Condiments

Condiments
Page 4
8 Ingredients to Add Smoky Flavor Without a Grill
Use them together or individually for that smoky, from-the-grill flavor!
Sheela Prakash
Aug 24, 2020
Hot Honey Is the $10 Pantry Splurge I Never Knew I Needed
Taste Makers
It elevates even the most everyday meal.
Sheela Prakash
Aug 25, 2020
Recipe: Matt & Ted Lee’s Radish Butter
There’s nothing more appropriate to do with a fresh spring radish than dip it in creamy butter and sharp flakes of salt. It’s a terrific combination and I adore it — which is why we just had to share the Lee Brothers’ clever riff on the classic. When you dip radishes in butter and salt, it’s a perfect blend of spicy and sweet, with the hot radish mellowed out by the butter, its bite smoothed by the salt.
Faith Durand
Aug 6, 2020
Dijonnaise Is the 2-Ingredient Condiment That Makes Everything I Eat Taste Fancy
Magic happens when two humble condiments join forces.
Sheela Prakash
Aug 3, 2020
Here's How To Make 20-Minute Enchilada Sauce Out of Pantry Staples
This five-ingredient recipe is the fastest, easiest way to make enchilada sauce from scratch.
Amelia Rampe
Jul 28, 2020
Prik Khing Curry Paste Is the Pantry Ingredient I Count on for Flavorful Dinners
Taste Makers
This little can of curry paste adds a big punch to my cooking.
Amelia Rampe
Jul 24, 2020
Partner
You’ll Want to Put This Charred Onion and Chili Crisp Dip on Everything
Onion dip is a staple at every festive gathering, from game-day spreads to the checkered banquet tables of summer. But it’s time to upgrade your recipe: If you think making onion dip means using a powder packet or standing guard over caramelizing onions on the stove, try this middle ground that’s fresh, modern, and easy.Our charred onion and chili crisp dip combines scallions and the garlicky heat of chili crisp with cool, creamy mayo.
Creative Studio
Jul 15, 2020
12 Salad Dressings to Know by Heart
No matter how busy you are.
Faith Durand
Jul 14, 2020
The Last Thing You Should Do with an Empty Bottle of Ketchup
Tips from The Kitchn
Don't be so quick to toss it into the recycling!
Ashley Abramson
Jul 1, 2020
10 Dips That Will Encourage You to Eat Vegetables with Glee
It's my favorite foolproof way to eat more veggies.
Kelli Foster
Jun 29, 2020
I Put This 3-Ingredient Green Tahini Sauce on Everything
Kitchn Love Letters
I've been making it almost every week for the past 3 years!
Kelli Foster
Jun 24, 2020
How To Make the Best Vegan Pesto
It's actually incredibly easy to make a dairy-free pesto — and it's so darn tasty you'll never miss the cheese.
Sheela Prakash
Jun 22, 2020
The Nutella Taste Test: We Tried Every Chocolate-Hazelnut Spread and Ranked Them
Chocolate-hazelnut spreads have earned their place among the peanut butters and jellies of your supermarket aisle. Nutella might have started the widespread fandom, but other heavy hitters have recently entered the ring, including products from brands such as Jif, Hershey’s, and Justin’s. Does Nutella deserve its status? Or is an upstart competitor even better? I asked the AT Media staff to participate in a blind taste test of seven different chocolate-hazelnut spreads.
Ariel Knutson
Jun 15, 2020
The Best Ingredient You’re Not Putting in Your Pesto
You're one ingredient away from the umami-packed pesto of your dreams.
Kelli Foster
May 31, 2020
Of All the Things I’ve Bought on Amazon, This Condiment Has Brought Me the Most Joy
Groceries
"The only problem I have with this jar is how fast we manage to finish it."
Kate Washington
Jun 9, 2020
Why a Jar of Roasted Red Peppers Should Be in Everyone’s Pantry
Taste Makers
The truly transformative pantry staple beats the pants off your dry beans.
Sheela Prakash
May 13, 2020
This 3-Ingredient Sauce Has Become My Most-Used Condiment
I make it every single week.
