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Sauces
Radish Salsa

Radish Salsa

MAKES: About 2 cups TIME: 30 minutes Radishes are hardly a classic salsa ingredient, but the technique mixing a vegetable (or fruit) with onion, an acid, chiles, and fresh herbs is downright traditional, and that's the important part. Serve this colorful salsa with...

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Raw Onion Chutney

Raw Onion Chutney

MAKES: About 3/4 cup TIME: 1 hour, largely unattended I love chutneys bursting with chiles and ginger and herbs, but when you're pairing a chutney with richly flavored legumes like the dals in Simplest Dal, sometimes a simpler, more directly assaultive accompaniment...

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Ponzu Sauce

Ponzu Sauce

MAKES: About 2 cups TIME: 10 minutes, plus time to rest The famous Japanese dipping sauce usually contains shavings of dried bonito, a relative of tuna. In this version seaweed replaces the fish more than adequately. If yuzu (a Japanese citrus) isn't available and it...

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Pineapple Chutney

Pineapple Chutney

MAKES: About 2 cups TIME: 30 minutes This jammy, sweet-and-spicy chutney has its roots in both traditional Indian chutneys and spicy fruit preserves from Renaissance Europe. The secret is mixing fresh fruit with dried. It's perfect as a sweet-hot foil to bland foods...

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Peanut Sauce, Six Ways

Peanut Sauce, Six Ways

TIME: 35 minutes Though you may be tempted to eat this sauce for dessert, you'll more likely toss this Thai-style sauce with Chinese egg noodles or pool a couple spoonfuls on the bottom of a plate and top with slices of grilled or fried vegetables or tofu. It also...

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Parsley Pesto or Parsley Pure

Parsley Pesto or Parsley Pure

MAKES: About 1 cup TIME: 10 minutes Simpler, purer, less complex than traditional pesto, parsley pure is to me at least more of a standby. For one thing, you can find decent parsley year-round. For another, it's a brighter, fresher pure and therefore less specific in...

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Papaya and Other Fruit Salsas

Papaya and Other Fruit Salsas

MAKES: About 2 cups TIME: 20 minutes Citrus juice not just lime, but many others, as you'll see in the variations make fruit salsas special. They're sweet and sour, sometimes hot, usually appetizing and exciting. But you must taste while you're assembling them:...

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Nutty Miso Sauce

Nutty Miso Sauce

MAKES: About 1 cup (4 servings) TIME: About 15 minutes When the Japanese chef Yumiko Kano showed me this sauce, she used it to dress blanched and shocked green beans (see Shocking Vegetables). But now I toss it on all sorts of vegetables, from grilled eggplant or...

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Mushroom Ketchup

Mushroom Ketchup

MAKES: About 1 quart TIME: 26 hours, largely unattended Mushroom ketchup has been made in England for at least four hundred years, and with good reason: It has a rich, earthy flavor and velvety texture, and it's terrifically versatile. Spread it on toast (spectacular...

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Miso Carrot Sauce with Ginger

Miso Carrot Sauce with Ginger

MAKES: About 11/4 cups TIME: 15 minutes This colorful dressing is the high-quality version of the goopy stuff they put on salads in many Japanese restaurants. I make it in the food processor, but if you prefer something smoother, just throw everything in a blender....

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