This is the famous Ghanaian hot chilli condiment, which can be made in a variety of ways and every household has its own recipe. It goes really well with both fish and meat, and can be served as a side to most dishes. It can also be used for marinating or as a dressing, dip, spread or topping. I eat it with almost everything, but especially love it as a spicy addition to a cheeseboard with other chutneys.
There are many regional takes on barbecue in the United States, each with its own idea of the perfect sauce to complement barbecued meats. However, Kansas City-style sauces rule supreme when it comes to bottled sauces the supermarket; simply put, it is the style of sauce that most American think of when they think "barbecue sauce." But if you'd rather make your own Kansas City-style sauce at home, try this recipe from America's Test Kitchen. The folks at America's Test Kitchen says they like their barbecue sauce extra-thick. If you like a thinner, smoother texture, the sauce can be strained after it has finished cooking.
Charmoula is a traditional Moroccan spice blend. Charmoula sauce is great for serving atop -- or used to finish -- fish, shrimp, chicken or vegetables.
This version of pesto has Asian influences and, like the Italian original, can add an enormous amount of flavor and character to a dish with just a couple of tablespoons.
You can use this sauce as a base or addition to many Spanish or Puerto Rican dishes.
There are hot sauces, and then there’s harissa. With roots in Morocco and Tunisia, brick-red harissa is aromatic and complex, with rich layers of flavor from chiles (which can be dried, fresh, or a combination), garlic, olive oil, coriander, cumin, and caraway. You can make harissa at home but prepared versions are available in cans, tubes, and jars in the international aisle of well-stocked markets and in Middle Eastern specialty stores. Brands of store-bought harissa vary in spiciness—start with 1 Tbsp and add more if you want a punchier dressing. Bright lemon and earthy tahini are natural matches for harissa.
This hearty salad demonstrates a fondness for mixing roasted and fresh ingredients. Roasted carrots contribute a concentrated earthy sweetness, Broccolini provides green, mineral notes, and the romaine delivers refreshing, watery crunch.
This Yemenite sauce is fresh and bright from herbs, while also having an intensely spicy kick to it. It's the ideal accompaniment for falafel or sabich sandwiches, but it also goes great with a variety of grilled vegetables, fish, meat, and eggs. And it should last a few weeks in the fridge (though I've never had a jar linger long enough to actually find out).
This recipe is easiest to do when using a sous vide device -- either a self-contained insulated box called a water oven or a stick-style water circulator along with a pot of your choice. You can also follow our instructions below for using a small (8- to 12-quart) cooler and a digital thermometer. We’ve tested this recipe using both gram measurements and traditional U.S. volume and weight measurements, so you can pick the one that works best for you. This recipe safely achieves pasteurization (144 degrees Fahrenheit/62.2 degrees Celsius for at least 6 minutes) and then continues to heat the yolks to create a sauce with the ideal texture. Store-bought, in-shell, pasteurized eggs can also be used without any changes to the recipe. The cooking time depends on the number of yolks, so this recipe cannot be scaled up or down without making adjustments. Don’t discard the whites—save them to make angel food cake or meringue cookies or freeze them for later. This sauce can be refrigerated for up to one week.