Smoked paprika is the secret weapon in this simple barbecue sauce, which goes beautifully with pork and chicken. If you're painting the sauce onto cooking...
Author: John Willoughby
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach...
Author: Mark Bittman
Green Goddess is a California classic. It makes a great dip for crudités and a wonderful dressing for robust lettuces like romaine hearts, but it's too...
Author: Martha Rose Shulman
To most people, pesto means one thing: pesto Genovese, the famous and fabulous basil paste from the Italian Riviera. But there are sauces made with copious...
Author: Martha Rose Shulman
This is a great dressing for cooked vegetable salads, spinach salads, tofu and noodle salads, and it's also delicious with a simple bowl of rice.
Author: Martha Rose Shulman
Author: Julia Reed
Homemade prepared horseradish tastes fresher than store-bought varieties and is a surprisingly versatile condiment that will keep, refrigerated, for about...
Author: Joan Nathan
Serve this raita as a refreshing side dish with grains or with any curry. Or enjoy it on its own for lunch.
Author: Martha Rose Shulman
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.
Author: Martha Rose Shulman
Author: Melissa Clark
Author: Molly O'Neill
Author: David Tanis
This chutney is sweet, hot and a little sour. You could use green mango in place of the ripe mango. Try this chutney with these spicy corn pakoras.
Author: David Tanis
This recipe is an adaptation of one found in Jean-Georges Vongerichten's and Mark Bittman's cookbook, "Jean-Georges: Cooking at Home with a Four-Star Chef."...
Author: Mark Bittman
Author: Mark Bittman
Author: Mark Bittman
Author: Emily Weinstein
I use pesto and pistou in many other dishes besides pasta. Pesto is a nutritionally dense condiment; basil is a great source of flavonoids that are believed...
Author: Martha Rose Shulman
Author: David Tanis
Tomatillo salsa, one of the great taco toppings, is a cinch to make. In this 2011 recipe, the tomatillos, stripped of their papery skin, are paired with...
Author: David Tanis
Author: Pierre Franey
In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense...
Author: Melissa Clark
Author: David Tanis
You can use this bright mixture as a dip, a spread or a sauce with pasta.
Author: Martha Rose Shulman
Author: Julia Moskin
Author: Pierre Franey
Dukkah is very popular in Egypt, where it is made with chickpea flour, sesame seeds, sometimes dill seeds, and spices. I like to toast the chickpea flour....
Author: Martha Rose Shulman
Author: Mark Bittman
Author: Molly O'Neill
White barbecue sauce is indigenous to northern Alabama, where it adorns the chicken at Big Bob Gibson's barbecue emporiums in Decatur. It melts into beautiful...
Author: Sam Sifton
Author: Marian Burros
This is real ranch dressing, not something bound with preservatives and corn syrup, a creamy, savory topping for mixed greens and a cool dip for summer...
Author: Mark Bittman
Author: Molly O'Neill
Author: David Tanis
Back in 2011, in his New York Times Magazine column, Cooking With Dexter, Pete Wells asked his son about his favorite foods. "It was a tie," Wells recounted...
Author: Pete Wells
Author: Florence Fabricant
Author: Marian Burros
Author: Jonathan Reynolds
Author: Regina Schrambling
This quick, easy recipe comes from Roy Choi, the Los Angeles chef behind the Kogi food trucks. Here, a heaping tablespoon of Chinese chili bean sauce (toban...
Author: Sam Sifton
This rather spicy South Indian chutney is often paired with potato-filled dosas, but may be served with any number of dishes. It's important to use only...
Author: David Tanis
Author: Mark Bittman
Author: Kim Severson
Author: David Tanis
Adding coconut to dukkah introduces a sweetness to the nutty/spicy Middle Eastern mix. Serve it with crudités and flatbread, or sprinkled over a carrot...
Author: Martha Rose Shulman
Author: Molly O'Neill
Author: David Tanis
Author: Alex Ward
Author: Marian Burros
Author: Robert Farrar Capon