Condiments and Seasoning Recipes & Ideas

Rethink the summer classic.

It makes for a sunny lunch or light dinner.

It's a classic recipe with two secret ingredients that make it the best.

Simple and refreshing.

Easy and comforting.

Your burgers and hot dogs will thank you.

Here's your reason to go pick up a pint of fresh blueberries!

Move over, blueberries.

Peas and cheese? Yes, please!

Bacon crumbles are good, but this is better.

Better than Popeye's.

It's bright, tangy, and full of herby kick.

A cuter form of the classic cake.

A fresh, crunchy slaw, typically served with the classic Salvadoran dish pupusas.

Move over, bacon (but don't worry — there's bacon in here, too).

Just listen to the word. Chimichurri. It dances right out of your mouth. I bet you’ve already paused and said it in your head more times than I’ve written it. If the word alone feels this good in the mouth, wait until you taste it. Chimichurri is an Argentine sauce that is traditionally used on meats, although I can think of about fifty other ways to eat it. It’s used in Argentina the way we use ketchup in the U.S.

This step-by-step recipe comes together in no time.

Don't fear the flambé.

My essential weeknight recipe isn’t a specific dish but a piquant and versatile condiment, dipping sauce, and marinade that livens up everything from tofu to meat, vegetables, dumplings, and noodles. Of all the recipes I have learned from my partner’s Korean mother, yangnyeomjang is one of the most indispensable.

This recipe reflects his Korean roots, his American upbringing, and the Chinese food he’s cooked professionally in San Francisco.

A fruit compote is a good thing to have on hand, especially if it’s as versatile as this one. As is, you can encourage its sweetness by serving it over yogurt for breakfast or over ice cream for an after-dinner dessert. Stir in a little cracked pepper or minced thyme and you’ll encourage a savoriness that goes well on a cheese tray. A touch of minced chili and a little more lime juice and it would pair well with roast pork. Read on for the recipe!

I have been hoarding a platter of yellow quinces on my desk for the past few weeks, not because these knobbly fruits are especially beautiful to look at but rather as a source of deep olfactory pleasure. Tantalized by their fruity-floral aroma of pineapple, pear, and roses, I was almost convinced that cooking the quinces would be a shame … until I got them into a pot and onto a spoon.

It really doesn’t get much simpler than this! Take the freshest vegetables you can find and arrange them on a platter with a bowl of really good olive oil and another bowl of sea salt. Let guests dip, sprinkle, and nibble to their heart’s content. You won’t believe how ridiculously tasty this is.

It's a great way to enjoy a taste of summer any time of year.

A thick, tangy cream cheese frosting is the perfect finishing touch.

It's naturally vegan, too.

They're good on just about anything.

It's impossible to make a dull dish with this seasoning mix.

A simple, refreshing, and totally classic bourbon cocktail.

Burger night just got even better.

It's totally mayo-free.

Perfect alongside grilled mains.

It's sweet and spicy and perfectly tangy, with just enough zip to keep it interesting.

This easy homemade blend is one to know.

Making it from scratch is easier than you might think.

It's a classic Ligurian pasta for good reason.

So good, it fooled my family.

Smashing food has become quite a trend these days: smash burgers, smashed potatoes, smashed cucumber salad, smashed fried mushrooms. People can’t get enough! And who can blame them? Squishing your food ensures that you’ll get a combination of textures: softness here, crispy edges there. People want the best of both worlds and smashed foods provide just that. Plus, the process is a lot of fun. Here, I’ve gotten springy with the smashing and tried the technique with carrots.

This simple, super-savory French mushroom dish can do it all.

Take pesto up a notch with some cream for the dreamiest sauce ever.

This sweet and savory glaze for baked ham will become your go-to.

It's Kosher for Passover and oh-so tasty.

A classic French sauce that's worth knowing about.

Sprinkle this seasoning on steaks, in soups, and everything in between.

This quick salad is a mainstay of the Arab table and is equally at home alongside cheese and eggs for breakfast, or a meat main for lunch or dinner.

Complete with a tangy cream cheese glaze.

Stir it into soups, drizzle it on noodles, fry eggs in it — this spicy condiment can do it all!

Our new favorite use for overripe bananas.