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Green Tomato Salsa Verde

Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related...

Author: Martha Rose Shulman

Kosher Pickles, The Right Way

Pickles are Jewish deli staples, but you can make them yourself. It's kind of a project, but how cool is it to be able to say, "I made those pickles."...

Author: Mark Bittman

David Tanis's Onion Confit

The French word "confit" usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically...

Author: David Tanis

Spinach and Yogurt Dip

A food processor transforms a great Middle Eastern spinach dish into a spread. In the traditional dish the spinach is topped with the garlicky yogurt....

Author: Martha Rose Shulman

Dill And Mustard Sauce

Author: Craig Claiborne And Pierre Franey

Tomato Compote

Author: Pierre Franey

Moroccan Haroseth

Author: Molly O'Neill

Cocktail Sauce

Author: Amanda Hesser

Taramosalata

Author: Jonathan Reynolds

Salsa (A Cold Tomato And Chili Dish Or Relish)

Author: Craig Claiborne And Pierre Franey

Melted Red Peppers and Garlic

Author: Julia Moskin

Roasted Salsa

Author: Molly O'Neill

Mustard Sauce

Author: Marian Burros

Salsa (A Cold Tomato And Chili Dish Or Relish)

Author: Craig Claiborne And Pierre Franey

David Tanis's Onion Confit

The French word "confit" usually refers to food that is slowly cooked in some kind of fat. Originally, confit was a method used for preserving meat, typically...

Author: David Tanis

Sauce

Author: Marian Burros

Green Tomato Salsa Verde

Mexican salsa verde usually is made with tomatillos, not green tomatoes. (Tomatillos are in the same family as green tomatoes, but more closely related...

Author: Martha Rose Shulman

Kosher Pickles, The Right Way

Pickles are Jewish deli staples, but you can make them yourself. It's kind of a project, but how cool is it to be able to say, "I made those pickles."...

Author: Mark Bittman

Taramosalata

Author: Jonathan Reynolds