Condiment

Rainbow chard is especially pretty pickled, but any variety will work.

You can use this simple formula to wake up chicken, add another layer of flavor to pork or steak, or sass up all kinds of vegetables.

The BA Test Kitchen goes to code red with three out-of-the-bottle recipes using our favorite condiment: hot sauce

Trust us: Your first batch of this condiment will not be your last. Spoon over our recipe for Ricotta Omelets.

Add this to salads, yogurt, rice dishes, and grilled vegetables.

Scoop up this vibrant condiment with wedges of warm pita.

Serve the shrimp on toast to soak up the delicious pickling liquid.

Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

Rhubarb's natural tartness is balanced by the sweetness of the brown sugar and raisins, creating the perfect foil to cut through rich meats.

Use this smoky, chile-based Mojo Rojo sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

As BA celebrates Sriracha Week, chef John Currence looks back at the sauce that got America sweating--Tabasco--and the powerful personality who championed it

Always make more salad dressing than you'll need. It takes no longer to mix a big batch, and it means tomorrow night's salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

This can be made 3 days ahead (so stacking it on your nachos day of will be easy as can be).

Spoon this spicy and acidic kimchi relish over a steak salad, serve alongside pan-fried chicken, or try it on a taco.

The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.