Condiment

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants. 

Learn how to make Andrea Nguyen’s quick version of Kewpie mayonnaise, the cult condiment many cooks in Vietnam use to enrich banh mi and other dishes.

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

Garlic lovers, this one’s for you.

Inspired by classic blue cheese dressing, this citrusy version leans on pantry-friendly preserved lemon to bring the salty funk-factor.

A creamy dairy-free blender sauce with a kick that’s equally good as a dip for vegetables or a dressing for salads and noodles.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

This recipe makes a bright condiment for your Thanksgiving or Christmas table, but it's also a delicious, zesty topping for a breakfast of steel-cut oats.

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this country mince pie recipe is deeply fruity and loaded with warm spices.

A juicy, sweet, and spicy accompaniment for fish tacos, grilled chicken, or a big bowl of tortilla chips.

Master this basic technique and use these jammy, sweet onions in absolutely everything.

This bright and creamy dip is RSVP’ing yes to your next cookout.

Our best tartar sauce recipe bears almost no resemblance to the variety that comes in squeeze jars. It’s creamy, briny, and loaded with herbs.

This pico de gallo recipe is the best fresh salsa you can make—use it to top our favorite Tex-Mex enchiladas or spoon it over a layered queso.

On a cheese plate, in a sandwich, over scrambled eggs—is there anything that isn't improved by a spoonful of silky marinated peppers? (No.)

Cozy and comforting, these creamy and flavorful braised beans are a one-pot wonder that make a protein-packed vegetarian meal.

The longer this cabbage relish ferments, the better it’s going to taste.

This vibrant Middle Eastern dip made from walnuts and red bell peppers pairs perfectly well with fresh pita bread.

Vegan or not, this smooth and savory cream is the condiment, sauce, and dressing we want on everything.

Sure, pickled cucumbers are great. But have you tried pickled cauliflower? Its crunchy brightness makes for an ideal counterpoint to rich dishes.

Lemon, green chiles, and sesame seeds add intrigue to these simple, extra-snappy cucumber pickles.

They're meant to be a pre-meal “appetite opener”—but that doesn't stop me from snacking on them all day.

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.