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Sauces & Condiments

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Mango gives a tropical twist to this classic sauce for ice-cold oysters and clams.

High heat and an uncrowded pan ensure that the mushrooms caramelize. This sauté will dress 1 pound of pasta. ...

Jasper White uses beach plum jelly, made from the wild plums that grow all over coastal Massachusetts, for his versio...

This potent North African condiment is especially good and spicy when made at home, but it's available at Middle East...

Serve this sauce on top of buttered toast, over mashed potatoes or with fettuccine, roast chicken, veal or panfried t...

One Christmas season, Emeril Lagasse came upon a silver martini shaker and handblown glasses at a New Orleans antique...

Quick From Scratch Soups & Salads • January 1998

Store-bought pesto is perfectly acceptable for this rice salad (that's what we used), but if you'd like to make it yo...

Kiwi takes the place of the traditional cucumber in this version of the lightly spiced Indian yogurt condiment.

Compound the benefits of these nutritious fruits by combining them.

Serve this dressing with Moroccan-Spiced Crab Cakes

Here's a variation on the white coconut chutney usually served with Dosas.

This tzatziki is quite garlicky. For a milder flavor, use only 1 garlic clove.

In Malaysia and South Africa, a sambal can be eaten as a tangy side dish, a condiment or a small salad.Plus: More Veg...

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