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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,...

Author: Maneet Chauhan

Skordalia (Garlic Sauce for Artichokes)

Author: Robert Farrar Capon

Creole Aioli

Author: Eric Asimov

Black Currant Cumberland Sauce

Author: Indrani Sen

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...

Author: Molly O'Neill

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

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...

Author: Molly O'Neill

Last of the Summer Pesto

Author: Melissa Clark

Pesto

Author: Jonathan Reynolds