Condiments, Sauces & Pastes

This tahini-enhanced recipe is what ranch dressing would taste like if it spent a few months traipsing through the Middle East (and poured itself on a bed of haricots verts).

Because of the brothy marinade, the skin won’t get as crisp as with other roast chickens, but the flesh will be so tender, you’ll want to eat it with your hands.

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

Lamb and yogurt is a classic combination. You'll be scraping the plate with pita.

Miso and hot pepper paste are at the root of every ssam sauce, but no two household’s are the same. This version comes from Mott St’s Edward Kim; tweak it to your liking.

Sometimes the most unexpected foods are totally brilliant together—pickles and whiskey, anyone?

Have we had enough of Nutella? Two BA staffers debate the merits of the beloved chocolate spread.

White miso pumps up the flavor in an Asian-inspired chicken soup.

A Thai restaurant classic, this peanut dressing makes an equally great dipping sauce for dumplings and summer rolls.

Ginger, cinnamon and cardamom make for a delicious molasses cookie.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

Quick and easy, this eggplant recipe gets a nutty boost from tahini.

The sugar in the spice rub can burn if cooked too long, so watch these closely.

Blended into a smoothie, drizzled with Sriracha, or reunited with its old pal jelly in a salted blondie, peanut butter is made for so much more than sandwiches

“These are really peanut buttery and not too sweet, so the strawberry jam on top is a perfect complement.” —Claire Saffitz, assistant food editor

“A vegan green smoothie with some depth: I love the subtle savory quality the kale adds to the classic PB–banana combo.” —Dawn Perry, senior food editor

“The fresh herbs and scallion might seem strange, but they work. And the hot sauce? Makes anything better.” —Carla Lalli Music, food and features editor

“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor

This dish calls for a fish with a fairly firm structure: Line-caught albacore, lingcod, and mahi-mahi are all good options. Or paint a wild salmon fillet with the marinade and proceed. If you have not made The Greenest Tahini Sauce, you could use a spoonful of straight tahini mixed with olive oil as a marinade; try incorporating a bit of lemon zest as well.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

If you leave this on the thicker side, it’s a great crudités dip. Or, thin it and pour onto salad.

If the vibrancy of this dressing fades, perk it back up with more lime juice.