These tangy little buds are a pantry staple when it comes to jazzing up a weeknight pasta or adding the perfect finishing touch to a plate of cured salmon. Just a spoonful can make a whole dish sing. Do you ever cook with them? More

Many of us have had a basic raita, comprised of yogurt and a few fresh vegetables to form the much–needed cooling antidote to spiced foods, but did you ever think to throw some pineapples in the mix? Get ready for your new favorite condiment.
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Looking for mustard flavor in an intriguing new form? Check out mustard caviar, a condiment with the familiar spicy flavor of mustard plus an unexpected textural pop. And it's even easier to make than the usual yellow spread. More

Raita is a mixture of yogurt, vegetables, and often fresh herbs (sometimes a little fruit makes its way in here too) that's served alongside spicy curries across India. It is the ultimate cooling agent when your mouth starts to burn with heat from chilies. It's also just wonderful atop a bed of wilted greens or swirled into soup. Raita is the perfect thing to have hanging around in the fridge. Have you ever had raita? Here's a very simple recipe to make a bowlful at home. More

When we want to add luscious, sweet-tart flavor to marinades, salads, soups, desserts, and even drinks, we often reach for the pomegranate molasses. This jewel-toned condiment can be found at Middle Eastern markets, but we usually go the DIY route and make it at home. More

Good old mustard. It's so essential to a good deli sandwich or a stand-out vinaigrette, and yet rarely gets the recognition it deserves. Here are a few ways to bring that jar out more often. More

In this week's recipe for bibimbap, I mentioned gochujang, the brick-red Korean condiment rich with spicy, umami flavor. A jar or tub of gochujang is well worth having around, and not just for cooking traditional Korean dishes. More

A few months ago I visited the kitchen of a reader, Lilian, and shot this kitchen tour. Lilian served me a really fabulous vegetable-centric lunch, including a salad with a perfectly balanced balsamic vinaigrette. I mentioned at the time that it was turning into a favorite salad dressing, but I just had to report back and say: It still is a favorite, and I keep a big jar of it around all the time now. It's my favorite balsamic vinaigrette, and here's why. More

Looking to do more recipe-free cooking but wondering where to start? Try experimenting with vinaigrettes.

A basic vinaigrette is a reliable kitchen workhorse, dressing salads, marinating tofu, brightening up a bowl of grains or a salad of smoked fish. But that doesn't mean it has to be boring. Once you have mastered the basic recipe, vinaigrettes are a flexible, inexpensive way to play around with bold flavors. Fresh herbs, grilled citrus, garlic confit and bacon are just a few of the add-ins found in the recipes below. More

Q: I bought Thai chili garlic sauce because I needed a teaspoon of it for one recipe. Now I have the whole jar left.

What else can I use it for?

Sent by Ashley More