Richard Martin

This lively condiment, which is traditionally made in Georgia with a mortar and pestle, has it all: heat, spice, and the zing of fresh herbs.  

This spicy Yemeni cilantro sauce is fiery hot with chile peppers, but it is also aromatic with spices and herbaceous notes of cilantro and parsley.

Many recipes for this Eastern European condiment tame the horseradish—calling for twice as many beets as the fiery root—but this chrain recipe flips the script.