A rub is a dry spice or spice and herb mixture used to coat the meat before grilling, adding not only strong flavor but a bit more crunch, especially if...
Author: Mark Bittman
Sofrito - a blend of garlic, onions, peppers and recao (culantro) - is the backbone of Puerto Rican flavor. Also referred to as recaito, it's typically...
Author: Von Diaz
Author: Sam Sifton
This easy-to-make cumin-flavored salt is traditionally served with Moroccan roast lamb, but it's good on just about everything, even fried eggs. It tastes...
Author: David Tanis
Author: Mark Bittman
Author: Molly O'Neill
Author: Susan Herrmann Loomis
This pungent sweet-and-sour "ketchup" is a versatile condiment on warm meatloaf sandwiches and with paillards of grilled chicken, beef, pork or steamed...
Author: Molly O'Neill
Author: Florence Fabricant
Salsa macha is a rich chile oil from Veracruz, Mexico, made from variations of dried chiles, garlic, nuts and seeds fried in oil and finely chopped. As...
Author: Tejal Rao
Author: Molly O'Neill
This spicy oil with an African name is popular throughout Provence. It's usually on the table in pizzerias for drizzling, but it's also terrific drizzled...
Author: Martha Rose Shulman
Stone fruit is summer in your hand. To me, there isn't a better unmessed-with food than a good, ripe peach. Still, stone fruit can be fun to play around...
Author: Mark Bittman
Author: Regina Schrambling