Condiments, Sauces & Pastes

This Japanese eggplant recipe is all about that umami-rich miso glaze. Can't find long, skinny, Japanese eggplants? The glaze is good on all varieties of eggplant (and hey, carrots, too).

This delicate cheesecake is cooked in a water bath and steamed for a supremely light texture. To make sure the homemade-gingersnap-cookie crust stays crisp, wrap the cake pan inside and out with heavy-duty, 18"-wide aluminum foil.

“At home I don’t even want to use a knife and fork,” says chef Nick Johnson of 43 North in Madison, WI. This sandwich, with store-bought rotisserie chicken, obliges. 

Two seemingly disparate ingredients come together for the ultimate play on American surf-and-turf.

Expedite the cooking process by using red curry paste and store-bought peanut butter.