Condiment
Homemade Applesauce
This sugar-free applesauce is a cinch to make at home in your Dutch oven.
By Magdalena Wszelaki
Kefir Labneh
Make thick, creamy labneh at home by simply straining the beverage overnight in your fridge.
By Julie Smolyansky
Avo Smash
This will last for about 2 days in an airtight container, with plastic wrap pressed onto the surface of the smash to prevent oxidation. Pressing down eliminates any air pockets that might also cause the pesky brown spots.
By Nick Korbee
Instant Pot Hummus
The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.
By Coco Morante
Taste Test: Best Mild Store-Bought Salsa
We tasted 11 salsas to find the best one available on grocery store shelves. Did your favorite make the cut?
By Joe Sevier
Product Review: Can the Guac-Lock Keep Guacamole From Turning Brown? We Found Out.
Pop, lock & guac it.
By Lisa Elbert
24 Ways to Eat an Avocado
For the day when guacamole gets old. (If that day ever comes.)
By The Epicurious Editors
Satay Peanut Sauce/Naam Jim Satay
If you have the homemade red curry paste on hand, this sauce comes together pretty fast and will last five days, sealed tightly and refrigerated.
By James Syhabout
Cucumber Ajat
A simple and refreshing relish for grilled meats. You can make the vinegar and sugar dressing up to six weeks ahead of time (store it in the fridge), but assemble the relish the day you plan to serve it.
By James Syhabout
Classic Lemon Curd
By constantly stirring the mixture, you'll end up with luscious, velvety smooth curd. Store lemon curd in an airtight container or jar in the refrigerator for up to 1 week.
By Donna Hay
Cranberry and Walnut Relish
With just a hint of sweetness, this bright, bracing uncooked relish is an antidote to all the saccharine jellylike cranberry sauces out there (unless you’re into that sort of thing).
By Claire Saffitz
Garlic and Achiote Fermented Hot Sauce
Adding olive oil to this hot sauce recipe lends it body and mellows some of the heat.
By Dan Kluger
Salsa Verde
By Donna Hay
Homemade Tortillas Have Forever Changed My Taco Game
My tacos deserve better than store-bought tortillas, and so do yours.
By Becky Hughes
Smoky Eggplant Dip
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.
By Andy Baraghani
Nut Butter
You can use any kind of nuts for this recipe—almonds, hazelnuts, pecans, and Brazil nuts are all delicious.
By Sarah Britton
This Impractical Avocado Sock Will Bring You Endless Joy
It's exactly what it sounds like—and it melted my cold, cold heart.
By Becky Hughes
Cherry Compote with Honey Yogurt
We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.
By Mina Stone
Pickled Blackberries
Pickling berries is a great way to make the most of seasonal produce. Try them over ice cream and salad.