Condiments

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Citrus Salts
Shake up your salt with four creative hacks.
Cran-Apricot Sauce
Apricots take cranberry sauce to a whole new level.
Schug or Zhug (Spicy Green Herb Sauce)
This fresh hot sauce traces its origins to Yemen but is used all over the Middle East. Stash leftovers in the fridge and use as a sandwich spread.
Tomato Butter
The uses for this herby, garlicky, tomato-y butter are endless: Melt a pat on a steak, fish, or scallops, or serve it with crusty bread and watch it disappear.
Best-Ever Gravy Recipe
For a sauce worthy of your bird, you need pan drippings. The turkey fat and those delicious browned bits are the building blocks of flavor.
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More Condiments

Curry Salt
Keep a jar of this flavor-packed blend in your spice cabinet. It’ll keep for 6 months, but it probably won’t last that long because you’ll be sprinkling it on everything: steamed veggies, popcorn, hard-boiled eggs, avocado toast….
Korean Magic Paste
This condiment gets its magic from Korean-style red pepper (aka gochugaru), a smoky-spicy-sweet spice blend. The paste has a concentrated flavor, so a little goes a long way. Add a bit to plain cooked ramen noodles (skip the seasoning packet) or mix some with butter or oil for veggies or an amped-up spread for bread.