Cucumber-Radish Raita Raita is a simple yogurt-based sauce that can be served with almost any Indian meal. It makes a cooling condiment when a curry gets a little too spicy, but the real beauty is when it is mixed …
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Pan-Roasted Tomatillo Salsa Verde Green tomatillo salsa, aka salsa verde. Most people are familiar with it, but never make it. We think it only comes in jars or somehow magically appears at Mexican restaurants. It …
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Chimichurri (also spelled chimmichurri) is the quintessential sauce of Argentina, and deserves to be better known in the northerly climes. It is somewhat like an Italian pesto, but made from parsley, and without the …
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Caramelized raisin sauce Michael Laiskonis is the executive pastry chef at Le Bernardin. He also manages to write two blogs in his "spare" time, which is awe inspiring. His Notes From The Kitchen tend to be somewhat …
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Potatoes and alioli Garlic, garlic and more garlic. Eat this before an episode of True Blood and you'll sleep better. But maybe don't serve it on a first date. Alioli is a close Spanish cousin to the French aioli. It …
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Pickled onions are one of my favorite condiments. I do this almost automatically if I find myself with half of an onion left on my cutting board from some other dish. It takes all of two minutes and then you have this …
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