Chermoula
North Africa's all-purpose wet rub and marinade — cilantro and parsley pounded with cumin, paprika, and garlic, lo…
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477 recipes found · Something delicious for every moment
Chicken Shawarma Marinade
A deep rust-colored paste of warm spices, garlic, and yogurt that seeps into chicken overnight — by morning the me…
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Chili Crisp
The crunchy, savory, addictive chili oil of Guizhou and Sichuan — hot oil poured over coarse chili flake, then loa…
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Chili Oil (Sichuan Style)
Sichuan's essential table condiment — fragrant with star anise, cinnamon, and Sichuan peppercorn, dark brick-red f…
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Sichuan Chili Crisp Oil
Hong you — a fragrant Sichuan chili oil where hot oil blooms in stages over aromatics and dried chili flakes, buil…
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Choron
Béarnaise tomatée — the classic béarnaise tinted blush-pink and rounded with a spoonful of concentrated cooked tom…
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Clarified Butter
Whole butter gently rendered until it splits into three: a raft of foam, a pool of clear gold, and a sediment of t…
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Coconut Chutney
Fresh grated coconut blended with green chili, ginger, and a tart jolt of yogurt or tamarind, then electrified by …
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Coriander Chutney
A vivid, electric-green chutney blitzed from fresh coriander and mint with green chili heat and lime brightness — …
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Crème Anglaise
The mother of all dessert sauces — a slow-cooked ribbon of egg yolks, milk, cream, and vanilla that pours over a w…
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Crème Fraîche
Heavy cream inoculated with buttermilk or a spoonful of live culture, left at room temperature for 12–24 hours unt…
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Crispy Fried Shallots
The essential Southeast Asian topping — translucent shallot rings slowly fried in oil from cold until they transfo…
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