Chermoula is a pungent Moroccan herb sauce traditionally served with grilled fish. I think it's great with all sorts of other dishes, such as roasted cauliflower, roasted winter squash or chicken. Sometimes...
Author: Martha Rose Shulman
This sauce makes a tart contrast to the soy and chili sauce that is often served with Thai shrimp cakes. It also makes a wonderful foil for spicy salmon cakes.
Author: Molly O'Neill
In her cookbook, "Chaat" (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a "workhorse staple in the Indian pantry." She uses it primarily in chaat, but also drizzles...
Author: Maneet Chauhan
Author: Joan Nathan
Author: Matt Lee And Ted Lee
Author: Bryan Miller
Author: Mark Bittman
Author: Karen Baar
Pomegranate syrup begins with juice: Grind the arils (the seeds plus their red pulp) in a food mill, then pass the juice through cheesecloth. Or grind them briefly in a blender and strain through a cheesecloth....
Author: Eugenia Bone
Author: Marian Burros
The renowned chef Alice Waters makes her aioli in the most inefficient and old-fashioned way possible: using a mortar and pestle to mash the garlic, a fork to whip up the emulsion and no lemon juice, vinegar...
Author: Mark Bittman
This is a quick preserve, a classic accompaniment to hot biscuits or perfectly browned toast, but it adds a juicy flair to vanilla ice cream. It's also an easy one and doesn't require you to fool around...
Author: Matt Lee And Ted Lee
This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as...
Author: Molly O'Neill
Author: Jane Sigal
Author: Julia Reed
This simple sauce comes together quickly to provide a welcome creaminess and tang to Chapli burgers, kebabs, stewed chickpeas and fried potatoes alike.
Author: Samin Nosrat
Author: Molly O'Neill
Harissa is that fiery paste used in Tunisian cuisine. You can get it in tubes, but the homemade version tastes much fresher. Make a note on the label to top up with olive oil whenever the harissa is used...
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
Author: Molly O'Neill
Author: Mark Bittman
Author: Cathy Barrow
Author: Molly O'Neill
Years ago, I found an intriguing recipe for a sauce similar to this one. I loved it, but it wasn't until I read Dara Goldstein's "The Georgian Feast," from which this recipe is adapted, that I realized...
Author: Martha Rose Shulman
Author: Marian Burros
This recipe was designed for something that happens only about every 125 years: the collision of Thanksgiving and the first day of Hanukkah, an event that presents both a celebratory conundrum and culinary...
Author: David Firestone And Susan Brenna
Author: Dena Kleiman
Author: Marian Burros
This sauce is an excellent compliment to traditional cod cakes, as well as those scented with ginger.
Author: Molly O'Neill
Author: Molly O'Neill
Author: Christine Muhlke
Author: Craig Claiborne And Pierre Franey
This blend can be used as any ketchup and is particularly good on grilled steak or hamburgers. It is also tasty spooned over grilled tuna, bass or bluefish or mackerel and can be used in place of mayonnaise...
Author: Molly O'Neill
This recipe is adapted from Anne Mendelson, the author of "Milk: The Surprising Story of Milk Through the Ages." It's a bit of a project. There's a fair amount of stirring, processing, straining and separating....
Author: Julia Moskin
Author: Mimi Sheraton
Author: Craig Claiborne And Pierre Franey
Author: Marian Burros
Author: Mark Bittman
Author: Florence Fabricant
Author: Pete Wells
Author: Amanda Hesser
Author: Molly O'Neill
Author: Molly O'Neill
This variation of the traditional pesto is sharp and should be used moderately on fish, chicken, pasta or steamed new potatoes, but because it is rather bitter, should not be used as a marinade. Bitter...
Author: Molly O'Neill
This New England staple, originally brought over from India, is best used as a topping after grilling meat or fish. It also adds zip to sandwiches.
Author: Molly O'Neill
Author: Molly O'Neill
Harissa is that fiery paste used in Tunisian cuisine. You can get it in tubes, but the homemade version tastes much fresher. Make a note on the label to top up with olive oil whenever the harissa is used...
Author: Martha Rose Shulman
Author: Alex Witchel
Author: Florence Fabricant