9
results
Narrow Results
You've Selected:
Winter
Condiments and Sauces
Slow Cook
Vegetables
Source
Saveur (9)
Difficulty
Easy (7)
Medium (2)
Cuisine
Mexican (3)
American (2)
French (1)
Greek (1)
Southwestern (1)
Occasion
Christmas (1)
Easter (1)
Thanksgiving (1)
Topic
Recipe (9)

Advertisement
04/02/2007
Confit d’Oignons au Cidre (Cider-Spiked Onion Confit)
This condiment pairs beautifully with buckwheat crêpes.
Issue #101
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
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