Condiments, Sauces & Pastes

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.

This recipe from Thai-Kun makes a generous amount of sauce, which you may find yourself finishing (we won’t judge). Any leftover would be great on everything from white rice to noodles to…well, more bread.

Lamb shoulder has great fat content and rich (not gamey) flavor, which makes it ideal for this sweetly spiced, Mediterranean-inspired braise.

Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

Peanut allergies shouldn't leave fans of the famed PB&J sandwich hopeless. Here are six just-as-delicious alternatives.

You can pack the peanut butter in a plastic pastry bag, but a resealable plastic bag works just as well.

“Coating sweet grilled corn with miso butter brings nutty flavor to a classic.” –Brad Leone, test kitchen manager

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