What The New York Times Says You Should Make, Not Buy

What The New York Times Says You Should Make, Not Buy

It's a question we examine every week in our Make or Buy column: Which foods are so superior when made at home that buying the store-bought version isn't worth the convenience? The recent food issue of the New York Times Magazine says there is a whole category of food you should stop buying and start making. What is it?

Condiments! Ketchup, mustard, mayonnaise, hot sauce, and many other condiments are easy to make, cost much less than store-bought, and often have a long shelf-life, so you get a lot of enjoyment for a small investment of time in the kitchen. Plus, homemade condiments just taste better, and the recipes can be tweaked to your personal taste.

As the article puts it, "to make something that's already good just a little bit better, stop slathering something kinda gross on your food and replace it with something as personally appealing and delicious as you can possibly make it."

What do you think? Would you always choose homemade condiments over store-bought?

Read more: What Should I Stop Buying and Make Instead? at The New York Times Magazine

Condiment Recipes & Ideas from The Kitchn:
Recipe: Homemade Agave Nectar Ketchup
How To Make Mayonnaise: The Video
How To Make Mustard At Home
6 DIY Mustard Recipes
Recipe Recommendation: DIY Hot Sauce from Mark Bittman
Recipe: Cherry Chutney

(Image: Emma Christensen)

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