Name: Tamarind Dipping Sauce
Yield: Makes about 2 cups
Ingredients: 5 ounces tamarind pulp; 2 cups plus 2 tablespoons cold water; 1 piece (1 inch) fresh ginger, peeled and grated; 3 cloves garlic, minced; 3 tablespoons sugar, or more to taste; 1 tablespoon chili-garlic sauce (sambal oelek); 2 teaspoons Thai fish sauce (nam pla); 1 teaspoon good-quality soy sauce, such as Kikkoman; 2 tablespoons cornstarch

Photo of spring rolls with tamarind dipping sauce.

Photo by Joseph De Leo

This recipe originally accompanied Vidalia Onion Fritters with Tamarind Dipping Sauce.

Tamarind water gives this very nicely balanced tart-yet-sweet dipping sauce its lovely deep orange color and unusual flavor. The sauce is delicious with Vidalia Onion Fritters and other fried foods.

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Salmon With Sizzled Nut Salsa

A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.