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03/06/2007
Mojo
A staple of Cuban cuisine, this garlicky, citrus marinade perks up any meat or seafood.
Issue #59
07/18/2011
Raspberry Freezer Jam
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
Issue #52
07/03/2007
Raspberry Jam
Fresh jam is like summer preserved, to be enjoyed all winter long.
Issue #52
01/19/2001
Mint Sauce
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
Issue #42
02/15/2007
Crab Salsa
This extravagant salsa makes a lively accompaniment for crab cakes.
Issue #41
10/24/2000
Tomato Water
This light, clean flavored liquid is perfect for tomato consomme, tomato parfaits or even blended with vodka for a refreshing cocktail.
Issue #36
10/23/2000
Chimichurri
This particular recipe comes from Puerto Viejo restaurant in Buenos Aires, but you'll find chimichurri, an indispensable sauce for grilled and roasted meats, on most tables in Argentina.
Issue #35
10/23/2000
Gooseberry Sauce
Strong-flavored fish, like bluefish or mackerel, go especially well with this sharp sauce.
Issue #35
03/08/2007
Eggplant Pomegranate Relish
This relish makes an intriguing complement to fish or game.
Issue #32
05/20/2002
Preserved Cherries
A healthier and more delicious alternative to the red-dyed maraschino cherries.
Issue #31
07/06/2011
Georgian Cilantro Sauce
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
Issue #26
08/08/2007
Hot Pepper Jelly
Here’s a tasty way to preserve late-summer peppers from the garden.
Issue #14
08/08/2007
Candied Orange Slices with Syrup
These chewy orange slices and their vividly spiced syrup are essential ingredients of our Pumpkin–Walnut Cake.
Issue #14
08/08/2007
Chilean Pepper Sauce
Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.
Issue #14
08/08/2007
Mixed Fruit Preserves
This "black jam" is adapted from SAVEUR consulting editor Mireille Johnston's The Cuisine of the Sun.
Issue #14
06/28/2007
Wild Berry Jam
Wild berries make the best jams, of course, but if you can’t get them, good store-bought berries will do.
Issue #13
06/28/2007
Rhubarb–Ginger Jam
Rhubarb isn’t just for pies—add some spicy-sweet ginger, and you’ve got the makings of a lovely jam.
Issue #13
06/28/2007
Dill Mousseline Sauce
This updated version of a blender hollandaise sauce makes a tasty accompaniment for vegetables or poached fish.
Issue #13
06/28/2007
Egg–Caper Sauce
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
Issue #13
03/28/2002
Honey-Poached Apricots
This honey-lemon syrup restores the fresh apricot's essence hidden within, even spongy supermarket apricots.
Issue #13
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