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A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.
On the sweeter end of the spectrum, this granita is a great foil for the briniest oysters.
5.0
(5)
If you have a metal loaf pan, use it; it will conduct cold more efficiently than glass, reducing the time it takes to freeze this mixture.
2.0
(2)
Kumquats are completely edible, skins and all. They lend a unique bittersweet flavor to this granita, and peak during the winter citrus season.
3.5
(3.5)
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If you can’t find white balsamic vinegar, substitute white wine vinegar and increase the sugar to 1 teaspoon.
Easy
This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.
4.0
(3.83)
4.0
(4.18)
Easy
The salty-sweet-sour umeboshi complement the earthy notes in the beets.
4.0
(4)
Easy
Compound butter is a great way to get flavor into a roast chicken. Here's a Thai-inspired version
2.4
(2.4)
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Compound butter is a great way to get flavor into a roast chicken. Here's a Turkey-inspired version
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Compound butter is a great way to get flavor into a roast chicken. Here's a North African-inspired version
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Compound butter is a great way to get flavor into a roast chicken. Here's a Russian-inspired version
4.5
(4.5)
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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.
4.5
(4.5)
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Sure, it’s optional, but trust us—you really want to make this.
3.5
(3.5)
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This salsa verde is an herby alternative to cranberry sauce.
4.7
(4.7)
Vegan
This orange-kumquat marmalade is as good on toast the day after Thanksgiving as it is on turkey.
4.0
(3.8)
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Pomegranate seeds sub in for cranberries in this bracing, colorful relish.
4.0
(3.97)
Quick
Easy
These hot and sour pickles make a perfect garnish for Bloody Beers (click for recipe).
4.0
(3.9)
Easy
Red onions add sweetness and lend color to this chutney, but any onion will work.
4.4
(4.39)
Quick
A dip that proves collards don’t have to be stewed for hours to be delicious.
4.0
(4)