Sahawiq (Yemeni Fresh Tomato and Chili Relish)
Sahawiq is a raw, punchy Yemeni relish of chopped tomatoes, chilies, garlic, and cilantro, served alongside flatbread, stews, and grilled meats. It takes minutes...
Filfel Chuma (Libyan Garlic and Chili Sauce)
Filfel Chuma is a fiery raw garlic and chili sauce from Libya's Jewish community, traditionally spooned over fish, couscous, or roasted vegetables. A handful...
Aioli (Provencal Garlic Mayonnaise)
Aioli is the garlic mayonnaise of Provence, made by emulsifying olive oil into pounded garlic and egg yolk until thick and glossy. It is...
Tarator (Turkish Walnut-Garlic Sauce)
Tarator is a creamy walnut and garlic sauce found across Turkey and the Balkans, traditionally spooned over fried mussels, zucchini, or grilled fish. Bread...
Salsa Verde (Italian Herb and Caper Sauce)
Salsa verde is the bright, punchy green sauce Italians spoon over boiled meats, grilled fish, and roasted vegetables alike. Built from parsley, capers, and...
Agristada (Sephardic Egg-Lemon Sauce)
Agristada is a silky egg-and-lemon sauce from the Sephardic Jewish kitchen, spooned over poached fish, meatballs, or vegetables to bring a bright, tangy finish....
Hilbeh (Yemeni Fenugreek and Cilantro Relish)
Hilbeh is a staple of Yemeni Shabbat tables, a foamy, slightly bitter relish made by whipping soaked fenugreek seeds into a paste with cilantro...
Dukkah (Egyptian Nut and Spice Blend)
Dukkah is an Egyptian blend of toasted nuts, seeds, and spices, crushed to a coarse, fragrant mixture. Serve it the traditional way, with olive...
Tapenade (Provençal Olive, Caper and Anchovy Paste)
Tapenade is a briny, rich olive paste from Provence, blended with capers and anchovies. It comes together in minutes in a food processor and...
Ajvar (Balkan Roasted Pepper and Eggplant Relish)
Ajvar is the roasted red pepper relish that shows up on Balkan tables every autumn, when peppers are at their sweetest. It is slow-cooked...