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03/19/2013
Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote.
Issue #155
10/19/2012
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.
Issue #150
09/05/2012
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
Issue #150
09/04/2012
Order a curry in many Indian restaurants, and Major Grey's comes alongside it; in an English pub, a dollop might complement cheddar cheese. However it's served, this Anglo-Indian condiment is scrumptiously sweet and tangy.
Issue #150
07/18/2012
Tropical fruit adds sweetness and acidity to this fragrant, spicy salsa. The tart pineapple is a perfect foil for rich meats, stewed chicken, and roasted fish.
Issue #149
05/20/2012
This classic Provençal spread made with black olives and cured anchovies gets a chewy texture and sweet flavor from the addition of dried Black Mission figs. Serve it on slices of baguette or as a spread with a cheese board.
Issue #148
11/11/2011
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Issue #142
04/14/2011
Chef Tyler Kord, of No. 7 Sub Shop in New York City, created these sweet-tart pickled blueberries.
Issue #137
12/21/2010
We based the recipe for this sweet and sour gastrique on one from chef Stephen Kalt of Fornelletto in Atlantic City, New Jersey. The syrup is an ideal accompaniment to grilled quail or roast duck.
Issue #135
04/04/2010
The oil in this simple preparation is used both to cook and to preserve sliced lemons.
Issue #129
06/05/2012
A sprinkling of this dried zest brightens the flavor of roasted beets or squash, green salads, sauces, and soups. For the best results, use unwaxed lemons, such as Meyer lemons.
Issue #126
12/17/2009
This thick, tangy spread is great spooned on toast and as a filling for tarts and cakes.
Issue #126
09/07/2009
This savory-sweet English-style chutney goes well with lamb roasts or braised lamb shanks.
Issue #123
04/19/2010
Rhubarb, a reddish pink vegetable that grows in celery-like stalks and is harvested through the late summer, has a pleasing tartness, so it pairs well with sweet strawberries in a jam. Continue...
Issue #122
02/06/2010
Adding the mangoes after puréeing gives this salsa a chunky texture. Continue...
Issue #121
02/17/2009
Not to be confused with tartar sauce, this tahini-based dipping sauce is perfect with steamed artichokes.
Issue #118
10/09/2008
This sauce, made with the citrus fruit native to Louisiana and harvested in the fall and early winter, pairs well with spiced cakes.
Issue #115
10/09/2008
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
Issue #115
08/29/2007
This chutney is so good you will find yourself licking up every last drop.
Issue #98
03/06/2007
Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese.
Issue #85
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