Meghan Splawn
May 1, 2020
You Only Need 3 Ingredients for This Shortcut Green Goddess Sauce
It's a creamy, herby, umami dream.
Meghan Splawn
Apr 30, 2020
Once You Try This Extra-Creamy Honey Mustard, You'll Never Make It Any Other Way
It's great for salads, sandwiches, and chicken fingers, too.
Meghan Splawn
Apr 28, 2020
This 1-Minute Red Pepper Romesco Is Kind of Life-Changing
It lends nutty, smoky flavor to everything it touches.
Meghan Splawn
Apr 27, 2020
Matzo Brei Is Great, but the Best Part Is the Endless Condiment Possibilities
Passover
Are you Team Sugar or Team Salt?
Carey Polis
Apr 10, 2020
This is the Easiest, Creamiest Caesar Salad Dressing Recipe — Period
No egg yolks required.
Sheela Prakash
Mar 26, 2020
This $3 Trader Joe’s Hot Sauce Is the Only Hot Sauce You Need
It's seriously the bomb(a).
Sheela Prakash
Mar 2, 2020
Recipe: Magic Vegan Icing
Take a look at these gorgeous cupcakes. Could you ever guess that there isn’t a trace of dairy or eggs in that billowy icing? No your eyes aren’t fooling you — this is icing that’s made without a trace of dairy. The genius lies, instead, in aquafaba. That wild and magical liquid in your can of chickpeas is a powerful vegan tool that, among other things, can make sweet icing to be dolloped and piped onto cake and cookies.
Sheela Prakash
Feb 5, 2020
How To Make Spanish Red Pepper Sauce: Romesco
Romesco is the ultimate summer vegetable sauce. Made from stale bread (!) and burned vegetables (!) and transformed by the power of olive oil and a blender, to know this sauce is to love it. This Spanish sauce is silky like the best pesto — full of body and richness from ground nuts and a punch of flavor from garlic. But romesco has something pesto doesn’t: a generous kick of heat from cayenne pepper and a vibrant orange hue.
Meghan Splawn
Feb 3, 2020
Recipe: Roasted Red Pepper Tapenade
I always thought tapenade was just a mixture of smashed-up olives, and I never understood the fuss. Turns out it’s a much more complex dish, where other bold flavors mingle with the assertive olives to create something that can be a dip, topping, or spread. This version mixes in sweet roasted red peppers and lots of lemon for a citrus-y punch. The heartbeat of tapenade of course lies in olives.
Christine Gallary
Feb 3, 2020
How To Make Giardiniera, the Italian Condiment You’ll Want to Put on Everything
It's the best thing you can do this weekend.
Sheela Prakash
Feb 3, 2020
Recipe: Romaine and Celery Salad with Buttermilk Ranch Dressing
There’s a reason why a packet of ranch seasoning is the secret to so many crazy-delicious recipes, from chicken marinade and yogurt dip to potato salad and popcorn seasoning (yeah, you should try it). It just has that special something (along with a heavy dose of nostalgia) that homemade recipes can’t quite seem to capture.
Grace Elkus
Feb 3, 2020
Recipe: Raspberry Vinaigrette
Every once in a while during the summer, I stumble on the sale of the season. I’m not talking about clothes or shoes — this is far better. I’m talking about fresh, ripe raspberries for $1 per pint. Considering these berries can be upwards of $5 at the grocery store, I stock up! While I could easily eat my way through pint after pint, popping berries from the container straight to my mouth, I do my best to show a little restraint.
Sara Kate Gillingham
Jan 29, 2020
Recipe: Fish Sauce Vinaigrette
Like any recipe, once you’ve mastered the most basic version, it’s fun to step things up with flavorful tweaks and variations on the original. Take a classic vinaigrette, for example — if you’re looking for some extra oomph, the addition of fish sauce is what your salad dressing has been missing. This recipe is a play on a basic vinaigrette; the kind of dressing that you’re probably already familiar with.
Kelli Foster
Jan 29, 2020
Recipe: Tomato Vinaigrette
Next time you’re at the grocery store or farmers market and spot some super-ripe tomatoes, snatch them up quickly for this vinaigrette. You need half a pound of those juicy gems to make this dressing. My favorite part is squeezing them over a strainer — you end up with a pool of the finest, freshest tomato juice.
