Condiments and Sauces

Bottarga Caesar Dressing Recipe | Saveur

Bottarga—the salted and dried role of the grey mullet—is used in coastal Italy to elevate and add savory richness to foods like eggs, rice, and pasta. Chef Eric Montagne of North Carolina’s Locals Seafood makes his own house-cured version, which he incorporates into classic American dishes.. In his Caesar salad dressing recipe, he uses the …

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Fish Sauce-Pickled Radishes | Saveur

Most everyday Vietnamese-style pickles are made using ordinary salt, but on special occasions—such as the Lunar New Year—intensely savory nuoc mam is used in the brine instead. This not only gives the crispy, lactofermented fish sauce-pickled radishes their particular depth of flavor; it also helps cut through the richness of the many opulent and auspicious …

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Zabaglione Recipe | Saveur

In Italian, sbaglione means “big mistake.” This happy accident may have been “mistakenly” invented in Florence—though it is usually made with marsala, the famous Sicilian fortified wine. The recipe eventually migrated to France, where it is known as “sabayon,” and is typically made using the local white wines. Feel free to swap out the Marsala …

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Sunchoke Hummus Recipe | Saveur

Tahini and lemon accent the earthy, nutty quality of Jerusalem artichokes in this creamy appetizer. At Elaine Murphy’s The Woollen Mills in Dublin, chef Ian Connolly serves it drizzled with aromatic paprika oil and pile of hot crisp baked sweet potato wedges for dipping. Featured in: “10 Ingredients We’re Obsessed With.” Sunchoke Hummus The earthy, …

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Cilantro Salad with Olives, Avocado, and Limes Recipe

Rawia Bishara, the Galilee-born chef behind Brooklyn’s Tanoreen, uses this crisp, bright salad as a side dish or as a fresh and herbal condiment atop fried fish or grilled meat. “No matter where you fall on the cilantro spectrum,” says Bishara, “I urge you to try it.” For more classics from Egypt to Iran, check …

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Plum and Raspberry Jam Recipe

Pectin—a naturally occurring polysaccharide in fruit—is what makes jam gel. Different fruits naturally contain more or less pectin, so, while you never need to worry about a Seville orange marmalade or quince jelly getting a proper set (unless you undercook or overcook them), some low-pectin fruits, like cherries and pears, don’t gel so easily.  High-pectin …

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Green Tomato Chow Chow Relish Recipe

This tangy relish from Nova Scotia native Florence Jackson makes use of shoulder-season produce. Serve it alongside meat and fish dishes to add a bright note of sweetness. While chow chow can be used immediately, consider making it ahead or canning a few jars as its flavor improves with time. If you still have tomatoes …

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Indonesian Peanut Sauce Recipe (Bumbu Kacang)

This rich peanut sauce from chef, cookbook author, and satay expert Vanja Van der Leeden ticks all the boxes. It’s creamy, nutty, spicy and aromatic. Traditionally made in a heavy mortar and pestle, Van der Leeden’s version can be made quickly and easily in a blender. Unable to eat peanuts? Try swapping them out for …

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