Condiments, Sauces & Pastes

Now all we need is a cup of eggnog.

Build big flavor quickly with condiments that are already in your fridge.

Who asked for less chocolate?!

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.

When tahini is whisked with just some water, lemon juice, olive oil, and salt, it becomes an all-purpose condiment that can be made ahead and spooned onto nearly any dish.

We love tahini—from thickening spreads to adding heft to sauces, is there anything this ground sesame paste can't do?

This tahini dressing recipe goes especially well with bitter greens but can also be paired with sweeter lettuces such as Little Gem or romaine.

This recipe is too easy to pass up.

Feel free to use store-bought jelly, and avoid the temptation to add oil to the pecans when pulsing. They have plenty of natural fat if you just blitz them long enough.

Put miso in your nut butter and never look back.

This recipe makes 12 individual tartlets, but you could easily halve the recipe and just make 6.

Trust us: This simple berry-studded cake recipe is a real keeper.

These are your new grown-up peanut butter cookies. The tahini lends a creamy, earthy flavor.

You might think there’s a lot of olive oil here, and there is, but believe us, you won’t want any less.

Don’t be afraid to let the food processor run the full 2 minutes. It’s one of the keys to supersmooth, aerated hummus.

Smoky bacon, crunchy shredded lettuce, and an addictively zesty dressing—what’s not to like?

This recipe from Fox Bros. Bar-B-Q in Atlanta is—how do we put this–epic.

Because nothing will stop us from eating ramen all year long.

Chefs and artisans are crafting this flavor-packed paste out of everything from chickpeas to adzuki beans.

Our brownie standards were high, but this recipe just raised the bar.

David Lebovitz’s timeless gluten-free brownie recipe inspired our own GF take on classic fudgy brownies with a modern, sweet tahini swirl.

Broccoli can take more heat on the grill than you might think; it won’t taste burnt unless you actually set it on fire.

The world is your creamy, dreamy hummus bowl—try these 20 recipes and see.

As the summer progresses and asparagus season dies down, use the same marinade recipe to grill green beans.