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.
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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.
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.
A sweet start is interrupted by the fruity heat of jalapeños and tempered by a vinegar tang in this addictively delicious jam.
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.
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.
Foolproof real hollandaise in about 2 minutes.
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.
The spicy and bitter bite of homemade mustard is lessened by brown sugar, while rye whisky imparts a dry character on this delicious mustard.
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.
A sweet and salty vegan mayonnaise made with miso, agave nectar, and tofu.
Thai-style fried shallots are a sweet and savory condiment for a variety of dishes.
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.
Black tahini offers a sweeter, nuttier flavor than tahini made with white sesame seeds. With such black gold at my finger tips, I decided to add it to a hummus that could stand up to it, pigment-wise. The color alone is sure to turn a few heads at your next gathering.
An easy peanut butter alternative, this nut spread is souped up with homemade pumpkin pie spice and maple syrup.
Browned butter adds a distinct richness and overall nuttiness that melds with and compliments the apples and cinnamon to make this an applesauce a step above the rest.
A true advantage to making your own is the opportunity for variation. Mix and match the nuts you use. You can also use other oils, or none at all.
Although it may look like a pile of caramelized onions, slowly reduced red wine and balsamic vinegar make this sweet, fruity, and tart onion jam so much more.