This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and...
Author: Julia Moskin
Colombian food is typically not spicy on its own. Instead, a hot sauce called ají - also the Colombian word for chiles - is served tableside. There are...
Author: J. Kenji López-Alt
A few tablespoons of this mustard may be whisked into homemade mayonnaise and served with anything poached. It also is a tasty addition to a vinaigrette...
Author: Lisa Yockelson
At once musky and sweet, with a pronounced kick, five spice is traditionally made from equal parts cinnamon, cloves, fennel seeds, star anise and peppercorns...
Author: Melissa Clark
In Desi cooking, mint chutney enlivens eggs, kormas, biriyanis, sandwiches and many other dishes, adding a sour, spicy and fresh cooling sweetness. Where...
Author: Zainab Shah
Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its...
Author: Nik Sharma
Author: Craig Claiborne
Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically...
Author: Von Diaz
Author: Mark Bittman
Author: Marian Burros
In Arabic, the term "baharat" simply means "spices" and can refer to any number of different blends, each tailored to a specific dish or ingredients. This...
Author: Melissa Clark
Years ago, David Chang of Momofuku showed me how to create a fantastic compound butter with miso. Use it melted on fish, chicken or steak (lots of umami);...
Author: Mark Bittman
Ellen Greenblatt, a friend who lives in Berkeley, Calif., shared this recipe with me. Toss a green salad with this dressing, and no additional herbs will...
Author: Martha Rose Shulman
A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.
Author: David Leite
Author: Craig Claiborne And Pierre Franey
Author: Pierre Franey
This easy-to-make cumin-flavored salt is traditionally served with Moroccan roast lamb, but it's good on just about everything, even fried eggs. It tastes...
Author: David Tanis
Author: Molly O'Neill
Author: Marian Burros
Author: Florence Fabricant
The name "duck sauce" was created in the United States because this sauce was originally served with deep-fried pressed duck, which had no sauce of its...
Author: Gish Jen
Author: Patricia Wells
The quality of your ingredients counts for a lot here. Don't bother making ketchup until you can get luscious, ripe tomatoes. Grape tomatoes work, but...
Author: Melissa Clark
Author: Nina Simonds
A rub is a dry spice or spice and herb mixture used to coat the meat before grilling, adding not only strong flavor but a bit more crunch, especially if...
Author: Mark Bittman
This is a 13th-century haroseth recipe from Provence, using the Mediterranean fruits and nuts that are still available in the region. Back then, Jewish...
Author: Joan Nathan
Author: Melissa Fernandez
Author: Nancy Arum
Author: David Tanis
Author: Craig Claiborne
Author: Molly O'Neill
Author: Julia Moskin
Here is the foundation recipe for easy, fast jam. Take a pound of your favorite fruit, a quarter-cup of sugar, some seasonings and a few other ingredients,...
Author: Mark Bittman
Author: Molly O'Neill
Here is a surprising, and quick, way to use up the green tomatoes that you couldn't resist at the farmers' market. Tangier, more complex and looser than...
Author: Melissa Clark
Author: Molly O'Neill
Author: Mark Bittman
Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be...
Author: Martha Rose Shulman
Classic bordelaise sauce, which can transform shoe leather into strip steak, is made with veal stock, demi-glace and time -- a lot of time. Here, though,...
Author: Sam Sifton
This fragrant baking blend splits the difference between pumpkin pie spice and apple pie spice, adding a bit of white pepper for some gentle heat, and...
Author: Melissa Clark
Author: Molly O'Neill
Author: Cathy Barrow
Author: Molly O'Neill
Author: Marian Burros
Author: Jane E. Brody
Homemade mustard is better than its supermarket counterpart, and it's stupendously easy to make. Here, the combination of yellow and brown seeds makes...
Author: Melissa Clark
Author: Amanda Hesser
Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As...
Author: Tejal Rao
Pickling is an essential skill for preserving the bounty that comes from the agrarian South. Here, two sons of the South - the cookbook authors Matt and...
Author: The New York Times
This is Paula Wolfert's original recipe from her 1973 book "Couscous and Other Good Food From Morocco," but I leave out the warm spices like cinnamon and...
Author: Julia Moskin