Hali Bey Ramdene
Jan 29, 2020
How To Make Ginger Carrot Dressing
You know this carrot ginger dressing from the sushi, teriyaki, and hibachi restaurants who serve it over crisp iceberg lettuce at the start of many meals. The orange hue boasts a zippy sweetness, thanks to the carrots, sweet onions, and fresh ginger. Think this dressing is a one-trick pony? Try it as a marinade for grilled chicken or serve it on cold noodles and you’ll know why I’m never without a batch in the fridge. And the best part?
Patty Catalano
Jan 29, 2020
Recipe: Honey-Citrus Vinaigrette
Hoping to take your fruit salad from good to absolutely outstanding? You need this easy honey-citrus vinaigrette. Once you try this tangy three-ingredient dressing, I guarantee you’ll never serve just plain ol’ fruit salad again. It’s a vibrant mix of orange juice and lime juice, with just enough honey to balance the tartness without adding too much sweetness. Because, hey, that’s what the fruit’s for, right?
Kelli Foster
Jan 29, 2020
Two-Ingredient Recipe: Miso & Citrus Salad Dressing
Salad dressings are so simple to make from scratch that I don’t buy bottled versions anymore. But there are some nights when even the act of measuring out vinegar and oil just seems like too much. I am careful about oil and vinegar dressings; I don’t eyeball the measurements, and I find them surprisingly time-consuming to get just right sometimes.
Anjali Prasertong
Jan 29, 2020
Recipe: Sweet and Savory Lime Granita
If you’ve ever wanted to relive your childhood memories of churning out cool homemade snow cones, granitas are just the way to do it. With a subtle savory twist from a very unexpected pantry ingredient, you can think of this lime version as an upgraded, more grown-up version of that favorite frozen dessert. What makes this flaky frozen treat sing isn’t the sweetness of the sugar, or the tangy lime juice, or even the fragrant citrus zest.
Kelli Foster
Jan 29, 2020
Homemade Take-Out: How to Make a Thick Stir Fry Sauce
We have a terrible weakness for those Chinese take-out stir fries that come coated with glossy, unctuous sauces. We could never quite duplicate it in our kitchen, and then we stumbled upon the secret ingredient!Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it’s almost done.
Emma Christensen
Jan 29, 2020
Thanksgiving Recipe: Maple-Apple Cranberry Sauce
Are you looking to cut back on refined sugar this holiday? Or perhaps you’d like to jazz things up in the cranberry department? This cranberry sauce features maple syrup, apples, and apple cider for a lovely autumnal flavor. I think I like it better than the standard version! Most cranberry sauce recipes call for sugar, which not only balances out the tartness of the cranberries but also helps to thicken the sauce.
Emily Han
Jan 29, 2020
Recipe: Slow Cooker Cranberry Sauce
Classic cranberry sauce is a must for any Thanksgiving spread. Amid the turkey and sea of sides, it brings a sweet-tart bite that balances this savory feast. This subtly sweet slow cooker version is made to feed a crowd. It’s got just enough sugar to balance the puckering bite of the cranberries so they still serve as a bright spot on your holiday plate. This recipe gives you the foundation for a basic, traditional cranberry sauce.
Kelli Foster
Jan 29, 2020
Recipe: Very Basic Cranberry Sauce
If you’re cooking for the first time this Thanksgiving, or if you’re intimidated by the whole menu, you may be tempted to open up a canned cranberry sauce. Don’t. Cranberry sauce is by far the easiest part of the Thanksgiving spread to make yourself, and there’s a big payoff in taste. Cranberry sauce also usually tastes better the day after it’s made, so you can make it ahead and have one less thing to worry about.
Faith Durand
Jan 29, 2020
Recipe: Cauliflower Cheese Sauce
It’s hard not to love the versatility of cauliflower. Whether it’s turned into rice, made into pizza crust, or simply roasted, we all can’t seem to get enough of its possibilities. This cheesy sauce is the next wave. It takes the Brassica to creamy territory with the help of sharp cheddar and nutty Gruyère. It’s not all about the cheese, however — here the cauliflower takes center stage while the cheese plays a supporting role.
