Chermoula sauce (served on a vegetable tagine and couscous) I hereby nominate chermoula as the “it” sauce for 2010. (I’m pretty sure last year it…
Aji Amarillo hot sauce I was unfamiliar with Aji Amarillo chile peppers, but when I saw these beautiful specimens from Terra Dolce at our co-cop,…
Cornbread with Jalapeno-Sorghum Butter Last weekend I was making a traditional Southern meal of collard greens, fried green tomatoes and red beans and rice, and…
I grew up in Louisville, Kentucky. In the 1970s. Not gonna lie to you. At that time it was pretty much a gastronomic wasteland, except…
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…
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…
Chimichurri sauce served with polenta and tostones Chimichurri (also spelled chimmichurri) is the quintessential sauce of Argentina, and deserves to be better known in the…
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…
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…
Adobo Tofu Taco with Pickled Onions Pickled onions are one of my favorite condiments. I do this almost automatically if I find myself with half…