In India, just about every home has its own recipe for garam masala, which is the most common spice blend in the country and a cornerstone of the cuisines...
Author: Melissa Clark
Author: Bill Yosses
Author: Craig Claiborne
Author: Craig Claiborne
Author: Molly O'Neill
Author: Nancy Harmon Jenkins
Ssamjang, meaning "sauce for wraps" in Korean, has a wonderful combination of sweet, spicy and salty elements. It's like American barbecue sauce, which...
Author: Julia Moskin
Author: Jonathan Reynolds
Author: Pierre Franey
Author: Florence Fabricant
Author: Jonathan Reynolds
Author: Nigella Lawson
Aioli is the quintessential Provençal condiment, a pungent garlic mayonnaise that in its home country of France contains even more garlic than this version,...
Author: Martha Rose Shulman
Author: Nancy Harmon Jenkins
The liquid and cherries glow Kool-Aid red, but they are seductively crisp-textured and steeped with an exotic, piney, floral flavor that is just sweet...
Author: Melissa Clark
This easy compound butter brings the brawny flavors of Worcestershire sauce, thyme and garlic to just about anything. Use it on steak, chicken, grilled...
Author: Melissa Clark
Author: Rena Coyle
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill
Author: Marian Burros
Author: Marian Burros
Author: Susan Herrmann Loomis
Author: Joan Nathan
Author: Amanda Hesser
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where...
Author: Zainab Shah
Author: Pierre Franey
This tangy, well-spiced sauce starts with mayonnaise and ends with a horseradish kick. It comes together quickly and is the ideal accompaniment to Jared...
Author: Samin Nosrat
This spicy oil with an African name is popular throughout Provence. It's usually on the table in pizzerias for drizzling, but it's also terrific drizzled...
Author: Martha Rose Shulman
Author: Amanda Hesser
This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise....
Author: Jane Black
This spiced chutney made with dried fruit like prunes, apricots, figs and raisins comes from Leetal and Ron Arazi, owners of New York Shuk, a food company...
Author: Joan Nathan
Author: Florence Fabricant
Author: Amanda Hesser
Author: Amanda Hesser
Author: Florence Fabricant
Author: Craig Claiborne And Pierre Franey
Author: Joan Nathan
Author: Dena Kleiman
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Sam Sifton
Author: Craig Claiborne And Pierre Franey
Author: Florence Fabricant
Author: Bryan Miller
Author: Nigella Lawson
Author: Florence Fabricant
This is the mustard intended to be served with Danny Bowien's Thanksgiving pastrami - a non-traditional but impressive addition to the table, delicious...
Author: Danny Bowien
Author: Craig Claiborne
Author: Jacques Pepin
You'll need a medium-hot charcoal fire for this recipe. So either start cooking when the main dish comes off the fire or, if making this dish separately,...
Author: John Willoughby and Chris Schlesinger