Condiments And Sauces

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Crispin Cider-Steeped, Bacon-Wrapped Brats With Caramelized Hard Cider Onions

Jennifer Olvera Post a comment

Tart, refreshing Crispin Cider is the perfect vehicle for steeping cheddar brats and onions. Once the sausages are infused with flavor and cooked through and the onions are melty, the sausages are wrapped in bacon and finished on the grill, while the onions caramelize with thyme atop the stove. More

The Best Pesto

Daniel Gritzer 9 comments

This pesto sauce, through rounds and rounds of testing, has been honed to the perfect ratio, ingredients, and method. And while a mortar and pestle is a bit of work, the superior sauce it produces compared to a food processor can't be argued. This is the true, best pesto. Using a food processor, this ratio of ingredients will still produce a great sauce. More

Crispy Fried Onions and Nori Topping

Ideas in Food Post a comment

This quick and easy crunchy topping is intended as a component of a Korean-flavored clam recipe. It's made with store-bought fried onions, shallots, and garlic, plus strips of teriyaki-flavored nori. As a stand-alone topping, it would also be delicious sprinkled onto pastas, rice dishes, and stews. More

Korean Clam Sauce

Ideas in Food 1 comment

This rich, complex clam sauce was inspired by linguine with clam sauce. Here it's infused with fried alliums, nori, and Korean flavors like gochujang chili paste. It was created to be served with smoked Korean rice cakes, but can also be served on pasta or rice. More

Gochujang-Infused Ghee With Toasted Sesame Seeds and Bourbon

Ideas in Food Post a comment

Infused with gochujang (Korean chili paste), toasted sesame seeds, and bourbon, this unlikely combination of ingredients is shocking delicious. It can be used as part of all kinds of larger recipes, or simply as a poaching liquid and dipping sauce for clams and other seafood. More

Summer Blueberry Jam

Jennifer Latham Post a comment

This delicious blueberry jam made from in-season summer blueberries, sugar, and lemon juice couldn't be more simple to make. The key is to select the best berries: Namely, a mixture that includes mostly just-ripe berries with a few under-ripe berries as well. More

Chili Paste From 'Ceviche: Peruvian Kitchen'

Kate Williams Post a comment

This master recipe for from Martin Morales's Ceviche: Peruvian Kitchen can be made using any fresh or dried chili. More

Barbecue-Rubbed Pork Shoulder With Stovetop Rhubarb Ketchup

Sunday Supper Jennifer Olvera 1 comment

Pork shoulder is beloved for good reason: it's cheap, forgiving, and it can feed an army. Those reasons alone make it a winner of a cut in my book. It's also barbecue spice-ready, too, as you'll see here. And when that version is paired with a homemade, garden-fresh condiment, it comes mighty close to being my personal version of heaven on earth. More

Sweet Cultured Butter and True Buttermilk From 'The Nourished Kitchen'

Kate Williams 10 comments

The thought of homemade butter conjures images of large wooden butter churns and hours of arm-busting labor. But these days, butter is actually quite easy to make. If you have a stand mixer, you have have it ready to eat in only a few short minutes. More

Radishes With Avocado Dip From 'The VB6 Cookbook'

Kate Williams 1 comment

I tend to think of any dip or spread involving mashed avocado as enhanced guacamole. This avocado dip in Mark Bittman's new VB6 Cookbook is no exception—and that's not a bad thing. More

Kari (Yellow) Curry Paste (Nam Phrik Kaeng Kari) From 'Simple Thai Food'

Kate Williams 2 comments

Use this yellow curry paste in Leela Punyaratabandhu's curry noodles with chicken in her new cookbook, Simple Thai Food. More

Red Curry Paste (Nam Phrik Kaeng Phet) From 'Simple Thai Food'

Kate Williams Post a comment

Use this fiery curry paste in Leela Punyaratabandhu's curry noodles with chicken in her new cookbook, Simple Thai Food. More

Grilled Steaks With Roasted Tomato Dipping Sauce (Crying Tiger, or Suea Rong Hai Kap Jaeo Ma-Khuea Thet) From 'Simple Thai Food'

Kate Williams 2 comments

Like son-in-law eggs, this "crying tiger" dish of grilled steak with spicy tomato sauce has a mysterious name. No one really knows if the tiger is crying because the steaks are good or bad, or if the sauce is just so spicy that it generates tears. I'm inclined to believe the latter, because if you're grilling rib-eye, it'd be a shame to serve it tough. More

Leaf-Wrapped Salad Bites (Miang Kham) From 'Simple Thai Food'

Kate Williams 5 comments

Leela Punyaratabandhu's leaf-wrapped salad bites don't look like much. But these diminutive snacks in her new cookbook, Simple Thai Food, are far more intriguing than their name implies. More

Fried Shallots and Fried Shallot Oil From 'Simple Thai Food'

Kate Williams Post a comment

Use these fried shallots in Leela Punyaratabandhu's son-in-law eggs and chicken curry noodles featured in her new cookbook, Simple Thai Food. More

Chicken and Egg From 'Coi' (Part 1)

Kate Williams 3 comments

Like many recipes in Daniel Patterson's Coi cookbook, the recipes for Chicken and Egg implores you to start three days ahead. I'd suggest that you ignore the impulse to roll your eyes and skip it, and just accept the nature of the beast. The final dish is just that impressive. More

Earth and Sea From 'Coi' (Part 1)

Kate Williams Post a comment

Daniel Patterson's restaurant, Coi, has developed a series of dishes all called "Earth and Sea," each celebrating the unique flavors that come about when the rocky, western coastal landscape meets the Pacific ocean. More

Creamed Cashews From 'Afro-Vegan'

Kate Williams Post a comment

Use this nutty dairy-free cream substitute in Bryant Terry's Skillet Cornbread and Savory Grits in his new cookbook, Afro-Vegan. More

Recado para Escabeche From 'Yucatán'

Kate Williams Post a comment

Use this peppery spice blend in the brine for cebollas en escabeche from David Sterling's new cookbook, Yucatán: Recipes from a Culinary Expedition. More

Sikil P'aak From 'Yucatán'

Kate Williams 4 comments

For a dip so flavorful, sikil p'aak sure is ugly. A moderately chunky puree of ground pumpkin seeds, tomato puree, chiles, herbs, and onion, the hearty appetizer is a full expression of Yucatecan harvest time. I'll encourage you to ignore the appearance. More

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