This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Author: Craig Claiborne And Pierre Franey
Author: Craig Claiborne
There is no other aroma coming from the kitchen - not truffle, not freshly peeled orange, not a chocolate cake baking - that will stop you in your tracks and make you inhale as deeply as this ranchero...
Author: Gabrielle Hamilton
Author: Barbara Kafka
Author: Nigella Lawson
Sauce gribiche has a category problem - is it a vinaigrette, a mayonnaise, a condiment, a sauce? - but that liability turns out to be its strongest asset; it can be used as you would any and all of those...
Author: Gabrielle Hamilton
Author: Molly O'Neill
This sauce is a Northern Italian classic, and tastes delicious on pretty much anything. It is a traditional dipping sauce for vegetables, but try drizzling it over roasted fish. Be sure to sop up all leftovers...
Author: Craig Claiborne And Pierre Franey
Author: Zarela Martinez
Author: Rozanne Gold
Author: Craig Claiborne And Pierre Franey
Author: Rozanne Gold
This formula, adapted from the chef Barbara Tropp, yields both a fragrant, fiery oil and a brick-red chile sludge. They work as well in a wok as they do in a bean soup or meat braise, on cold noodles,...
Author: Julia Moskin
Author: Molly O'Neill
Author: Ellen Ann Fentress
Author: Christine Muhlke
Author: Moira Hodgson
Author: Florence Fabricant
Author: Nancy Harmon Jenkins
Author: Marian Burros
Author: Craig Claiborne And Pierre Franey
Author: Christopher Idone
Author: Amanda Hesser
Not too hot is the point of this sauce. When a recipe tester suggested an optional serrano chile if cooks yearned for more spice, Mark Bittman said nope.
Author: Mark Bittman
Author: Marian Burros
Author: Florence Fabricant
Author: Craig Claiborne
Author: Craig Claiborne And Pierre Franey
Author: Wolfgang Puck
Author: Isabel Costa
Author: Craig Claiborne With Pierre Franey
Author: Jean F. Tibbetts
This is a classic butter sauce. It works well with fish. It's flexible, too, and can take on flavors like chile, ginger and mustard.
Author: Craig Claiborne And Pierre Franey
Author: Nancy Harmon Jenkins
Not too hot is the point of this sauce. When a recipe tester suggested an optional serrano chile if cooks yearned for more spice, Mark Bittman said nope.
Author: Mark Bittman
Author: Christopher Idone
Author: Molly O'Neill
Author: Florence Fabricant