Sauce
Garlicky Harissa
This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.
Charred Tomatillo Chermoula
Giving the tomatillo some time to drain and cool after it’s been grilled makes for a creamier and more flavorful sauce. Serve alongside grilled bone-in rib eye.
Cucumber Raita with Black Mustard and Cilantro
While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. This recipe is from Gunpowder, an Indian restaurant in London.
Homemade 3-Chile Harissa
This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.
Mole Coloradito
Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.
Green Sauce No. 4
Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.
The 33 Marinade Recipes You Need for Memorial Day
Memorial Day means grilling—but don't forget to marinate your meats and veggies first with these flavor-packed, tenderizing sauces.
Coco Rico Vietnamese Fish Sauce
Serve with anything and everything—it will get better, spicier, and more Vietnamese-approved over time.
The Latin-Caribbean Sauce That Does Triple Duty
It marinates, it seasons, it finishes, it scores!
How to Master Brown Butter
For Week 1 of our Kitchen Olympics, we're covering the essentials. Here's how to make flawless brown butter.
How to Make a Pan Sauce for Any Meat or Fish
For Week 3 of Epi's Kitchen Olympics, a classic, deceptively fancy dinner that comes together in minutes.
Smoke Wrangler's Bacon-Bourbon Barbecue Sauce
This fiery sweet-tart red sauce is smoky, tangy and has sufficient red pepper flakes to let you know it means business.
White Sauce
This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.
The Store-Bought Broth We Shamelessly Put In Everything
It's packed with flavor and lasts forever: all the reasons that the broth concentrate Better Than Bouillon is actually better.
Horseradish and Beet Sauce
An adaptation of the tasty sauce from the short-lived Kutsher’s Restaurant in New York, perfect for Passover Seder.
Chocolate Glaze
Use this easy, no-cooking-necessary glaze to ice doughnuts and cupcakes, or drizzle over anything else you want.
Coconut-Pandan Jam (Kaya Jam)
This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.
Fire Cider Tonic
If you find yourself reaching for a cocktail, then suddenly remember you’re doing Dry January, make a batch of fire cider, then turn it into an uplifting tonic.
Instant-Pot Ancho Chile Sauce
Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it’s a perfect base for chili, and it adds a delightful piquancy to most Mexican or southwestern dishes.
Want to Cook With Tahini? Here's How to Buy the Good Stuff
If you have access to a Middle Eastern market, that's a good place to start.