre Franey
Author: Trish Hall
Author: Moira Hodgson
Author: Moira Hodgson
Author: Moira Hodgson
Author: John T. Edge
Author: Pierre Franey
Author: Melissa Clark
Author: Timothy Egan
Author: Florence Fabricant
Author: Amanda Hesser
Author: Craig Claiborne
Author: Dena Kleiman