facebook share image   twitter share image   pinterest share image   E-Mail share image

Sauce Newburg

Author: Craig Claiborne And Pierre Franey

Rhubarb Chutney

Author: Florence Fabricant

Pickled Asparagus

Preserving food cannot be considered new and trendy, no matter how vigorously it's rubbed with organic rosemary sprigs. But the recent revival of attention...

Author: Julia Moskin

Garlicky Beet Spread with Yogurt, Dill and Horseradish

This recipe for an easy appetizer borrows from the Ashkenazi tradition, making it a perfect Hanukkah offering. Roasted beets, dill, walnuts and horseradish...

Author: Melissa Clark

Skordalia (Garlic Walnut Sauce)

Author: Molly O'Neill

Black Coffee Barbecue Sauce

Author: William Grimes

Lemongrass Sauce

Author: Florence Fabricant

Feta Spread

Author: Molly O'Neill

Sweet Peppers Conserved in Oil

Roasted peppers always look beautiful in a jar of olive oil. Feel free to add other herbs, like oregano or basil, to the mix.

Author: Martha Rose Shulman

Sweet and Sour Onions

Author: David Tanis

Artichoke Parmesan Sauce

Author: Nancy Harmon Jenkins

Mushroom sauce (Sauce aux champignons)

Author: Craig Claiborne And Pierre Franey

Ancho Chili Butter

Author: Molly O'Neill

Tomatillo Pineapple Salsa

This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat...

Author: The New York Times

Cranberries and Port Wine

Author: Marian Burros

Pineapple Salsa

This is a simple salsa with a bright acidity, one that you could temper with some diced mango if you like. I've called for a single jalapeƱo. You could...

Author: Sam Sifton

Cucumber Hot Sauce

Author: Jacques Pepin

Sauce Diable

Author: Craig Claiborne And Pierre Franey

Brown Butter Sauce

Author: Barbara Kafka

Maitre d'Hotel Butter

Author: Pierre Franey

Green Tomato Chowchow

Here is a chunky relish of cabbage and bell pepper commonly served in the South with salty cold cuts and meats. It couldn't be simpler: simmer chopped...

Author: Matt Lee And Ted Lee

Judy Reed's Fig Preserves

Author: Julia Reed

Burned Scallion Crema

This is a hopped-up, smoky version of a traditional Mexican crema, thinner than sour cream, with more tang, and a slightly salty bite. I like it matched...

Author: Sam Sifton

Green Coriander Mayonnaise

Author: Marian Burros

Parsley Spread

Author: Molly O'Neill

Maltaise Sauce

Author: Craig Claiborne

Caramelized Onion Sauce

Author: Molly O'Neill

Spiced Cranberry Sauce

Author: Muriel Jacobs

Parsley And Vinegar Sauce

Author: Mark Bittman

Radish And Mango Salsa

Author: Melissa Clark And Steven Raichlen

Nuoc Cham Dipping Sauce

Author: Molly O'Neill

Red Pepper Pasta Sauce

Author: Ron Alexander

Sorrel Sauce

Author: Moira Hodgson

Fudge Sauce

Author: Amanda Hesser

Persimmon Chutney

Author: Molly O'Neill

Pear Chutney

Author: Barbara Kafka

Fresh Applesauce

Author: Florence Fabricant

Citrus Sauce

Author: Bryan Miller

Tomato Salsa

Author: Marian Burros

Spicy Tomato Ketchup

Author: Amanda Hesser

Surinam Cherry And Carambola Jam

Author: Judith Miller

Jimmy Schmidt's Ginger Puree

Author: Moira Hodgson

Toffee Sauce

Author: Julia Moskin

Tomato Mayonnaise Michel Fitoussi

Author: Patricia Wells

Tomato Cream Reduction

Author: Bryan Miller

Sauce Verte (Green sauce)

Author: Craig Claiborne

Sweet and Sour Dill Sauce

Author: Craig Claiborne