Side Dish (14)
Main Course (10)
Middle Eastern (4)
The Italian anchovy sauce colatura di alici lends a deep umani flavor to this pasta dish from chef Justin Smillie of Manhattan's Il Buco Alimentari & Vineria. This recipe first appeared in the iPad edition of our Jan/Feb 2013 issue along the article Il Buco Alimentari & Vineria.
As lemons cure in a salty, spicy brine, their flesh softens and sweetens; after a month, they're ready to be finely chopped and added to everything from Moroccan tagines to vinaigrettes.
These vinegary pickled chiles are an essential condiment for all kinds of street foods in Mexico.
These spicy cabbage pickles offset the richness of roasted meat.
Serve this tart, herbaceous eggplant pickle with Persian rice dishes and stews.
These tarragon-flavored pickles pair well with Iranian meatballs and other meat dishes.
These Brazilian pickled chiles are a classic condiment alongside rice and beans, roast pork, or fish.
Cooked in a flavorful marinade of soy sauce, star anise, and cinnamon, these tea-stained eggs are a Lunar New Year staple and a favorite everyday snack in China.
Hugh Acheson's pickled shrimp recipe features Old Bay, extra-virgin olive oil, celery seeds, allspice berries, and fresh herbs.
Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries.
This update on the classic sardine sandwich combines spicy horseradish cream with rich French sardines and pickled onions.
At Central Grocery in New Orleans, they use their famous olive salad to dress deli meats and cheeses in an irresistible sandwich.
Chef April Bloomfield serves this sandwich with tuna-anchovy mayonnaise on a crusty roll at the John Dory Oyster Bar, in New York City.
The baguette for this iconic Vietnamese sandwich "should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich."
New York City chef Jonathan Waxman gave us this recipe for a sage-infused roast turkey with a dressing that brims with wild rice, hazelnuts, and oysters.
Brining turkeys has become de rigueur in many American households—this recipe shows you how it's done.
This is a recipe seven years in the making.
This condiment is great on any meat, but best on pork chops or steaks. It also can be made in large batches and kept in the fridge for up to 6 weeks.
A Southern cook's beloved standby side dish.
Tommaso's calls this dish breast of pork carnevale. The cut of meat is found most easily in small butcher shops, especially Italian ones.