Condiments
725 recipes found
Basil Oil
Five-Spice Powder
New-Wave Piccalilli
This New England staple, originally brought over from India, is best used as a topping after grilling meat or fish. It also adds zip to sandwiches.
Buttermilk Chocolate Sauce
Salsa Roja
Spiced Pepper Rub
Pickled Carrot Slices
A garlicky spiced brine lends depth to these pickled carrot slices, and a final sprinkling of fresh dill adds spark.
Herb Mayonnaise (Sauce fines herbes)
Sweet-and-Sour Cherries with Bay Leaves
Pickled Asparagus
Preserving food cannot be considered new and trendy, no matter how vigorously it’s rubbed with organic rosemary sprigs. But the recent revival of attention to it fits neatly into the modern renaissance of handcrafted food, heirloom agriculture, and using food in its season. Like baking bread or making a slow-cooked tomato sauce, preserving offers primal satisfactions and practical results.
Plum Ketchup
Red Pepper Mousse
Rouille
Tomato Sauce With Capers and Vinegar
There are so many ways to enjoy this sauce. You can serve it with pasta or grains, over vegetables (try it with cauliflower) or on a bruschetta. I recently tried it with Israeli couscous, sautéed in olive oil then simmered in stock and topped with this sauce.
Raspberry-Tarragon Vinegar
Pickled Fennel
Ají (Colombian-Style Fresh Salsa)
Colombian food is typically not spicy on its own. Instead, a hot sauce called ají — also the Colombian word for chiles — is served tableside. There are as many types of ají as there are regions in Colombia, but this version, heavy on cilantro and onions, is a good all-purpose sauce that goes especially well with fried foods. Many ají recipes include some white vinegar or lime juice. I prefer using plain water to dilute mine, and I serve lime wedges on the side for diners to add at their discretion. This recipe uses half an onion and half a tomato; use the other half for empanadas.
Sherry Vinegar Vinaigrette
Lemongrass Dressing
Piquant Sauce For Smoked Fish
Sweet-and-Sour Dipping Sauce
Ketchup
Red Pepper and Cumin Vinaigrette
This vinaigrette flatters grain, rice or pasta salads as well as warm, grilled mushrooms.
‘Instant’ Kimchi With Greens and Bean Sprouts
Instant kimchi requires no fermentation and is ready to use as soon as it is seasoned. It makes a fresh salad-like accompaniment for meat or fish dishes, whether Korean or western.