Nduja Tomato Sauce
Calabria's fiery, spreadable salami — all pork fat, Calabrian chili, and cured intensity — melted into a simple to…
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Niter Kibbeh
Ethiopia's clarified spiced butter — whole butter slowly infused with onion, garlic, ginger, fenugreek, turmeric, …
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Nuoc Cham
Vietnam's essential dipping sauce — a balance of fish sauce, lime, sugar, garlic, and chiles that is simultaneousl…
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Pad Thai Sauce
The amber-dark sauce that defines pad thai — a careful balance of sour tamarind, sweet palm sugar, and funky fish …
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Paella Sofrito
The dark, jammy foundation of every great paella — tomatoes and peppers cooked down to a concentrated, saffron-kis…
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Patatas Bravas Sauce
A bold, paprika-red sauce with the smoky ferocity of dried chilis and the cool, garlic-sharp counterpoint of aioli…
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Peanut Sauce
Nam jim satay, the way it should be — dry-roasted peanuts pounded coarse, simmered with cracked red curry paste in…
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Persillade
The most elemental French condiment — flat-leaf parsley and raw garlic chopped together until the garlic perfumes …
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Peruvian Aji Amarillo Paste
The sun-orange soul of Peruvian cooking — ají amarillo chilis blanched to remove harshness, then blended with a sl…
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Pickled Red Onions
Thin-sliced red onions submerged in a vinegar brine with a pinch of sugar and salt, left for as little as 30 minut…
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Pico de Gallo
Mexico's fresh, chunky tomato salsa — ripe tomato, white onion, jalapeño, cilantro, and lime juice cut fine and ma…
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Bacalà al Pil-Pil
The Basque art of coaxing salt cod's own gelatin into an emulsified olive-oil sauce — a gentle, circular swirl of …
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