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Sauces and Seasonings - Page 2 of 43

  • Moveable Feast

    Classic Aïoli

    Serve the aïoli with the fideuà, or with any grilled seafood.

  • Recipe

    Cornichon and Sweet Onion Relish

    This tangy relish is great served as a topping for bruschetta or hot dogs, or can be mixed into potato, tuna or chickens salads, or used as a sandwich spread.

  • Moveable Feast

    Pineapple and Thai Basil Salsa

    This spicy but sublime salsa goes well with fried or tempura fish, or raw salmon or tuna. Canned pineapple can easily be substituted for fresh.

  • Recipe

    Bourbon-Mint Cranberry Sauce

    Traditional cranberry sauce gets a mint julep makeover, plus toasty hazelnuts for crunch. Be sure to use fresh nuts; a bad batch can throw off the flavor.

  • Recipe

    Caramelized Miso Sauce

    Tony Messina of Boston’s Uni recommends caramelizing miso and using it to make a salty, toasty, yet sweet sauce. Use it as a topping for ice cream or French toast,…

  • Recipe

    Tzatziki

    Tzatziki sauce hails from Greece, but it still pairs well with the Middle Eastern Chickpea Burger.

  • Recipe

    Spice-Brined Golden Raisins

    This raisin compote is quick and easy to make and has a myriad of uses. Serve it in a small bowl as part of a cheese platter, as a topping…

  • Recipe

    Red Wine-Orange Vinaigrette

    This warm, Mediterranean-inflected vinaigrette is perfect for dressing hearty greens, like kale or spinach, and roasted vegetable salads. Infusing the olive oil with onions and garlic gives it an extra…

  • Recipe

    White Balsamic-Lime Vinaigrette

    This warm, sweet-and-tangy vinaigrette is perfect for dressing hearty greens, like kale or spinach, and roasted vegetable salads. Infusing the neutral grapeseed oil with shallots and ginger gives it an…

  • Recipe

    Banana Chutney

    Packed with raisins, almonds, and spices, this tropical chutney is delicious with pork chops, chicken, and fish.