Béarnaise and steak are a match made in heaven, but this sauce has a few other divine uses. Try it spooned over poached eggs or spread over roast fish.
Author: Jean Touitou
Bourbon brings out a smoky flavor in this homemade barbecue sauce.
Author: Steven Raichlen
This velvety-smooth sauce uses real cheddar (not the processed stuff) and comes together in less than 10 minutes. Serve as is with chips, fries, or chili dogs, or transform it into the best queso you've...
Author: Rhoda Boone
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Author: Eleanor Topp
Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan chermoula sauce makes a great marinade and finishing sauce for grilled steak and seafood.
Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.
Author: Anna Stockwell
This is a spicy yet balanced salsa for green sauce lovers.
Author: Rhoda Boone
Make this new pesto recipe with a twist: It uses a staple Puerto Rican herb instead of the usual basil.
Author: Von Diaz
Harissa, the basic flavoring agent in Tunisian cuisine, is extremely versatile. Use it as a condiment for grilled meat or fish, add it to roasted vegetables, or stir into stews and soups. We particularly...
Author: Yotam Ottolenghi
For a salsa that won't send smoke shooting from your ears, be thorough about removing the seeds from the chiles-and even scraping out the ribs, the hottest part.
Think of this as Indian-spiced ketchup, and use it in all the same ways.
Author: Rebecca Collerton
Tomatillo Salsa Verde
This garlicky sauce from Argentina is great spooned over beef or chicken.