The classic combo of a cherry and port contrasts tart cherries against sweet wine, with a double dose of fruit that gives a well rounded and full-bodied flavor.
Author: Joshua Bousel
In essence, this is a simple marinara with the addition of mint, but that one minor change makes a big difference.
Author: Joshua Bousel
Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created by a chef named Meynier at the Marseilles restaurant...
Author: Daniel Gritzer
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed...
Author: J. Kenji López-Alt
Yesterday, Boston correspondent Liz Bomze wrote about chef Barbara Lynch's sauce Bolognese, which she serves at No. 9 Park and her other Boston restaurants. I stupidly wrote in the comments that you...
Author: J. Kenji López-Alt
[Photograph: Max Falkowitz] This hot sauce is a perfect last-minute dash of heat and flavor. Despite its benign color, it's fairly hot, but not as face-meltingly spicy as a brew whipped up from habaneros....
Author: Max Falkowitz
The oven technique for this ragù Bolognese recipe develops rich flavors and a tender, silky texture. This is the Bolognese that will leave you and your loved ones weak in the knees.
Author: J. Kenji López-Alt
Ready in under 10 minutes, this salty-sweet frosting is perfect for spur-of-the-moment desserts. With it, you can turn a batch of fresh banana muffins into cupcakes, make snack-time sandwiches with graham...
Author: Stella Parks
This salad is a mixture of garlic, maybe an olive or two, and vinegar with some peppers thrown in there too. Use it to top a cracker, hang out with your boring chicken, or make an authentic New Orleans...
Author: Jennifer Stewart
This is the vinaigrette featured in the recipe for Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette, but it's also great on roasted vegetables, like beets or sweet potatoes, or on robust...
Author: J. Kenji López-Alt
Gochujang-a Korean fermented chili paste-gives this ketchup its unique spice, balanced with brown sugar and given more depth from soy sauce, garlic, ginger, and sesame oil.
Author: Joshua Bousel
Change up your shrimp or crab dipping sauce with this tasty lemon dill butter sauce! It's got just 5 ingredients and takes 5 minutes to make!
Author: Low-Carb Simplified
A classic sweet, spicy, and savory accompaniment for grilled meats.
Author: J. Kenji López-Alt
On the surface, the idea of a tangy hot mayonnaise may not strike the mouthwatering response of its tomato-based brethren, but one taste and I'm sure you'll be sold.
Author: Joshua Bousel
The simple addition addition of apple cider gives this gravy a slight tartness and light fruity flavor.
Author: Joshua Bousel
Here's a simple method to make clarified butter, which is spoil-resistant and has a higher smoke point than regular butter.
Author: Daniel Gritzer
Jarred horseradish is perfectly tasty stuff, but nothing compares to freshly grated horseradish preserved in distilled vinegar. Here's how to make it at home.
Author: Daniel Gritzer
I was quite the picky eater in my youth. I didn't touch green beans, wouldn't go near cooked carrots, and never had a salad I liked until junior high. But against all reason and logic, I did love artichokes....
Author: Nick Kindelsperger