Condiment

Spoon some of this butter over a pork chop during the last minute of cooking.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

Bright and cooling, this side helps round out any meal—but especially one that packs a little heat.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Granny Smith apples have lots of pectin, which makes them ideal for this sauce; it will set up without adding any gelatin to the mixture.

Brushing the sponge cake for the Bûche de Noël with this flavored syrup hydrates it and keeps it moist.

This spread is definitely horseradish-forward. If you’re not sure if that’s your thing, start with half the amount.

These pickles—from the minds behind L.A.’s buzzy restaurants Jon & Vinny’s and Animal—will have the most vibrant color and snappiest crunch the day they are made.

Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

The not-new but definitely improved Mickey D's holy trinity is right here, thanks to Dale Talde.

Put down the jar of red pepper flakes: We've got the intel on how to cook with fresh chiles—including how to choose the right level of heat for your favorite dishes.

It's late August: You're supposed to be making lots of jams, and pickles, and other jarred things, right? Right. But, it's okay if you're a preserving newbie. Here's how to make fruits and vegetables last way beyond summer.

The best thing you're not yet doing with your pickles is throwing them on the grill.

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

After the beet has given up its color for the eggs, it’s a great addition to a salad.

Serve any leftovers with grilled fish, or spoon into yogurt for a savory dip.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

Faster, faster! Learn how to make quick pickles from market-fresh cucumbers. And nope, you don't even have to can them.

A jam is only as good as its mason jar. Here's what we keep in our preserving tool box.

Learn how to jam, pickle, infuse, dry, and ferment (it’s simple, really!).