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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

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

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

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

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

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 and Beet Hummus

Serious Eats Molly Sheridan Post a comment

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. More

Charles Phan's Spicy Soy Sauce

Serious Eats Kate Williams Post a comment

Charles Phan's spicy soy sauce is a primary ingredient in the dressing for his Roasted Eggplant and Leek Salad in Vietnamese Home Cooking. It could also serve as a pungent dipping sauce for any number of appetizers. More

DIY Pumpkin (Pie) Seed Butter

Serious Eats Molly Sheridan Post a comment

An easy peanut butter alternative, this nut spread is souped up with homemade pumpkin pie spice and maple syrup. More

Brown Butter and Cinnamon Applesauce

Serious Eats Joshua Bousel Post a comment

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. More

DIY Simple Peanut Butter

Serious Eats Molly Sheridan 6 comments

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. More

Red Onion Jam

Serious Eats Joshua Bousel 2 comments

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. More

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