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02/24/2013
Hong You (Sichuan Red Chile Oil)
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
Issue #154
09/12/2012
Carrot-Ginger Dressing
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Issue #150
12/17/2009
Korean Dipping Sauce
This spicy sauce is typically used in Korean cooking as a condiment for leaf-wrapped rice and meats.
Issue #126
04/01/2009
Classic Vietnamese Dipping Sauce
This version of the classic Vietnamese dipping sauce is based on a recipe from SAVEUR contributing editor Andrea Nguyen, author of Into the Vietnamese Kitchen.
Issue #120
04/01/2007
Serikaya (Coconut Jam)
Snack on this rich, dense jam any time of the day.
Issue #101
01/08/2008
Fried Shallots
Fried shallots make a terrific topping for steaks, salads, and soups.
Issue #94
12/11/2007
Chowchow
This piquant condiment is served alongside the Calcutta-style curries at Trader Vic's.
Issue #80
04/16/2007
Dried Shrimp and Dried Shrimp Paste Relish
There are numerous versions of this pungent relish from Myanmar; this one comes from the region of Yangon.
Issue #66
03/07/2007
Satay Sauce
This sweet-hot sauce is the perfect complement to grilled satays.
Issue #8
01/23/2007
Lemongrass Syrup
This all-purpose infusion is lovely drizzled over pound cake, cold mango and papaya, or into a glass of iced tea.
Issue #2