Spices, Condiments, and Sauces

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Béchamel and 6 Other Creamy Sauces

By Mark Bittman Published December 22, 2023

Chile Paste, Nine Ways

By Mark Bittman Published December 12, 2023

Pim Techamuanvivit’s Nam Prik Pao (Chile Jam)

By Mark Bittman Published December 8, 2023

Pesto, Three Ways

By Mark Bittman Published December 8, 2023

Sweet Nam Pla Dipping Sauce

By The Editors Published December 8, 2023

Peter Hoffman’s Romesco Sauce

By The Editors Published December 8, 2023
No-Salt Spice Paste (inspired by Harissa)

Tucker Shaw’s No-Salt Spice Paste (inspired by Harissa) 

By Tucker Shaw Published September 14, 2023

Pickle-Cheese Spread

By Kate Bittman Published September 11, 2023

Via Carota’s Salmoriglio (Lemon and Garlic Dressing)

By The Editors Published August 10, 2023
Sea Salsa

Sea Salsa

By Mark Bittman Published August 7, 2023
Fast Tomato Sauce with Miso - The Bittman Project

Fast Tomato Sauce with Miso

By Mark Bittman Published April 4, 2023

Garlic Mayonnaise (Aioli)

By Mark Bittman Published March 30, 2023

Vinaigrette

By The Editors Published February 23, 2023

Hannah Che’s Chinese Sesame Paste

By The Editors Published January 4, 2023

Marcella Hazan’s Pesto

By The Editors Published September 21, 2022

Herb Sauce

By Kerri Conan Published August 29, 2022

Raita

By Mark Bittman Published July 18, 2022

Mixed Herb Vinaigrette

By Kerri Conan Published June 29, 2022

Fire-Roasted Tomatillo Salsa with Grilled Tortilla Wedges

By Mark Bittman Published June 27, 2022

Vegan “Blue Cheese” Dressing

By Mark Bittman Published June 1, 2022