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Winter
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Saveur (20)
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Medium (3)
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American (4)
Mexican (4)
French (3)
Caribbean (1)
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Christmas (2)
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Slow Cook (9)
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07/13/2009
Pickled Serrano Chiles
These chiles add tartness and heat to everything from tacos to scrambled eggs.
Issue #122
11/10/2008
Homemade Demi-Glace
This rich, concentrated sauce is well worth the time it takes to make it.
Issue #116
04/02/2007
Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
This condiment pairs beautifully with buckwheat crêpes.
Issue #101
02/08/2011
Meyer Lemon and Garlic Dressing (Currandooley Dressing)
Tangy and refreshing, this dressing can be used to dress any combination of mixed greens. We've also made it with juice from regular lemons, and the results were just as delicious, if a bit more tart.
Issue #98
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
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
07/23/2007
Ranch Dressing
This condiment isn't just for salads—it's also a dip, a marinade, and a flavoring for snack foods (think Doritos).
Issue #76
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
03/14/2002
Ground Pork and Chiles
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.
Issue #21
06/28/2007
Egg–Caper Sauce
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
Issue #13
01/23/2007
Mrs. Sanchez's Red Chile Sauce
This basic red chile sauce, or chile colorado, is eaten all over New Mexico.
Issue #3
01/23/2007
Port Sauce
Ruby port must have been invented to sauce a holiday goose—the flavors of each are perfectly complementary.
Issue #3
01/19/2007
Little Red Mole Sauce
Like its brick-red color, this mole--a specialty in Oaxaca, Mexico--is fiery, robust, and savory.
Issue #1
01/19/2007
Black Mole Sauce
Contrary to popular opinion, there's more to mole than "chicken in chocolate sauce."
Issue #1
01/19/2007
Yellow Mole Sauce
This versatile mole is infused with herbs, giving it an almost medicinal flavor.
Issue #1
01/19/2007
Zapotec Pumpkin Seed Sauce
With its unique blend of beans, pumpkin seeds, and spices, this sauce is a rare treat.
Issue #1
03/06/2013
Menu: A Spicy Sichuanese Feast
The transcendent flavors of these dishes—from hearty mapo tofu to sweet and sour meatballs—will add some spice to your next dinner party.
Does Not Apply
12/23/2012
Menu: A Puerto Rican Christmas Feast
Celebrate Christmas with quintessential Puerto Rican holiday fare, from crispy plaintain fritters with stewed shrimp to classic pernil asado, roast pork shoulder with a spicy sweet sauce. Remember to serve plenty of coquito, a festive, tropical eggnog flavored with coconut and rum.
Does Not Apply
05/25/2011
Cipollini Onion Hummus
Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors.
Does Not Apply