Condiment

Why is it that in the dead of winter, everything seems to need a little help? Anchovy butter delivers bold flavor to this back-pocket pasta

This zesty combination makes a lively snack or tasty addition to salads and grain dishes any time of year.

Garlic oil is one of my favorite "secret ingredients" for finishing pizzas. It's quick and easy to make, but it's best made at least an hour in advance. The longer you leave it, the more the garlic flavor infuses into the oil, so I recommend making it a day ahead, at the same time you make your sauce.

Tart, sour, and just as refreshing as ye olde cranberry sauce.

Warm spices and sweet dried fruit are a perfect pair for rich turkey meat.

Pea pesto is a condiment, a sauce, a flavor enhancer. I spread it on grilled skirt steak marinated in horseradish and on lamb chops. I sauce spaghettini with pea pesto (just boil the pasta in chicken stock and toss in the pea pesto and garnish with toasted breadcrumbs) and I dress cold roast chicken with pea pesto and homemade yogurt. I broil or grill seafood skewers and serve them on a pillow of pea pesto; I sauté scallops or swordfish in the pan with pea pesto; and serve poached eggs on an English muffin spread with pea pesto. For extra zing, you can add a tablespoon of horseradish to every cup of peas.

There is no USDA data for water bath canning artichokes. I developed this recipe, which has a pH of 3.5, well within the safety limits for water bath canning. The processing time is based on the recommended time for marinated peppers, which contain similar quantities of olive oil—an important consideration when water bath processing foods. Rather than discard the outer leaves, boil them for about 10 minutes. Chill and serve with mayonnaise; or serve hot, with melted butter for dipping. The marinade left over after you've finished the jar of artichokes is delicious and can be used to flavor other dishes.

Piuma makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

If you haven't cooked with MSG before, give it a try.

In search of a classic tuna melt? This is the best we've tried. Palace Diner makes its own pickles, but of course you can start with store-bought.

A mixture of white wine and white wine vinegar, plus a host of spices and vegetables, infuse these shrimp with tangy, fragrant flavor. Serve them as a cocktail party hors d'oeuvre or toss them into a salad.

Adding any of these flavorful ices on top of your oysters is an easy way to up your raw bar game.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.