Condiments, Sauces & Pastes

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.

You don't want to make an average batch of ice cream. You want to make peanut butter ice cream and vanilla caramel magic like a pro.

What do our readers want in July? Steak svizzerina, pickled strawberries, and miso corn soup.

Marinating and searing the watermelon concentrates its flavor and primes it for this savory treatment.

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char. Learn how to make this recipe and more in our online cooking class with Sur la Table.

White miso is the mildest and sweetest type, which is why it’s called for in this quantity.

This peanut satay sauce, along with pickled carrots, red chiles, cilantro, and crushed peanuts, helps make up the Banh Mi Dog.

Our food director's trick for getting her kids to down fruit smoothies: give 'em a fancy name.

Upgrade your morning coffee with these creative add-ins, courtesy of Lem Butler, 2016's US Barista Champion.

Designer Alex Tatusian reminisces on his mother's short-lived hummus business, and what it taught him about cooking for himself.

Yes, the type of peanut butter matters. And we found the best one.

These six classic Japanese recipes are full of flavor, light on ingredients, good for you, and surprisingly quick to make.

No one likes lumpy miso soup. Use this simple trick for a supersmooth soup every time.

Try this versatile sauce tossed with cooked soba noodles or drizzled over seared salmon, and you've got an impressive dinner on the table in no time.

The real magic in this roast chicken recipe is in the pool of schmaltz, AKA rendered chicken fat, sizzling in the pan.

Just like the miso soup you get in restaurants, and we mean that in a good way.

Make miso soup so good, you'll swear it's from your favorite takeout joint. Just don't make these amateur mistakes.

Wholesome, filling, and good for your digestive system—just three more reasons to love miso soup.

There's nothing like the warm spice and chew of a ginger molasses cookie. Come to think of it, when the temperature drops, molasses makes everything better. Just ask these 25 recipes.

If you don’t have both spices, it’s okay to omit one or the other.

Sesame paste takes the place of hazelnuts in this Nutella-ish concoction. If you don’t want to make the concrete, schmear the chocolate-sesame spread on warm bread and thank us later.

We stole your nonna’s ziti and took it on a self-discovery tour of Middle-Eastern flavors. Sorry—it doesn’t want to come home.

It's fast, it's comforting, and it's a great breakfast—all hail miso soup!