Bagna càuda, one of the classic dishes of the Piedmont region in northwestern Italy, is a potent dip made from warm olive oil loaded with tons of garlic and anchovies, all cooked together until melted...
Author: Daniel Gritzer
Anchoïade is a quirky alternative to tapenade made from just four ingredients: anchovies, garlic, olive oil, and vinegar. Serve it as a dip for crudités or as a spread for bread, all with a glass of...
Author: Kerry Saretsky
A bold, creamy garlic sauce and dip, Lebanese toum is easy to make at home with the help of a food processor and a little good technique.
Author: Sohla El-Waylly
Mayonnaise is the base for this remoulade brimming with fresh herbs and spices.
Author: Joshua Bousel
Dip your chilled stone crab claws into this zesty mayo-based sauce with Dijon, horseradish, lemon juice, and a touch of hot sauce.
Author: Carrie Vasios Mullins
The tang and robust flavor of balsamic vinegar dominates, but also finds a nice balance with barbecue sauce standards like ketchup, honey, mustard, and molasses.
Author: Joshua Bousel
Homemade concord grape jam tastes nothing like sticky-sweet supermarket grape jelly. It has a deep, concentrated grape flavor, and is equally tart and sweet. A jar of this jam would make an excellent fall...
Author: Lucy Baker
This Canned Ketchup Recipe tastes like Heinz ketchup! Homemade ketchup is made from ripe tomatoes, spices, and vinegar. Achieve that perfectly tart and sweet ketchup that is not runny! It gets highly raved...
Author: Alyona Demyanchuk
A rich, flavorful, and versatile chicken stock, made with a minimal investment of time and effort.
Author: Daniel Gritzer
Horseradish cream sauce is the perfect accompaniment for beef of all kinds, particularly roasts and steaks.
Author: Joshua Bousel
This salad is a mixture of garlic, maybe an olive or two, and vinegar with some peppers thrown in there too. Use it to top a cracker, hang out with your boring chicken, or make an authentic New Orleans...
Author: Jennifer Stewart
A mixture of tart mustard, spice, and heat make this mustard a perfect pairing for pastrami stacked a mile-high between a couple pieces of rye.
Author: Joshua Bousel
Unlike the modern version of tapenade, which features the olive more prominently than the other ingredients, this recipe is based on the original, created by a chef named Meynier at the Marseilles restaurant...
Author: Daniel Gritzer
This famed olive spread from Provence is made from black olives, capers, anchovies, herbs, and garlic.
Author: Daniel Gritzer
This is the vinaigrette featured in the recipe for Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette, but it's also great on roasted vegetables, like beets or sweet potatoes, or on robust...
Author: J. Kenji López-Alt
Learn more about niter kibbeh here » Niter kibbeh is a spice blend always at the peak of freshness since you lock the flavors into clarified butter. There are as many recipes for niter kibbeh as there...
Author: Max Falkowitz
Make crispy fried garlic and fried-garlic oil in a flash-on the stovetop or in the microwave.
Author: Sasha Marx
This recipe is one that I adapted slightly from the National Center for Home Food Preservation. Strawberries and kiwis are simmered together with lemon juice and a bit of crystallized ginger is added for...
Author: Lucy Baker
To make a worthy New York-style pizza at home, start with this faithful and perfectly calibrated tomato sauce recipe from The Food Lab.
Author: J. Kenji López-Alt
This Pizza Sauce Recipe is just like the Robust-inspired tomato sauce you'd have slathered on a Dominos Pizza! It's rich in flavor, thick, and so delicious! I'm thrilled to share this copycat...
Author: Alyona Demyanchuk
Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.
Author: J. Kenji López-Alt
Although it may look like a pile of caramelized onions, slowly reduced red wine and balsamic vinegar make this sweet, fruity, and tart onion jam so much more.
Author: Joshua Bousel
The oven technique for this ragù Bolognese recipe develops rich flavors and a tender, silky texture. This is the Bolognese that will leave you and your loved ones weak in the knees.
Author: J. Kenji López-Alt
Made with plums, raisins, cider and malt vinegars, and just enough muscovado sugar, this chutney plays well on a cheese board or leftover roast pork or turkey sandwiches.
