Condiments
725 recipes found
Salad With Cream Dressing
The inspiration for this salad that my wife prepares occasionally at home comes from the area of France where I was raised, near Lyon. It is always better done at home; the dressing lends itself to individual rather than high-volume preparation, and the delicacy required to properly clean and thoroughly dry the greens without bruising them is more easily achieved in the home kitchen. The salad should be cool but not ice cold, and should be tossed at the last minute, just before serving, especially if Boston or red-tipped leaf lettuce is used.
Ginger Vinaigrette
Bay Blend
Bay Leaf Salt
Georgian Cilantro Sauce
Years ago, I found an intriguing recipe for a sauce similar to this one. I loved it, but it wasn’t until I read Dara Goldstein’s “The Georgian Feast,” from which this recipe is adapted, that I realized this sweet, pungent sauce is a mainstay of Georgian national cuisine, often served with grilled meat, chicken or vegetables.
Curried mayonnaise
Tomato Sauce (Salsa de Jitomate)
Sardine Sauce
Lemongrass Oil
Brown Butter Sauce
Roe Mayonnaise
Meyer Lemon and Blood Orange Marmalade
Pang Pang Sauce
Freezer Preserved Lemons
Mexican Table Sauce
Candied Walnuts
Red Pepper Coulis
Spiced Pumpkin Chutney
Tomato Salsa With Fruit
Rosemary Applesauce
Butter-Poached Stone Fruit
Stone fruit is summer in your hand. To me, there isn’t a better unmessed-with food than a good, ripe peach. Still, stone fruit can be fun to play around with, and a recipe for one kind is a recipe for almost all. Peaches, nectarines, apricots, plums, mangoes and cherries all respond similarly to sautéing, poaching, macerating, grilling, roasting and drying. And once cooked, stone fruit goes with just about everything. The length of cooking time will vary, depending mostly on the quality and ripeness of the fruit. Peel it if you like, or leave the skin on to retain texture and extra flavor. (Peeled fruit will cook through faster.) To peel, plunge fruit into boiling water for 10 to 20 seconds to loosen the skin, then slip it off. When you pit the fruit — and you will need to remove the stones for each of these recipes — do so over a bowl to catch the juice, and use it instead of water where needed.
Fruit Salsa With Chipotle Puree
Clam sauce with Pernod or Ricard
Onion ‘Marmalade’
Onions become sweet and mild if they are slowly cooked. Use this “marmalade” as a topping for grains, a sandwich spread or a bruschetta topping.