Condiment

It’s sweet, spicy, and tart—and we have four ways to use it.

We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.

Spoon this chunky condiment over baked fish, roasted veg, or pork chops.

It's 157% better than the jarred stuff, and it's SENSATIONAL.

This hot honey butter is only 3 ingredients—and heaven on cornbread.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

We understand if the nori is a deal-breaker; just make sure to give the almonds a good toast to bring out their flavor if they are looking a bit pale.

No, your homemade pizza doesn't have to be beautiful. It just has to taste like a million bucks. Here's how to do it.

With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).

Using chilled gravy is important. If the gravy isn’t solidified, the mayo will be runny. This recipe comes from Turkey & the Wolf in New Orleans, our Best New Restaurant in America 2017.

White vinegar is the most aggressive vinegar out there, but there's more to do with it than clean your windows.

Salsa cruda tastes best drizzled atop some kind of meat-based antojitos or entrées (such as carnitas), or at least a dish with very robust, “meaty” vegetables, like grilled portobello or king oyster mushrooms. It's a little too raw-tasting to eat on its own with chips.

Look what's bubbling up at restaurants around the country.

Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.

Serious flavor without the burn

5 ways to use salsa verde, the bright, punchy green sauce that wakes up just about everything it touches.

Why didn't we come up with this ourselves?

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.

And yeah, I had a favorite.

Red onions quick-pickled in apple cider vinegar will save your grain bowls, breakfast tacos, and more.

It's raw, fermented, and not kidding around.

This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

The special thing about special sauce is that it's pretty damn easy to make.