Condiments, Sauces & Pastes

School’s in session, no mushy broccoli allowed.

Yes, there are multi ingredients in these multigrain cookies, but that’s what makes them so over the top.

High heat and the simplest sauce ever make for roasted veggies that feel like a dish, not an afterthought.

Harissa and lamb are a fantastic marriage in this hearty stew with minty yogurt.

Dip for dinner is the best thing to happen to Monday nights.

If every eggplant were glazed with miso, the world would be a better place.

If you love hummus or baba ganoush, this dairy-free dip will become a new favorite.

Impossibly soft and caramelized green beans that only ask one thing of you: patience while they roast.

This recipe is a great way to showcase the eggplants and basil you just hauled from the market.

The perfect recipe for any type of beautiful summer bean you buy at the farmers' market!

I did it, and you can too.

This one goes out to all the peanut sauce fans out there.

This is the condiment version of those summer sandals you want to wear with everything.

Stay with me.

This is me giving you permission to eat chicken wings—and only chicken wings—for dinner tonight.

Plus there's a very impressive harissa-yogurt swoosh.

Garlicky toast smoothed with harissa yogurt and topped with chickpeas = the perfect vegetarian tartine.

Barbecue god Aaron Franklin and his team came up with the recipe for this sticky-sweet pork shoulder you’ll want to make all summer.

The raw broccoli salad at Emmy Squared in Brooklyn showed us that broccoli can be delicious even when squeaky raw.

Fact: creamy peanut dressing makes everything taste better.

This one-pot noodle bowl recipe features fresh asparagus, cucumbers, and herbs, with an easy, umami-packed blender sauce to tie it all together.

We used to think making polenta meant deciding between adding butter and milk or taking a flavor hit and just using water. But miso adds the umami and richness we crave without dairy.

Take out your tofu and put away your winter coat.

The meatballs are rolled in millet and then fried for a delicious, crunchy texture.