Sheela Prakash
Jan 29, 2020
Recipe: Kale Salad with Quick-Pickled Watermelon Radish
No matter how many times I have cooked with the watermelon radish, slicing into one is always a magical experience. Although the pale greenish-white root is rather unassuming at first glance, inside lies the most brilliant fuchsia core. Heating it dulls the color, so my favorite way to serve this mild radish is raw or lightly pickled. In a salad, it really adds a vivid pop.
Emily Han
Jan 29, 2020
Summer Recipe: Pickled Yellow Squash
In college, I occasionally worked at a small café tucked inside a local art museum. It was a ladies-who-lunch scene, and the food was brought in by a local caterer. The menu was what one might expect for that crowd—chilled soups, tea sandwiches, and dainty salads. Accompanying every entreé was a pile of tangy yellow squash laced with diced red bell peppers; it was our signature side.
Nealey Dozier
Jan 29, 2020
DIY Recipe: Eric Gower’s Pickled Ginger
Do you love picked ginger but aren’t so interested in the red dye and white sugar many commercial brands use to sweeten and color the pickles? Or maybe you’re curious about how to switch things up if you used a different vinegar/sweetener combination? Breakaway chef Eric Gower has been experimenting with pickled ginger for years, and he’s found that you can step way out of the box with this delicious, palate cleansing condiment. How Does Pickled Ginger Become Pink?
Dana Velden
Jan 29, 2020
Recipe: Black Bean Corn Salsa
If there was ever a time to keep tortilla chips stocked in your pantry, it’s now. When tossed with lime juice, spicy chipotles, and fresh cilantro, a humble can of black beans and an ear of fresh summer corn are transformed into a bold, full-flavored salsa you’ll want to eat with everything. It’s both a crowd-pleasing dip and the base of a no-cook summer supper. First and foremost, like any salsa, this one is a crowd-pleasing party dip.
Kelli Foster
Jan 29, 2020
How To Make the Best Instant Pot Hummus
Because you can go from dried beans to the smoothest hummus in under an hour!
Meghan Splawn
Jan 29, 2020
Recipe: Jalapeño Bloody Mary with Quick Pickled Vegetables
There are lots of ways to heat up your drinks, from fresh cracked peppercorns to wasabi and my personal fave — freshly grated horseradish. Add the endless array of fresh peppers (habañeros, serranos, thai bird chilies, etc.) and the even wider variety of hot sauces out there, and you’re choices are endless. Flavored and infused spirits are in the spice game, too, from vodka to tequila.
Maureen Petrosky
Jan 29, 2020
Recipe: Cherry Cream Cheese Spread
It’s funny that when I look back on life, from the cupcakes I’d bring into school for birthdays to the ice cream my family ate on that summer vacation to the time where my parents and my brother ate lobster while wearing giant plastic bibs, I often seen things in terms of food. Like Christmas.
Guest of The Kitchn
Jan 29, 2020
Recipe: Zucchini, Mint and Yogurt Spread
We get a lot of recipe inspiration from restaurant dishes. One recent meal inspired not only a recipe, but a serving idea, as well. We tried a trio of dips at Chickpea, a Middle Eastern restaurant in Chicago, and the one that really got our attention was a zucchini, mint and yogurt spread called Koosa ma Laban. But we were also quite taken with all the wonderful colors in the restaurant’s decor and serving plates.
Joanna Miller
Jan 29, 2020
Recipe: Karen Solomon’s Ploughman’s Pickle
This time of year there’s a quiet bounce that’s heard throughout gardens and groceries — it’s the soft thunder of zucchini rolling off vines by the dozen. Zucchini bread and zucchini noodles can only take you so far. It’s time to push your squash savvy to new heights, and we have five fresh recipes this week to help take you there. Let’s start by going the happy route, all the way to pickles.
