Condiments
725 recipes found
Mark Bittman's Tomatillo Salsa
Mint Dressing
Ricotta Sauce for Short Pasta
Spiked Cranberry Relish
Saffron-Fennel Salt
Sour Orange Mignonette
Grapefruit-and-Meyer-Lemon Marmalade
This recipe came to The Times from June Taylor, the impresario of preserving whose jams and jellies, made in her workshop in Berkeley, Calif., are esoteric works of art. For this sweet-tart concoction, you’ll need a jelly bag, used to draw pectin from the fruit, which can be found online or at your local kitchen supply store (you can also make your own out of muslin.) The recipe is for marmalade devotees who want a surprise: you’ll cut the Meyer lemon into chunks, so when you eat the marmalade, you get a burst of lemon, a bit of culinary sunshine.
A Cheat's Bordelaise Sauce
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, you’ll use pan drippings from pork chops, simmering them with a red wine reduction until the two combine into an unctuous, rich sauce that flanks the old methods. Strain the whole thing, stir in a little butter and seasonings, and drizzle it over the pork chops. This takes most of a bottle of pinot noir, so choose the one you won’t mind finishing off in the kitchen yourself, alone with your heat and creativity.
Currant-Apple Vinaigrette
Pesto With Goat Cheese
Julia Reed's Mayonnaise
Garam Masala With Nutmeg
Craig Claiborne's Salsa
Molly O'Neill’s Tomatillo Salsa
Red-Pepper Coulis 2 minutes
Hawaij (Yemenite Spice Blend)
Orange Curd
Cranberry-Raisin Conserve
Rendered Chicken Fat
Pierre Franey's Pesto
Artichoke-Parmesan Sauce
Carolina Basting Sauce
Blondell's Barbecue Sauce
Jessica Kirk's Barbecue Marinade
Jessica Kirk, a Kansas state barbecue champion, was forthcoming about her barbecue secrets in a 1989 interview with The Times. To her, who is preparing the sauce and meat is as important as what goes into it. ''There is a lot of ego involved in this thing,'' she said. This barbecue marinade can be used with chicken, beef or pork.