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09/05/2012
Mostarda di Frutta (Spicy Mustard and Fruit Preserves)
Mostardabest served with meats, an assortment of boiled cuts, or cheeses that can take its sharpness.
Issue #150
07/18/2012
Salsa con Camarón Seco (Oaxacan Shrimp Pico de Gallo)
In coastal Oaxaca, both fresh and dried shrimp appear in all kinds of preparations. Here, they bring texture and intense umami flavor to a classic pico de gallo.
Issue #149
11/11/2011
Cranberry Salsa
Lime and jalapeño punch up SAVEUR executive food editor Todd Coleman's fresh take on cranberry sauce.
Issue #142
10/11/2011
Spiced Red Wine Vinegar
This red wine vinegar is flavored with star anise and cloves, and makes an excellent all-purpose seasoning for everything from salad dressings to marinades.
Issue #141
07/13/2009
Pickled Serrano Chiles
These chiles add tartness and heat to everything from tacos to scrambled eggs.
Issue #122
04/02/2007
Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
This condiment pairs beautifully with buckwheat crêpes.
Issue #101
01/28/2008
Jennifer Hyman's Beet Jam
This sweet-tart jam is best served with matzoh.
Issue #92
01/28/2008
Rabbit Stock
Stock from rabbit bones yields a silken, full-bodied broth. This recipe is so tasty it is good enough to sip on its own.
Issue #92
10/30/2007
Lemon Marmalade Cranberry Sauce
A slightly sweeter variation of this cranberry sauce can be done by substituting dried pitted cherries for the lemon marmalade.
Issue #79
10/30/2007
Pear and Currant Chutney
This delicious chutney's flavor improves with age.
Issue #79
03/01/2007
Madeira–Truffle Butter
This is a luxurious butter to smear on everything from your Thanksgiving turkey to a warm baguette to steamed vegetables.
Issue #79
03/01/2007
Rich Gravy
Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in.
Issue #79
12/15/2005
Pork Stewed with Celery in Egg–Lemon Sauce
Avgholimono (or avgolemono) is often a soup but may also be a sauce, as it is here.
Issue #79
10/16/2012
Poireaux Vinaigrette (Marinated Leeks with Herbs)
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them.
Issue #68
04/17/2007
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
07/18/2011
Raspberry Freezer Jam
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
Issue #52
10/17/2007
Mint Chutney
This refreshing chutney is both sweet and spicy perfect for those hearty roasts.
Issue #50
05/20/2002
Preserved Cherries
A healthier and more delicious alternative to the red-dyed maraschino cherries.
Issue #31
03/01/2007
Oven-Roasted Tomatoes
You don’t need to rely solely on fresh tomatoes to impart the taste of summer.
Issue #26
08/08/2007
Hot Pepper Jelly
Here’s a tasty way to preserve late-summer peppers from the garden.
Issue #14
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