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Preserved Lemons

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 cardamom so that the flavors are adaptable. The...

Author: Julia Moskin

Sweet and hot mustard

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 dressing.

Author: Lisa Yockelson

Five Spice

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 (usually Sichuan or white). This one, adapted...

Author: Melissa Clark

Ellen's Lemon Basil Salad Dressing

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 be necessary. It is perfect for chicken salad or...

Author: Martha Rose Shulman

Sofrito

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 sautéed in oil as the foundation for sauces, braises,...

Author: Von Diaz

Classic Remoulade Sauce

Author: Craig Claiborne

Miso Butter

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); on asparagus, broccoli or carrots; or drizzled...

Author: Mark Bittman

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...

Author: Sam Sifton

Cranberry and Walnut Relish

A knob of butter helps mellow the lip-puckering quality of cranberries in this savory-sweet holiday staple.

Author: David Leite

Applesauce With Horseradish

Author: Craig Claiborne And Pierre Franey

Baharat Blend

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 all-purpose blend, adapted from Freda Nokaly and...

Author: Melissa Clark

Provençal Haroseth for Passover

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 families would have saved chestnuts from the fall...

Author: Joan Nathan

Quick Pickled Ginger

Author: David Tanis

Quick Fresh Tomatillo Salsa

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 simmered or grilled for about 10 minutes, until they're...

Author: Martha Rose Shulman

Spicy Mango Barbecue Sauce

Author: Pierre Franey

Spicy Sweet Korean Barbecue Sauce (Ssamjang)

Ssamjang, meaning "sauce for wraps" in Korean, has a wonderful combination of sweet, spicy and salty elements. It's like American barbecue sauce, which makes sense, as it's often used with grilled Korean...

Author: Julia Moskin

Spiced Cranberry Orange Relish

Author: Marian Burros

Jerk Seasoning

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 you toast, mix and grind the spices yourself.

Author: Mark Bittman

Five Spice Powder

Author: Mark Bittman

Green Tomato and Lemon Marmalade

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 most marmalades, this one offers candied slivers...

Author: Melissa Clark

Lara's Persian Pickled Garlic

Author: Molly O'Neill

Giardiniera

Author: Cathy Barrow

Cranberry Orange Relish

Author: Marian Burros

Stone Fruit Chutney

Author: Mark Bittman

Pickled Fennel

Author: Nigella Lawson

Grainy Mustard

Homemade mustard is better than its supermarket counterpart, and it's stupendously easy to make. Here, the combination of yellow and brown seeds makes for a medium-aggressive kick, but you could use all...

Author: Melissa Clark

Garam Masala

In India, just about every home has its own recipe for garam masala, which is the most common spice blend in the country and a cornerstone of the cuisines of South Asia. This recipe, which is sweeter and...

Author: Melissa Clark

Cracked Pepper Cream Sauce

Author: Molly O'Neill

Quatre Epices

Author: Molly O'Neill

Sweet Baking Spice

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 cardamom for its deep, bright perfume. You can use...

Author: Melissa Clark

D.I.Y. Vegan Mayonnaise

This recipe is adapted from one by Sir Kensington's, the condiment company in New York that uses chickpea liquid, or aquafaba, to make its vegan mayonnaise. Vegans have embraced the liquid, which whips...

Author: Jane Black

Portobello Mushroom Ketchup

Author: Amanda Hesser

Cranberry Apple Relish

Author: Nancy Arum

Tomato and Herb Vinaigrette

Author: Pierre Franey

Spiced Pumpkin Chutney

Author: Nigella Lawson

Raspberry Coulis

Author: Bill Yosses

Cumin Flavored Salt

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 best freshly made, but will keep for about a month...

Author: David Tanis

Worcestershire Butter

This easy compound butter brings the brawny flavors of Worcestershire sauce, thyme and garlic to just about anything. Use it on steak, chicken, grilled corn on the cob or French bread - whatever you think...

Author: Melissa Clark

Mustard Sauce

Author: Pierre Franey

Pickled Seedless Grapes

Author: Florence Fabricant

Blue cheese dressing

Author: Craig Claiborne And Pierre Franey

Basic Light Mayonnaise

Author: Florence Fabricant

Pili Pili (Spicy Herb Oil)

This spicy oil with an African name is popular throughout Provence. It's usually on the table in pizzerias for drizzling, but it's also terrific drizzled over vegetables, grilled meats or fish, grains...

Author: Martha Rose Shulman

Roasted Sichuan Pepper Salt

Author: Susan Herrmann Loomis

Singapore curry powder

Author: Patricia Wells

Sauce Verte

Author: Amanda Hesser