Condiments and Sauces
This flavorful pesto from the seaside city of Trapani, Sicily, is traditionally served with homemade busiate, a spiral-shaped pasta. Substitute dried fusilli in a pinch.
Each of these delicious preparations (from New York City’s Gramercy Tavern) for the humble onion possesses a unique character.
This harissa recipe, a North African condiment, is based on a recipe in A Mediterranean Feast by Clifford Wright.
This homemade version is in a league of its own.
This is one of the most versatile and flavorful curry pastes found in Thai cuisine.
Charring the vegetables for this dip gives the dish a smoky flavor.
This recipe came from the well known Simili sisters of Bologna.
These peppers are eaten over veal cutlets or used as a pasta sauce.
The name means “fermented fish with coconut milk”, but Americans may find this dish more reminiscent of chili—even though it is served as a condiment with rice and vegetables.
A lesson in French saucemaking: Demi-glace is made by reducing sauce espagnole.
"Chips" is a South Carolina Low-Country term for preserves; the word refers to the chunky nature of the confiture.
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
With its unique blend of beans, pumpkin seeds, and spices, this sauce is a rare treat.