Condiments, Sauces & Pastes

BA's entire test kitchen is obsessed with NY Shuk harissa. Here's why.

We would never ask you to use your blender if it didn’t make a smoother and better dressing. The effort is worth it; you’ll have enough sauce to get you through a week of lunches.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Toasted sesame seeds can often be found in the Asian sections of some supermarkets, sometimes labeled Gomasio. If ever there was a time of year to keep a big jar of them on hand, pre-toasted and ready to go, this is it. They are the perfect crunchy topper for everything from salads to soups and roasted vegetables.

Make a double batch of the tahini-honey sauce at the beginning of the week to use on salads, as a dip for crunchy vegetables, or drizzled over seared salmon.

The only acceptable reason to use the drool-face emoji.

The molasses glaze is key.

Put down the fancy expensive peanut butter and get with our supermarket pick.

Ooey, gooey, peanut butter-y perfection.

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.