Condiment

It's 20 times spicier than the original.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

If you like your pickles spicy, add a pinch of crushed red pepper flakes.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

Serve this tart and earthy chutney with grilled meats, samosas, or your favorite Indian curry.

A delicious alternative to chimichurri to go alongside your grilled steak (or whatever!).

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

A shot of whiskey...and a shot of dumpling sauce?

Making good vinegar, unfortunately, isn’t as simple as just leaving a bottle of wine open for a few months.

Sturdy enough for guac? Yup. Light enough for repeated snacking? Also, yup.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

If there's one person we trust to teach us how to make a cauliflower steak, it's Yotam Ottolenghi.

Just an excuse to look at beautiful photos of eggs.

Pizzeria Beddia's Joe Beddia lets us in on his homemade pizza guidelines.

A step-by-step guide to never buying those weird colored tablets ever again.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.