Allioli is the Spanish version of the French garlic sauce aioli - or is the other way around? A spoonful stirred into fideus noodles, paella or fish soup adds richness and a truly garlicky flourish. The...
Author: David Tanis
A spicy homemade mayonnaise that's especially good with fried oysters.
Author: David Tanis
Sikli' p'aak is a salsa of tomatoes and squash seeds from the Yucatán Peninsula.
Author: Mark Bittman
Raita is an elemental Indian yogurt sauce, refreshing alongside a fiery curry or even as a sauce for a plain grilled fish. Simple to prepare, it is basically seasoned yogurt. Additions may be fresh herbs,...
Author: David Tanis
Author: Mark Bittman
The lush combination of honey and butter is a classic for biscuits, but adding crunchy salt is a modern touch that makes this topping sing. The chef Joe Dobias uses alaea red salt from Hawaii for color...
Author: Julia Moskin
Author: Melissa Clark
Imagine the best grenadine you ever tasted, a grenadine that transforms a Shirley Temple or a Tequila Sunrise. That is the difference between most store-bought grenadines and this one, made with 3 ingredients...
Author: Eugenia Bone
Author: Harold Mcgee
Author: Matt Lee And Ted Lee
In this unusual recipe, seasoned, rendered chicken fat and creamy butter are whipped with a little maple syrup for an earthy, rich and lightly sweet spread for bread. Make sure to cook the chicken skin...
Author: Melissa Clark