Colombian food is typically not spicy on its own. Instead, a hot sauce called ají — also the Colombian word…
This vibrant green chutney from Maneet Chauhan’s “Chaat” (Clarkson Potter, 2020) is as easy to make as it is versatile.…
In her cookbook, “Chaat” (Clarkson Potter, 2020), the chef Maneet Chauhan refers to this bright, spicy chutney as a “workhorse…
Often made from sour varieties of pomegranates, apples, cherries, oranges and plums, sour fruit molasses is a staple in Northern…
A combination of pungent horseradish and sweet ketchup make up the foundation of this classic cocktail sauce, which is seasoned…
A quick pass through hot oil transforms sage leaves. No longer leathery, they’re perfectly aromatic, ready to crumble into a…
Inspired by two classic Parsi recipes from the chef and anthropologist Niloufer Ichaporia King, this sauce introduces the toasted cumin…
There is no other aroma coming from the kitchen — not truffle, not freshly peeled orange, not a chocolate cake…
Chamomile has a sweet, earthy flavor, and makes a lovely simple syrup that may soon become a staple in your…
For the creamiest, dreamiest vegan onion dip, use a high-speed blender, if you have one. There is some down time…