Chicken stock, or chicken broth, is a kitchen basic in many cuisines. Find out how to make chicken stock for recipes from around the world.
Tag: Sauces
Chicken Stock
Chakalaka
(South African spicy tomato, pepper and onion dish)
Born in the townships of South Africa, chakalaka is a simple, spicy dish of onions, tomatoes and often beans.
Cajun and Creole Seasoning
(American Louisiana herb and spice blend)
Whether you call it Cajun or Creole, this spicy seasoning mix has a “booyah!” kick. Use it to boost the flavor of everything from soups, stews, rice and beans to fish, chicken and gumbo.
Dhanya Chatni
(Indian cilantro chutney)
The bright, fresh flavor of the cilantro and citrus bite of the lemon juice make this chutney a perfect match with many Indian dishes and curries.
Baharat
(Middle Eastern spice blend)
Baharat is a flavorful spice blend used to season dishes throughout a crescent-shaped region of the Middle East stretching from Lebanon through Iraq and on to the Yemeni coast.
Nuoc Mau
(Vietnamese caramel sauce)
Nuoc mau may be a caramel sauce, but it’s not the kind you pour over ice cream. This rich and slightly bitter concoction gives a complex dimension of flavor to many Vietnamese dishes.
Nuoc Cham
(Vietnamese salty-sour dipping sauce)
Nuoc cham is the all-purpose Vietnamese condiment served with and poured over many dishes. Its salty-sour flavor is wonderfully bright and fresh.
Niter Kibbeh
(Ethiopian spiced clarified butter)
Niter kibbeh — a spice-infused, clarified butter — is a ubiquitous cooking medium in Ethiopian cuisine that adds an incomparable flavor to dishes.
Niortskali
(Georgian garlic and cilantro sauce)
The simple, straightforward flavors of this zesty Georgian garlic sauce pair well with a variety of grilled meats and poultry.
Imli ki Chatni
(Indian tamarind sauce)
Imli ki chatni is a smooth, sweet-sour chutney with the smoky flavor of tamarind. Serve this sauce as a dip for savory samosas, deep-fried pakora or other snacks.