Condiment

Charring the vegetables adds bittersweet depth; serve leftovers on scrambled eggs.

Zippy brined seeds are the perfect accompaniment to rich pastas, meats, and any dish that needs a little oomph. We show you how to make your own and use them in everything.

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

Feel free to play around with other herbs and spices to make your own custom brine.

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.

Make this yourself, or find furikake in Asian supermarkets or some better-stocked grocery stores.

At Kachka, in Portland, Oregon, they make mayo from scratch. But Hellmann’s (a.k.a. Best Foods) will do just fine.

Quince is like a special giant fuzzy apple, worth taking advantage of when in season.

If you like it hot, this one's for you. Adjust the heat to your liking, or use another finely ground chile in place of the cayenne.

Warm spices without the sweetness work on biscuits and rolls, mashed potatoes or green beans.

This is especially good on tomorrow's cinnamon toast.

The zest cuts through the richness of the butter (and the rest of the Thanksgiving meal). Try this one tossed with roasted vegetables—your green beans, your brussels sprouts–just before serving.

A briny, spicy salsa brightens up simple fish dishes, such as Broiled Salmon Steaks (click for recipe)

When is it done? Try this test: When the liquid has reduced by two-thirds, drop a spoonful onto a chilled plate and drag your finger through; if the jelly holds a trail that doesn't fill back in, it's ready. Learn more in this video.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.

Add this to baked goods like biscuits or use it to rim a cocktail glass.

Use this smoky bread powder as your new crouton: Put it on salads, roasted veggies, and oil-and-garlic pasta.

Psst—hot sauce isn't actually that hard to make at home. We promise

Let your cheese ball hang out in the fridge until firm. It will be easier to roll in the nuts.

If you have leftover "everything" spice, stir it into Greek yogurt drizzled with olive oil for a savory breakfast.