Condiment

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

Make this once; sprinkle on salads all week long.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.

Don’t like dairy butter? Give this a try. You can use almost any nut, so get creative.

When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.

This easy recipe gives you caramel sauce anytime you want it. Use it to drizzle over ice cream, pancakes, or into your morning mug of coffee.

Golden raisins add a bright sweetness to this fresh take on sweet-and-sour pickles. Serve it with our Cider-Brined, Maple-Glazed Pork Loin, spread it onto sandwiches, or use it to top hot dogs.

Sweet and a bit salty, with a hint of spice: this is completely divine on hot buttered toast at any time of the day.

This bright and fiery Haitian condiment (pronounced "pick-lees") is traditionally served with meats and fried food to balance rich flavors.

Garlic lovers, this one’s for you.

Think of this as Indian-spiced ketchup, and use it in all the same ways.

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

Try these tossed into stir-fries, as a burrito filling, or folded into sautéed greens.

Try this smeared on pork, folded into scrambled eggs, or tossed with rice.

Try these anywhere you'd use pickled onion, such as in grain bowls, on roasted carrots, or on a cheese sandwich.

Will make you pause before making a sour cream–based onion dip ever again.

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.