Condiment

This standby salsa recipe using either tomatillos or tomatoes for the base lasts five days in the fridge or up to a month if you freeze it.

These sautéed tomatoes are rich, silky, and endlessly versatile. 

All the flavor firepower of your favorite condiments unites in this no-cook stir-together sauce that is the perfect match for any grilled steak.

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

One day, a mysterious hot sauce appeared in our office. Little did I know, I’d met my desk lunch’s perfect match.

These are the secret sauce(s) we’re stocking our fridges with all year round. 

An easy, chile-spiked tomato salsa for all your taco needs. 

This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter. 

Vinegary hot sauce? Fermented? Garlicky? Ultra-spicy? There's a right answer.

It’s got the perfect amount of heat and tons of flavor.

We talked to the singer-chef about food justice, essential reading, and the best roti in Penang.

No, it's not a made-up Italian-American pasta dish.

You will find some version of this condiment, a sharp, bright finisher that is like a squeeze of lime juice on steroids, on nearly every table in the Philippines.

If you can't find yu choy, a slightly bitter green in the brassica family that's often available at Asian markets, don't be discouraged: The fiery sate oil complements any grilled vegetable.

No more excuses for store-bought salad dressing.

The most fun—and hardcore—food convention I’ve ever been to.

The flavor of this woodsy, deeply-flavored dip relies comes from cooking eggplants on a grill or a gas stovetop until the skin blackens and the flesh collapses in on itself.

Inspired by the nut-based Caesar dressings at NYC’s Lalito and Scarr’s Pizza, our version starts with roasted cashews.

A dressing this creamy demands cold, watery leaves (such as romaine or iceberg) that can stand up to its weight and offer refreshment.

Vigorously squeezing the cucumbers to remove as much water as possible helps to concentrate their flavor and creates a thicker dip.

Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.

This hearty, textured chutney—made from a blend of chiles, peanuts, cilantro, ginger, and lime juice—packs some heat.

For croutons that look ordinary but have big flavor, toss the bread in garlic brown butter before baking in the oven.

Gomasio is the nutty, toasty Japanese wonder condiment we’re sprinkling on everything: salads, of course, but also roasted vegetables, seared fish, and even buttered toast.