Condiment

If you can’t find white balsamic vinegar, substitute white wine vinegar and increase the sugar to 1 teaspoon.

This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

Compound butter is a great way to get flavor into a roast chicken. Here's a Thai-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a North African-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Turkey-inspired version

Compound butter is a great way to get flavor into a roast chicken. Here's a Russian-inspired version

This compound butter uses many of the warm spices—turmeric, cumin, cardamon, etc.—found in many Indian curries, and adds a lot of flavor to roast chicken.

Sure, it’s optional, but trust us—you really want to make this.

This salsa verde is an herby alternative to cranberry sauce.

This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.

Pomegranate seeds sub in for cranberries in this bracing, colorful relish.

These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).

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

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

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

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

How fermented foods aid digestion, which chefs across America are making them, and how to make fermented grape soda, kimchi, and carrot pickles at home

Chef Alex Stupak has a knack for making unusual flavor combinations taste great, as in this smoky, nutty salsa. The sweet, rich cashews give it the body of a dairy-based dip. It works on any grilled meat, too.