MAKES: 1/2 cup TIME: 20 minutes, plus time to cool Itв's almost impossible to use too much of the flavoring ingredients in this preparation, but if you do if your oil becomes too strong simply dilute it with a little fresh oil. You can certainly mix or match among the...
MAKES: About 1/2 cup TIME: 15 minutes Based on the classic fish sauces of Southeast Asia Thai nam pla is the best known but without the fish. The sea green (dulse) helps maintains the salty pungency of the real thing, but if you don't have any handy, you won't go far...
MAKES: About 2 cups TIME: 20 minutes I'm a ketchup fan, so one of my standard barbecue sauces simply builds on its well-balanced, tomatoey sweetness. If you want to use this sauce for basting during grilling or roasting, make sure you add it toward the end of the...
Salsa Verde MAKES: About 2 cups TIME: 30 minutes Salsa Verde is a good all-purpose salsa that keeps in the fridge for at least a week. Spoon it onto scrambled eggs and roll in a flour tortilla with a little cheese or serve a bowlful with Naked Tamales or any of the...
MAKES: About 1 cup TIME: 10 minutes This fresh, chewy chutney goes well with just about any Indian-inspired rice dish and is not only exotic but could barely be any easier. In a pinch, you can make it with ingredients from the pantry, and if you don't have coconut,...
MAKES: About 1 cup TIME: 10 minutes Here just enough oil is added to thicken the mixture a bit; it doesn't become creamy as does normal pesto, but it retains a vibrant herb flavor. Wonderful drizzled over vegetables or stirred into soups. You can also make this with...
MAKES: 11/2 cups TIME: 15 minutes This recipe plays up the wonderful affinity of cilantro and mint for one another. Made with either herb alone, the chutney will still be worthwhile, but with both it's almost magical, as it would be with Thai or regular basil...
MAKES: About 11/2 cups TIME: 45 minutes This recipe harnesses the richness of onions cooked until they're dark and sweet to create a strongly flavored, almost smoky condiment. In fact, if you plan in advance or if you're going to be serving this chutney with a meal...
MAKES: About 1/2 cup TIME: 15 minutes This dead-easy sauce is even better than it might seem, because you can completely change the way it tastes just by replacing the basil with cilantro, mint, lemongrass, lime leaves, or even a different type of basil. If you want...
Yogurt or Buttermilk Biscuits MAKES: 10 or more biscuits, depending on size TIME: 20 to 30 minutes The easiest and best way to make biscuits is with yogurt, because the results are tangy, tender, and flaky. Buttermilk is my second choice, but if you have neither just...
The Simplest Indian-Style Flatbread Chapati MAKES: 4 servings TIME: At least 1 hour True chapatis are made with a finely ground whole wheat flour (called atta or chapati flour) and then quickly twice-cooked first on a dry griddle and then over an open flame so that...
Sweet and Rich Muffins MAKES: 8 large or 12 medium muffins TIME: About 40 minutes These muffins have more butter, eggs, and sugar than the classic muffin. Any of the flavor variations for Muffins, Infinite Ways or the suggestions listed in 12 Additions to Virtually...