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Entries tagged with 'condiment'

Pantry Essentials: All About Mayonnaise

Andrew Wheeler 18 comments

Mayonnaise is America's most popular condiment, and a tremendously versatile sauce. Though it's a simple combination of oil, eggs, and vinegar, it can be frustrating to make at home, which may account for commercial mayo's $2bn in annual sales! More

Taste Test: The Best Spicy Brown Mustards

Taste Tests Daniel Gritzer 47 comments

Which spicy brown mustard should you smear on your pastrami and rye, or squirt next to that big, juicy bratwurst? A panel of Serious Eats staff blind tastes the major spicy brown mustard brands and come up with a handful of favorites. More

New Orlean's-Style Olive Salad

Serious Eats J. Kenji López-Alt 5 comments

The classic olive salad used for seasoning muffuletta sandwiches. It also makes a fantastic burger or pizza topping. More

The Best Vegan Nacho Cheese Sauce

Serious Eats J. Kenji López-Alt 31 comments

A thick, creamy, tangy, gooey vegan nacho sauce made with supermarket staples. Perfect for dipping or topping nachos, baked potatoes, veggie burgers, or macaroni and cheese. More

Quick Pickled Chilies and Garlic

Serious Eats J. Kenji López-Alt 1 comment

Quick-pickled garlic and chilies are a great condiment for punching up the flavor of Asian soups, noodles, stir-fries, and salads. More

Sauced: Pear and Ginger Preserves

Sauced Joshua Bousel Post a comment

Sweet pears partner with spicy ginger in this seasonal fruity preserve. More

Pear and Ginger Preserves

Serious Eats Joshua Bousel Post a comment

Sweet pears partner with spicy ginger in this seasonal fruity preserve. More

Tempura Dipping Sauce (Ten Tsuyu) From 'Japanese Soul Cooking'

Serious Eats Kate Williams Post a comment

Use this dipping sauce for Tadashi Ono and Harris Salat's vegetable tempura in their new cookbook, Japanese Soul Cooking. More

Andy Ricker's Naam Jim Kai (Sweet chile dipping sauce)

Serious Eats Kate Williams Post a comment

This sweet chile dipping sauce is great on Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook. More

Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)

Serious Eats Kate Williams Post a comment

This tangy tamarind dipping sauce is served with Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook. More

Andy Ricker's Phrik Phon Khua (Toasted-Chile Powder)

Serious Eats Kate Williams Post a comment

Use this chile powder to top Andy Ricker's Phat Thai and in other dipping sauces from his new Pok Pok cookbook. More

Andy Ricker's Phrik Naam Som (Vinegar-Soaked Chiles)

Serious Eats Kate Williams Post a comment

Use these tangy chiles to top Andy Ricker's Phat Thai from his new Pok Pok cookbook. More

Andy Ricker's Naam Makham (Tamarind Water)

Serious Eats Kate Williams Post a comment

Use this tangy liquid in Andy Ricker's Phat Thai from his new Pok Pok cookbook. More

Andy Ricker's Naam Cheuam Naam Taan Piip (Palm Sugar Simple Syrup)

Serious Eats Kate Williams Post a comment

Use this earthy, caramel-y syrup in Andy Ricker's Phat Thai from his new Pok Pok cookbook. More

Quince Paste (Membrillo)

Serious Eats Joshua Bousel Post a comment

Sweet and tart with a fruity fragrance that evokes the fall apple or pear harvest, quince paste delivers a lot in a recipe that only require a few ingredients. More

Preserved: Boiled Cider Syrup

Sweets Emily Teel 5 comments

Long ago, orchard-rich New Englanders figured out a way to preserve the autumn lure of apple cider by reducing it into a syrup as dark as maple and just as appealing. More

Smoky Chipotle in Adobo from 'Mastering Fermentation'

Cook the Book Kate Williams Post a comment

Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.This recipe from Mastering Fermentation does just that. More

Smoky Chipotle in Adobo from 'Mastering Fermentation'

Serious Eats Kate Williams 1 comment

Chipotles in adobo are one of those pantry staples that I always have around the house, but it never would have crossed my mind to make them myself. I definitely wouldn't have thought to ferment them.This recipe from Mastering Fermentation does just that. More

Tomato Ketchup from 'Mastering Fermentation'

Cook the Book Kate Williams 6 comments

Would you ever think of making fermented ketchup? I certainly hadn't before pickling up my copy of Mary Karlin's new cookbook, Mastering Fermentation. Yet, after pondering the history of the condiment, it makes a lot of sense. More

Pantry Essentials: All About Salsa

Pantry Essentials Andrew Wheeler 6 comments

Demystifying the origins and uses of salsa, the familiar spicy red sauce that isn't always spicy, isn't always red, and isn't always used as sauce. More

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