Condiments, Sauces & Pastes

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

If the ingredient list didn’t tip you off, the seven-hour cooking time makes it official: This recipe is a project that you make for people you love.

Layering salmon between sheets of kombu is an easy way to gently cure it, drawing in salt and umami-depth.

This puréed lemon dressing with olive oil, miso, and honey is the ideal base note for pleasantly bitter radicchio.

Not only will this recipe make you actually want tofu for dinner, but we’ve got a few different ways to customize each ingredient.

Keep a couple of ripe bananas handy and eat this all week.

Instead of strawberries, you can use one banana or a cup of any other frozen fresh fruit you like for this power shake recipe.

An easy pork shoulder recipe that will make you the host with the most (the most pork).

To ensure these don’t break, use a couple of layers of parchment paper or foil in the baking dish and make sure they’re completely cooled before removing them.

Everything you need to know about that weird, sweet, dark sweetener called molasses.

For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).

People who love black licorice will flip for these assertively flavored candies. They’ll be not-quite-black without the food coloring but still very cool looking.

Both types of tahini should be roughly the same consistency for this halvah recipe—ideally pretty loose and pourable—which makes it easy to marble them. Most black tahini will be great, but Roland and Whole Foods 365 Organic were the best of the white tahini we tested.

This recipe is a sweet, sour, and spicy take on the classic centerpiece ham, and the leftovers will taste awesome in a mini potato roll.

The caramel in this recipe is chewy, so it will stick to the apple but won’t turn into a hard shell when cooled.

We tested this pie recipe with canned sweet potatoes, but it just wasn’t as good. Go fresh or go home.

The flavors of apples dipped in peanut butter, all cozied up inside a flaky puff pastry crust. Sold!

Richly spiced gingerbread with the texture of a moist, dense devil’s food cake, this recipe only gets better if you make it ahead.

You can use the same weight in regular apples for this gingerbread cake recipe, but don’t the little lady apples just look so awesome?!

Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.

Makes a batch of rice on Sundays and turn it into speedy fried rice any night of the week.

The finished stew should be decidedly sour, tamarind’s calling card, but you’re in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of the Hot 10, America's Best New Restaurants 2016.

A revelatory technique turns blah eggplant into something fancy enough for company.

Restaurant recipes for polenta budino, harissa swordfish, and a green gazpacho that readers couldn't wait to cook at home.