This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh...
Author: Maneet Chauhan
Author: Robert Farrar Capon
Author: Alex Witchel
Author: Eric Asimov
Author: Indrani Sen
Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.
Author: Julia Moskin
This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto...
Author: Molly O'Neill
This spiced Asian mixture makes a good marinade for chicken, shrimp or oily fish like bluefish, bass, tuna and swordfish. Cover with the paste for three hours before grilling and turn frequently. Before...
Author: Molly O'Neill
Author: Melissa Clark
Author: Jonathan Reynolds