Sauce/Condiment, savory

Vietnamese Dipping Sauce

Erin McCormick-Interactive Producer — Thu, 15 Sep 2011 14:26:15 +0000

This tangy Vietnamese dipping sauce—perfect for spring rolls—is flavored with lime juice, fish sauce, garlic and serrano pepper.

Salsa Ranchera

Erin McCormick-Interactive Producer — Wed, 06 Jul 2011 18:03:06 +0000

Salsa Ranchera

There are a lot of great salsas available, but the fresh taste of this one makes it worth the small effort involved. The leftovers won’t likely go to waste.

Tomato-Olive Relish

Erin McCormick-Interactive Producer — Wed, 06 Jul 2011 17:52:14 +0000

Tomato-Olive Relish

This simple relish of chopped tomato, red onion, Kalamata olives, fragrant with fresh basil and garlic, makes an excellent spread for sandwiches. Fold leftovers into an omelet or toss with whole-grain pasta and some Parmesan cheese.

Black Bean-Scallion Sauce

Erin McCormick-Interactive Producer — Thu, 30 Jun 2011 16:24:51 +0000

Black Bean-Scallion Sauce

This Asian-inspired sauce is a combination of black bean-garlic sauce, scallion, rice vinegar and crushed red pepper. It’s a salty-spicy sauce to drizzle on sautéed fish or chicken, or use it as a dipping sauce for grilled vegetables.

Honey Mustard-Vidalia Dipping Sauce

Erin McCormick-Interactive Producer — Thu, 30 Jun 2011 15:18:09 +0000

Honey Mustard-Vidalia Dipping Sauce

This honey-mustard dipping sauce spiked with plenty of onion is delicious with oven-fried chicken or slathered on a steak sandwich. The secret to a creamy, emulsified dressing is mustard. Mustard helps thicken liquid sauces by absorbing some of the liquid and allows the suspension of one liquid in another. If Vidalia onions are unavailable, use another sweet onion, such as Walla Walla or Texas Sweet. Half of one gives this sauce big onion flavor; if you like something more subtle, try a quarter of an onion instead.

Italian Salsa Verde

Erin McCormick-Interactive Producer — Tue, 19 Apr 2011 14:36:44 +0000

Italian Salsa Verde

Not to be confused with Mexican salsa, this traditional Italian sauce is full of fresh herbs, capers, lemon, garlic and anchovy. It’s delicious on all kinds of grilled, pan-seared or roasted meats, fish and vegetables. We blanch the garlic in this version to give the sauce a more subtle flavor, so it’s not overpowering.

Creamy Preserved Lemon Sauce

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 19:20:03 +0000

Creamy Preserved Lemon Sauce

Try this tartar sauce-inspired lemony herb sauce with pan-fried fish, on a fish sandwich or with roasted chicken. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.

Zesty Salsa with Preserved Lemons

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 19:15:27 +0000

Zesty Salsa with Preserved Lemons

Preserved lemon adds a tart twist to traditional fresh tomato salsa. Scoop it up with tortilla chips or use it as a topping for grilled fish tacos. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.

Roasted Tomato & Preserved Lemon Sauce

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 19:04:06 +0000

Roasted Tomato & Preserved Lemon Sauce

Slow-roasted cherry tomatoes provide a sweet counterbalance for salty, tart preserved lemon in this simple sauce. Toss with pasta or try it as a spread on crostini. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.

Quick Cucumber Kimchi

Nifer — Tue, 15 Jun 2010 18:30:41 +0000

Quick Cucumber Kimchi

While slowly fermented cabbage and pungent garlic are the ingredients most people associate with kimchi, there are dozens and dozens of other versions of Korea’s national dish, featuring all manner of vegetables, such as these quickly pickled cucumbers with just a trace of garlic.

Pickled Turnips

Nifer — Tue, 15 Jun 2010 18:00:33 +0000

Pickled Turnips

Pickled turnips are a popular Middle Eastern mezes. Adding a beet slice to each jar turns the turnips pink; you can omit this step if you like.

Pickled Brussels Sprouts

Nifer — Tue, 15 Jun 2010 17:53:10 +0000

Pickled Brussels Sprouts

While you might not think of pickling Brussels sprouts, they make a delightful garnish for a Bloody Mary.

Mexican Pickled Tomatillos

Nifer — Tue, 15 Jun 2010 17:33:02 +0000

Mexican Pickled Tomatillos

Chopped pickled tomatillos make a delicious garnish for tacos and quesadillas.

Hot & Sour Okra Pickles

Nifer — Thu, 10 Jun 2010 20:43:37 +0000

Hot & Sour Okra Pickles

These awesome habanero-spiced pickled okra are the perfect crunchy treat to turn anyone on to the beauty of this underappreciated vegetable.

Sweet Pickled Peppers

Nifer — Thu, 10 Jun 2010 17:38:00 +0000

Sweet Pickled Peppers

Using sweet brine instead of sour tempers the heat of hot peppers in these sweet pickled peppers.