This is a classic Mexican blender tomatillo salsa. Once the tomatillos are roasted there is no cooking involved. Serve this tangy, medium-hot salsa with roasted or microwaved tortilla chips, or use it...
Author: Martha Rose Shulman
Za'atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a...
Author: Melissa Clark
This rémoulade sauce (that goes particularly well with these crab cakes) is not the classic French version, which is made with mayonnaise, cornichons and capers, but rather a French Creole type. This...
Author: Pierre Franey
This recipe came to The Times in 2011 as an accompaniment to bulgogi sloppy Joes, as envisioned by the chef Hooni Kim of Danji, but they add a tangy flavor to whatever they're paired with. Making it is...
Author: Sam Sifton
A classic tartar sauce is a welcome addition to any cook's repertoire. Garlic, shallot, capers, tart cornichons with their juices are blended together with mayonnaise, sour cream, lemon and parsley. It's...
Author: Gabrielle Hamilton
It's hard to imagine five minutes better spent in the kitchen than those making vinaigrette, the closest thing there is to an all-purpose sauce. At its most basic, vinaigrette is acid and oil, salt and...
Author: Mark Bittman
This marinade is particularly good with vegetables (see the following recipe) or with chicken paillard or flank steak. For chicken, pound four 6-to-8-ounce chicken breasts until they are 1/4 inch thick....
Author: Molly O'Neill
A simple and delicious accompaniment to almost any barbecued meat.
Author: Pierre Franey