Faith Durand
Jan 29, 2020
Recipe: Sweet & Smoky Eggplant Spread
It’s funny how we can maintain that we don’t like a certain food, even as evidence mounts to the contrary. Me, I’ve had a lifelong aversion to eggplant. So when a couple of fat ones appeared in our CSA box, I automatically filled with dread. What on earth would I do with these ghastly vegetables (err, fruits)?
Emily Han
Jan 29, 2020
Recipe: Chocolate Hazelnut Spread
At the end of a long day or work week, we’re all in need of a little escape. While we’d always like to be whisked away to Bermuda or a luxurious spa, a more ordinary night finds us at home, snuggled up with a good book. It’s a simple pleasure, but one of the best, especially with a little treat to keep us company. Want to meet our latest favorite book-reading snack? Homemade hazelnut chocolate spread, with real dark chocolate and toasted hazelnuts.
Nealey Dozier
Jan 29, 2020
Recipe: Roasted Delicata Squash Salad with Warm Pickled Onion Dressing
This roasted delicata squash salad is a superfood extravaganza! I’ve tossed it together with walnuts, apple, cabbage, and quick-pickled red onion dressing. (Yeah, I’m a total rebel and made the dressing in the microwave.) After all the holidays, parties, lack of sleep, dozens of cocktail-sized meatballs on toothpicks, and one-too-many Champagne toasts, I often get a little wacked out and start craving beet juice and kombucha in an attempt to get myself back on track.
Katie Webster
Jan 29, 2020
Recipe: Whipped Asparagus Pesto Spread
You probably know pesto as a bright herb- and olive oil-laden sauce that gets tossed with pasta, swirled in bread, and topped on pizza. This version, which boasts a more subtle flavor and a light texture, is nothing like traditional pesto yet right in line with it — all at the same time. This whipped pesto takes a departure from the traditional herb pesto and instead pulls much of its flavor from its main ingredient: fresh stalks of asparagus.
Kelli Foster
Jan 29, 2020
Recipe: Cucumber-Peel Sandwich Spread
As the weather gets warmer, I like to do everything I can with cucumbers — including using up the peel. Like any good Southerner, I often make marinated cucumbers, or “refrigerator pickles.” This quick mix of thinly sliced and peeled cucumbers, vinegar, sugar, salt, and chili flakes is a fail-proof and delicious side salad, but it always leaves me with a heaping pile of peels I hate to throw away.
Anne Wolfe Postic
Jan 29, 2020
Recipe: Cervelle de Canut (Herb-Flecked Cheese Spread)
Au revoir, Paris! Ann Mah takes us off the tourist path on a culinary tour of France’s favorite regional foods. This herb-flecked farmer’s cheese is a classic recipe from Lyon, which is considered the gastronomic capital of France. Cervelle de canut translates literally to “silk-weaver’s brains.
Ann Mah
Jan 29, 2020
Recipe: Easy Refrigerator Pickled Beets
Maybe your only knowledge of pickled beets are the ones grandma served, but we’re here to tell you quick-pickling thick wedges of sweet beets could not be simpler — or more delicious. These easy refrigerator pickles are as vibrantly flavored as they are colored, seasoned with freshly squeezed orange juice and a hint of bitterness from citrus rind. Here’s how to pull them off and use them on everything from salads to sandwiches.
Patty Catalano
Jan 29, 2020
Recipe: Texas-Style Quick Pickles
It’s a cruel joke that canning homemade pickles comes right in the middle of summer, when the last thing you want to do is stand over the stove. That’s why smart pickle-lovers take a shortcut and start with a jar of dill pickles — no steam bath required. Thanks to a cup of sugar and fiery heat from jalapeños, the simple pickles transform into a sweet-and-spicy Texas-style snack.
Patty Catalano
Jan 29, 2020
Recipe: Apple Cider Syrup
Move over, maple syrup!
Kelli Foster
Jan 29, 2020
Creamy Garlic Parmesan Mushrooms Instantly Upgrade Everything They Touch
Spoon them over whatever's for dinner.
