Condiment

Spread it on grilled bread, mash it into store-bought mayo, or stir into mashed potatoes.

This spicy-tangy-funky condiment will become your secret weapon.

Nothing fancy here. Just a really damn good corn salsa recipe.

Whether it’s scooped up with tortilla chips or spooned over a simple fillet of fish, this zippy charred corn salsa is the ultimate peak-August condiment.

Think of this creamy cashew yogurt as a new, flavorful vessel for your granola or fruit in the morning.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

Cinnamon lends additional sweetness to this savory jam, making it an excellent match with heavily spiced lamb or pork.

A hands-off recipe you can use a thousand ways. Approximately.

The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.

This versatile peak-of-summer condiment can be served on top of white rice, pasta, toast, steamed fish, steak, or roast chicken.

It's known as the Jamaican A1, and I was raised on it.

This all-purpose chili crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

A creamy citrus sauce that pairs well with any protein you’re grilling this summer.

This is the condiment version of those summer sandals you want to wear with everything.

This smoky sauce goes well 
with any grilled meat or fish. The grill tames the heat, don’t worry.

If you’re on chips and salsa duty, bring this homemade salsa and watch everyone swoon.

There will be boozy lemonade. And pasta salad. And chicken wings. Oprah is invited. Welcome.

Nothing beats serving this salsa still warm and freshly blended.

A tangy, sweet sauce that belongs at your summer barbecue.

Dip everything–all of the things—into this garlicky mayonnaise.

Rich, creamy, AND vegan—meet your new all-purpose condiment.

We streamlined this recipe to get excellent results in an hour; serve alongside roast chicken or spooned over pan-fried fish or toasted bread.

A shot of cocktail bitters does wonders to bring out the raspberry flavor. Sounds crazy but you’ve got to try it.

Catch me putting them on everything I make until June. (And probably after, TBH.)