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

Cilantro Mint Chutney

This vibrant green chutney from Maneet Chauhan's "Chaat" (Clarkson Potter, 2020) is as easy to make as it is versatile. The combination of mint, cilantro, green chiles and lime juice makes for a fresh...

Author: Maneet Chauhan

Skordalia (Garlic Sauce for Artichokes)

Author: Robert Farrar Capon

Creole Aioli

Author: Eric Asimov

Black Currant Cumberland Sauce

Author: Indrani Sen

Red Pepper Eggplant Ajvar

Ajvar is a lush, piquant spread based on roasted red peppers and olive oil. It has the same kind of tangy sweetness that ketchup adds to a burger.

Author: Julia Moskin

Zvia's Afghan Spice Rub

This blend that I learned from a Manhattan street vendor can be rubbed into beef, pork or chicken two hours before grilling. It also adds a pungent note to tuna, swordfish, bluefish or bass if rubbed onto...

Author: Molly O'Neill

Cilantro Soy Paste

This spiced Asian mixture makes a good marinade for chicken, shrimp or oily fish like bluefish, bass, tuna and swordfish. Cover with the paste for three hours before grilling and turn frequently. Before...

Author: Molly O'Neill

Last of the Summer Pesto

Author: Melissa Clark

Pesto

Author: Jonathan Reynolds