Author: Kate Williams
Granny Smith apples build on the already tart and sweet profile of cranberry sauce, and the addition of extra orange juice and orange zest gives adds a brightness.
Author: Joshua Bousel
Crispy baked sweet potato wedges with a tangy yogurt sauce.
Author: Nick Kindelsperger
Red peppers and eggplant roasted over a wood fire give this sweet and tangy Serbian sauce a pleasing smokiness.
Author: Joshua Bousel
The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall.
Author: Joshua Bousel
[Photographs: Carrie Vasios] Check out other recipes from Serious Entertaining: Greek Easter »...
Author: Carrie Vasios Mullins
All you need to make crème fraîche at home is cream, buttermilk, and a little patience.
Author: J. Kenji López-Alt
Dried porcini mushrooms soaked in turkey stock give this gravy a great earthy depth.
Author: Joshua Bousel
After finding smoked turkey drippings to be a little too smoky for gravy, I vowed to find a gravy that could deliver the deep flavors pan drippings produce, but without the drippings, which is exactly...
Author: Joshua Bousel
[Photograph: Max Falkowitz] This hot sauce is a perfect last-minute dash of heat and flavor. Despite its benign color, it's fairly hot, but not as face-meltingly spicy as a brew whipped up from habaneros....
Author: Max Falkowitz
Few things in life are better than biting into a fuzzy, sun-warmed peach, the nectar dribbling down your chin. This simple jam is full of ripe, fresh peach flavor with hints of bourbon, cinnamon, and vanilla....
Author: Lucy Baker
Most recipes for classic mignonette don't give it the respect and attention it deserves. With a sharp knife and a little attention to detail you can raise the bar on this raw bar staple.
Author: Sasha Marx
Unlike a lot of overly complicated dry rubs, this one includes just a handful of ingredients but packs layers of flavor, making it perfect for pulled pork.
Author: Daniel Gritzer
Lavender transforms ordinary blueberry jam into preserves that are positively romantic. Delicate and floral, it would be perfect with scones, croissants, or crostini with fresh ricotta.
Author: Lucy Baker
Using Serbian ajvar as inspiration, roasted red peppers are mixed with ketchup, garlic, and sherry vinegar, along with smoked paprika for that required smoky flavor.
Author: Joshua Bousel
One of the classics of American barbecue sauce, and a favorite on pulled pork in particular, this vinegary sauce is big on spicy-tart flavor.
Author: Daniel Gritzer
Change up your shrimp or crab dipping sauce with this tasty lemon dill butter sauce! It's got just 5 ingredients and takes 5 minutes to make!
Author: Low-Carb Simplified
Candied citrus zest makes a lovely garnish for summer desserts. It also makes a damn fine addition to summer cocktails, and is the secret ingredient in my rosemary lemonade cake.
Author: Lauren Weisenthal
In essence, this is a simple marinara with the addition of mint, but that one minor change makes a big difference.
Author: Joshua Bousel
You only need to follow a recipe once or twice when making tzatziki before the process becomes almost automatic. Thick tangy yogurt; crisp, sweet cucumber; pungent garlic and dill; sunny lemon. The formula,...
Author: Max Falkowitz
A classic sweet, spicy, and savory accompaniment for grilled meats.
Author: J. Kenji López-Alt
Note: Why bother emulsifying your vinaigrette? Read about the science of emulsions. [Photographs: J. Kenji Lopez-Alt] This recipes make a cup of vinaigrette. Extra vinaigrette can be stored in a sealed...
Author: J. Kenji López-Alt
Finish off your poultry, shrimp or pork with this versatile and delectable plum sauce. Our sugar free and low carb recipe is slightly sweet, a tad tart with a hint of heat.
Author: Think Low Carb
Seaweed probably isn't the first thing you think of when you hear the word "tartare." Beef, tuna, and even salmon are obvious choices and "meaty" vegetarian stand-ins like beets or mushrooms pop up...
Author: Kate Williams
Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh...
Author: Chichi Wang
This Bellini jam is a perfect combination of sweet peaches and zippy champagne. Smooth with a touch of bite, it cures what ails you.
Author: Stephanie Stiavetti
XO sauce is a flavor-bomb condiment rich with dried seafood and cured ham. You can spoon it over any number of dishes, but it's also a fantastic ingredient to cook with.
Author: Sasha Marx