Sheela Prakash
Jan 28, 2020
Recipe: Kefir Pancakes with Bananas Foster
What do pancakes, puppies, and pillows have in common? Fluff! Nine out of 10 pancake connoisseurs (aka, my friends) agree that fluffiness is the most desirable trait in pancake prep (and puppies and pillows, too). The tenth guy said “soft,” but he’s never been one for words. There are a few tried-and-true ways to achieve ultimate pancake fluff, one of them being Chef Clayton Miller’s tip to incorporate three whipped egg whites for soufflé-like cakes.
Jessie Shafer
Jan 22, 2020
How To Make Chocolate Sweet Potato Frosting
That lush, rich chocolate frosting you see is made from just two ingredients, and one of them is a vegetable. Chocolate sweet potato frosting is a recipe I investigated with a heft of skepticism. Would the combination of chocolate and sweet potato purée create a luscious frosting the internet had promised me, or was it just a guise for getting unsuspecting eaters (namely, my children) to eat more vegetables?
Meghan Splawn
Jan 21, 2020
Recipe: Rhubarb Curd
When I set out to make rhubarb curd, I imagined a jar full of shockingly pink spread to dollop on toast, scones, and ice cream. As it turns out, my eggs were so deep yellow in color that the final result looked more like traditional lemon than rhubarb. A bit disappointing, yes, but the flavor was so lovely that I quickly rebounded from this minor misfortune.
Emily Han
Jan 21, 2020
Recipe: Easy Blender Lemon Curd
Ridiculously creamy, light-bodied lemon curd that comes from a high-speed blender seems too good to be true, right? Since this custard-like curd is usually cooked slowly and gently on the stove to avoid the risk of curdling, you’d think so. But it’s not too good to be true! And the results are more lush and dreamy than you may have ever thought possible. Here’s how to make your dream a reality. I am the first to tell you I was skeptical.
Sheela Prakash
Jan 21, 2020
How To Make Lemon Curd in the Food Processor
Lemon curd is one of those things that I always like to have in my refrigerator. It has saved me more than once when I’ve had to rustle up a last minute dessert or had an unexpected guest stop by at tea time. I love how lemon curd is tart (at least the way I make it!) and yet rich and smooth. Honestly, I could just eat spoonfuls of it straight from the jar! Classically, lemon curd is served with tea, where it is spread on scones, biscuits, and shortbread.
Dana Velden
Jan 21, 2020
Recipe: Cowboy Caviar
Your basic bean salsa is getting a serious upgrade.
Patty Catalano
Jan 13, 2020
I Spend All of My Money on Expensive Spices and Oils, and I Have No Regrets
Shopping
But I do have some tips!
Rochelle Bilow
Dec 10, 2019
To Give Hot Chocolate a Major Upgrade, Try Adding Miso
Yep, the stuff you put in soup. But hear us out: It's *really* good!
Kelli Foster
Dec 7, 2019
Hot Honey Is the Single Best Ingredient You Can Add to Your Pantry This Time of Year
Shopping
Put it in your green bean casserole! Plus, more brilliant ways to use it.
Katie Workman
Nov 15, 2019
This $9 Mustard Makes Everything Taste Like Fall — Here Are 7 Ways to Use It
Because of its sugar content, it caramelizes beautifully, and deepens the flavor of whatever it touches.
Sheela Prakash
Oct 4, 2019
Paired! Humboldt Fog Cheese with Ficoco Spread
Have you ever heard of Ficoco? No? Well, let us introduce you then. Ficoco is a rich, dark spread made in Croatia out of figs and cocoa. It’s lightly sweet, but full of flavor, and it is superb when paired with cheese. Here’s our latest favorite pairing: Humboldt Blue Fog.
Faith Durand
Sep 11, 2019
Good Product: Chili Garlic Sauce
Since we’re talking about restocking the pantry let us take a moment to pay homage to a little jar that is always, always, in the refrigerator. Chili garlic sauce, a little bottle of fiery, tangy goodness. We’ve talked about this sauce’s sibling, Sriracha hot chili sauce, that condiment out on the table at Asian restaurants all over the country.
Faith Durand
Sep 11, 2019
My Favorite Way to Use Up Wrinkly, On-the-Verge-of-Going-Bad Tomatoes
This five-minute trick is ingenious.
Sheela Prakash
Aug 29, 2019