Michael Graydon + Nikole Herriot

A spoonful of this sweet, earthy condiment perks up eggs, grain dishes, and simply prepared proteins.

If you leave this on the thicker side, it’s a great crudités dip. Or, thin it and pour onto salad.

If the vibrancy of this dressing fades, perk it back up with more lime juice.

This spread is cheesy, tangy, and a little spicy. Serve with plenty of crackers.

Egg whites are shaken into this gin-based sour, where they take on an airy, velvety texture.

Red onions add sweetness and lend color to this chutney, but any onion will work.

Mix this New Orleans classic hours ahead of time, says Andrew Volk, of Maine's Portland Hunt & Alpine Club, and serving it is as simple as pouring a pitcher of lemonade.

Sparkling wine and Jamaican rum make for a compelling riff on the Negroni. Plus, it’s a quick finish once it’s batched.

A dip that proves collards don’t have to be stewed for hours to be delicious.

For this deviled ham recipe (and everything else), we love Benton’s brand, made in Tennessee.

The longer these pickles sit, the more flavorful they’ll become.