Genevieve Ko, Yewande Komolafe, Eric Kim and Melissa Clark teamed up this week to produce an incredible collection of 20 sauces (above) to make and keep in your refrigerator all summer long, concoctions to inspire your cooking and improve your eating. There are recipes for green sauces: zhug, the Yemenite herb and chile sauce; an all-purpose green sauce; and charmoula, the North African relish and marinade. There are recipes for salty-sweet sauces: Japanese teriyaki for salmon or chicken; Vietnamese nuoc cham; and Korean yangnyeom sauce, fried chicken’s greatest friend. Also for spicy sauces: West African sauce moyo, Buffalo sauce and Chinese chile crisp. We have tangy sauces as well: a spoonable avocado salsa; a blistered tomato dressing; pyaz ka laccha, a South Asian onion relish; and a wasabi-soy sauce vinaigrette.

Source: New York Times July 14, 2021 14:26 UTC