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Entries tagged with 'condiments'

Sicilian Olive and Smoked Almond Tapenade from 'Di Bruno Bros. House of Cheese'

Serious Eats Kate Williams Post a comment

Tapenade is typically a briny mix of olives, capers, anchovies, and olive oil, loosely bound and best eaten in small bites, smeared on toast or drizzled atop warm-from-the-vine tomatoes. I've made plenty of the spread in my own kitchen, but I've never strayed from the expected ingredient list. Tenaya Darlington's recipe in Di Bruno Bros. House of Cheese takes a completely different approach. She laces her tapenade with nutty and sweet Foja de Noce, an Italian sheep's milk cheese wrapped in walnut leaves. More

Hot Slaw Dogs

J. Kenji López-Alt 13 comments

They always say living in the summertime is easy. Same goes for recipe development. Summer recipes tend to fall into two buckets: fresh produce very simply prepared, and backyard classics. So what makes recipe writing easy? Because pick any two things from within the same buckets, and chances are the flavors and the spirit are going to go well together. Case in point: cole slaw and hot dogs. More

Basil and Parsley Pesto with Anchovies from 'Canal House Cooks Every Day'

Serious Eats Kate Williams Post a comment

Summer is pesto time, at least in my house. Almost every green leaf I can get my hands on, from basil and parsley to carrot tops and kale, will get a whirl in the food processor with the requisite garlic, nuts, cheese, and olive oil over the course of the season. Yet despite my willingness to push pesto boundaries, I've never slipped in anchovies and green olives. This idea, from Melissa Hamilton and Christopher Hirsheimer's Canal House Cooks Every Day, was a revelation. More

Classic Pico de Gallo

Serious Eats J. Kenji López-Alt 3 comments

The classic fresh Mexican condiment made with tomatoes, onions, and chilies. Ours gets an added flavor boost with a bit of pre-salting and draining. Perfect on tacos, fajitas, and burritos. More

Jalapeño Jam

Serious Eats Joshua Bousel 15 comments

A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam. More

Sauced: Hot Pepper Relish

Sauced Joshua Bousel 2 comments

Whether you remove the seeds from the hot peppers for a sweeter heat, or leave them in for some fiery intensity, this relish will bring new meaning to the "hot" in hot dog. More

Hot Pepper Relish

Serious Eats Joshua Bousel 6 comments

Whether you remove the seeds from the hot peppers for a sweeter heat, or leave them in for some fiery intensity, this relish will bring new meaning to the "hot" in hot dog. More

Sauced: Tricolor Sweet Pepper Relish

Sauced Joshua Bousel 1 comment

This fresh, tangy, and fruity sweet pepper relish livens up a homely hot dog in a way fitting for the start of a new grilling season. More

Tricolor Sweet Pepper Relish

Serious Eats Joshua Bousel Post a comment

This fresh, tangy, and fruity sweet pepper relish livens up a homely hot dog in a way fitting for the start of a new grilling season. More

Garlic Vinegar Dipping Sauce from 'The Adobo Road Cookbook'

Serious Eats Kate Williams Post a comment

Use this potent mixture as a dipping sauce for Marvin Gapultos's Pork and Vegetable Lumpia from The Adobo Road Cookbook or any other fried snack. More

Foolproof 2-Minute Hollandaise

Serious Eats J. Kenji López-Alt 52 comments

Foolproof real hollandaise in about 2 minutes. More

Mint Pesto

Serious Eats Joshua Bousel Post a comment

This mint pesto is salty and bright with a mint flavor that's tempered to just the perfect amount so it doesn't overpower whatever it's used on, like lamb. More

Sauced: Rye and Brown Sugar Mustard

Sauced Joshua Bousel 1 comment

The spicy and bitter bite of homemade mustard is lessened by brown sugar, while rye whisky imparts a dry character on this delicious mustard. More

Rye and Brown Sugar Mustard

Serious Eats Joshua Bousel 2 comments

The spicy and bitter bite of homemade mustard is lessened by brown sugar, while rye whisky imparts a dry character on this delicious mustard. More

Kaya Jam

Serious Eats Yvonne Ruperti 4 comments

This quick version of the popular caramelized coconut-pandan curd is spread over toast with lots of butter. Serve with soft boiled eggs and a coffee for a real Singaporean kopitiam breakfast. More

Miso-Agave Mayonnaise (Vegan)

Serious Eats J. Kenji López-Alt 1 comment

A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu. More

Thai-Style Fried Shallots

Serious Eats J. Kenji López-Alt Post a comment

Thai-style fried shallots are a sweet and savory condiment for a variety of dishes. More

Sauced: Banana Ketchup

Sauced Joshua Bousel 20 comments

Born out of a short supply of tomato ketchup but an abundance of bananas in the Philippines during World World II, banana ketchup was created as a sweeter, fruitier facsimile of its tomato counterpart. More

Banana Ketchup

Serious Eats Joshua Bousel 7 comments

Born out of a short supply of tomato ketchup and an abundance of bananas in the Philippines during World World II, banana ketchup was created as a sweeter, fruitier facsimile of its tomato counterpart. More

DIY Black Tahini

Molly Sheridan 13 comments

For anyone with a container of hardening tahini lurking in the back of their refrigerator, it's time to think about the benefits of DIY. More

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