Condiment

Turn any vegetable into a flavorful, spicy pickle with this simple kimchi technique.

Chop these Calabrian-style chiles into pasta sauce or sprinkle onto pizza.

Slice these and mix with cured meats for a fresher take on antipasto salad.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.

Splash liberally on fried eggs, toss with grilled veg, or spread on a sub.

After you finish pickling the strawberries, hang on to the brine, which can be used in place of mild vinegars.

We like the fruity heat of Sriracha, but if you have a different favorite hot sauce, go right ahead.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, its spiced cousin.

You can always ask your butcher to slice the pork shoulder on the electric slicer for you, which will ensure even pieces and save you time.

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

XO sauce can be used as an all-purpose condiment. It’s great over rice, steamed or roasted veggies, or roast chicken.

We’re just obsessed with using asparagus as a condiment! Try sprinkling this crunchy mix over eggs or tossing it into pasta.

If we had to give this salsa a heat index rating, it would get three out of five chiles.

Looks like a perfectly innocent bowl of apricot jam, burns like a bright and fruity pepper jelly.

A cooling and crunchy green version of the typical salsa.

In addition to looking at the color of the liquid butter as it cooks, keep your eyes trained on the solids; the butter is ready when the bits are very dark brown.