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Entries tagged with 'condiment'

Rich Red Plum Jam

Serious Eats Jennifer Latham Post a comment

This is a beautiful jewel-red jam with a perfect balance of sweet and tart. Putting half of the fruit through a food mill and leaving the other half in quarters makes for a rustic textured jam. An overnight maceration gives you a head-start on the jamming process. It's a great jam to pair with fresh, creamy cow's milk cheeses like ricotta. 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

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

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

Burnt Garlic-Sesame-Chili Oil for Ramen

Serious Eats J. Kenji López-Alt 9 comments

A spicy burnt garli and sesame condiment for drizzling into pork-based ramen. More

Mayu (Black Garlic Oil) for Ramen

Serious Eats J. Kenji López-Alt 8 comments

A burnt oil condiment for drizzling onto pork-based ramen broths. More

Quick Chipotle-Orange Barbecue Sauce

Serious Eats Joshua Bousel Post a comment

A mere few minutes of work and minimal ingredients can turn a rather ho-hum bottled barbecue sauce into serious eats. More

Quick Fruit and Citrus Barbecue Sauce

Serious Eats Joshua Bousel 2 comments

A mere few minutes of work and minimal ingredients can turn a rather ho-hum bottled barbecue sauce into serious eats. More

Bacon Jam

Serious Eats Joshua Bousel 7 comments

This complex mixture of sweet candied smoky–salty bacon—with earthy undertones from a hit of coffee, and pockets of heat—is great on burgers, pizza, biscuits, and more. More

Aioli

Serious Eats Joshua Bousel 12 comments

While "aioli" is thrown around incredibly loosely for any mayo-like sauce, it's really only one thing: garlic mayonnaise, which is great for adding a creamy garlic bite to sandwiches, fries, or really any such thing your heart desires. More

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