Condiments
725 recipes found
Creole Aioli
Sun-Dried Tomato Sauce
Parsley And Vinegar Sauce
Impromptu Mustard Fruit With Mascarpone
Tomato Spread With Ricotta Cheese
Tomato-Onion Compote
Tuscan Marinade
This marinade is particularly good with vegetables (see the following recipe) or with chicken paillard or flank steak. For chicken, pound four 6-to-8-ounce chicken breasts until they are 1/4 inch thick. Marinate in the refrigerator for 4 hours. Grill over hot coals until tender, about 2 to 3 minutes per side. For flank steak, marinate a 1 1/2-to-2-pound piece in the refrigerator for 8 hours. Grill over hot coals until medium rare, about 3 to 4 minutes per side.
Quick Pickled Ginger
Sauce Vinaigrette Au Vermouth (Vermouth Vinaigrette For Salads)
Frontiere's Harissa
Pungent Parsley and Caper Sauce
This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
Picada (A Nut And Chocolate Condiment)
Roasted Garlic, Tomato and Olive Salsa
Pickled Seedless Grapes
Kimchi Radish Pickle
Simple Tapenade
Skordalia (Garlic-Walnut Sauce)
Pomegranate-Orange Relish With Walnuts
Marinara Sauce
Roasted Garlic Jam
Garlic can be subtle and sweet, or it can be a big bully with acrid undertones. Its behavior depends on how it's cooked and in what company. Here, it cozies up with lemon juice, cayenne and parsley, blending fast into a zippy, soft topping for bruschetta, pizza or your favorite grilled meat.
Fast Late-Summer Jams
These quick jams are not preserves. They don't keep for months. But they don't have to, because they'll be gone long before they begin to spoil. Here are a few fast ways to hold on to the flavors of summer. The fig jam is good spread on toast, but also when served as a kind of chutney beside grilled meats. The peach or nectarine variation will add an ambrosial depth to your toast. And the blueberry jam? Its canvas is ice cream, or hot pancakes. In any case, use your spices sparingly, and let the fruit shine.
Turkish Fruit Butter
Blueberry Ginger Jam
Nectarine and Peach Jam With Lemon Verbena
This is refrigerator jam, allowing you to skip the fuss and time of canning. Here, you’ll use a method from Christine Ferber, one of France’s eminent jam makers. She calls for macerating the fruit in sugar overnight so the juices release, then straining the liquid from the bowl and cooking that down to a syrup before re-adding the fruit. That allows you to cook the fruit less, retaining a better texture and fresher flavor. It works beautifully with this combination of peaches and nectarines spiked with lemon verbena.