This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and...
Author: Julia Moskin
Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically...
Author: Von Diaz
Colombian food is typically not spicy on its own. Instead, a hot sauce called ají - also the Colombian word for chiles - is served tableside. There are...
Author: J. Kenji López-Alt
A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette...
Author: Lisa Yockelson
Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will...
Author: Martha Rose Shulman
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns...
Author: Melissa Clark
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
Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time -- a lot of time. Here, though,...
Author: Sam Sifton
This mayonnaise-based Japanese steakhouse sauce tastes glorious with grilled shrimp, chicken and vegetables, or drizzled over a plate of fried rice. Slather...
Author: Eric Kim
Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its...
Author: Nik Sharma
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
Author: David Leite
Author: Craig Claiborne
Author: Nina Simonds
Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami);...
Author: Mark Bittman
Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and...
Author: The New York Times
Author: Molly O'Neill
Author: Pierre Franey
Author: Jane E. Brody
Author: Marian Burros
Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be...
Author: Martha Rose Shulman
Author: Marian Burros
The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but...
Author: Melissa Clark
Author: Pierre Franey
The name "duck sauce" was created in the United States because this sauce was originally served with deep-fried pressed duck, which had no sauce of its...
Author: Gish Jen
This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish...
Author: Joan Nathan
A rub is a dry spice or spice and herb mixture used to coat the meat before grilling, adding not only strong flavor but a bit more crunch, especially if...
Author: Mark Bittman
Author: Marian Burros
In Arabic, the term "baharat" simply means "spices" and can refer to any number of different blends, each tailored to a specific dish or ingredients. This...
Author: Melissa Clark
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
Author: Marian Burros
Author: Amanda Hesser
Author: Marian Burros
Author: Bill Yosses
Here is the foundation recipe for easy, fast jam. Take a pound of your favorite fruit, a quarter-cup of sugar, some seasonings and a few other ingredients,...
Author: Mark Bittman
This fragrant baking blend splits the difference between pumpkin pie spice and apple pie spice, adding a bit of white pepper for some gentle heat, and...
Author: Melissa Clark
Author: Pierre Franey
Author: Molly O'Neill
Author: Florence Fabricant
Author: Mark Bittman
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
Author: Amanda Hesser
Author: Molly O'Neill
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: Jacques Pepin
Author: David Tanis
How to safely make and can homemade safe, quality sauerkraut, using tested USDA guidelines.
Author: Healthy Canning
Author: Nancy Arum
Author: Craig Claiborne And Pierre Franey
Author: Molly O'Neill