Condiment

A shot of whiskey...and a shot of dumpling sauce?

Making good vinegar, unfortunately, isn’t as simple as just leaving a bottle of wine open for a few months.

Sturdy enough for guac? Yup. Light enough for repeated snacking? Also, yup.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

For a salsa that won’t send smoke shooting from your ears, be thorough about removing the seeds from the chiles, and even scraping out the ribs, the hottest part.

If there's one person we trust to teach us how to make a cauliflower steak, it's Yotam Ottolenghi.

Just an excuse to look at beautiful photos of eggs.

Pizzeria Beddia's Joe Beddia lets us in on his homemade pizza guidelines.

A step-by-step guide to never buying those weird colored tablets ever again.

Pickling the eggs in their cracked but intact shells creates a unique tie-dye effect on each one.

Despite being pickled, these chiles have a fresh crunch and bright, garlicky flavor. If you cook them, they lose that; add them to finished pizzas.

If you can find Meyer lemons, use them. Their thinner skin has very little bitterness.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

This jewel-toned salsa recipe can be used on more than just crackers.

Put a personal spin on this apple butter recipe by adding a sachet with spices (cinnamon, star anise, nutmeg) as the mixture cooks down.

The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!

Ben Schott catalogs the sweet, sour, and occasionally bitter culinary incidents of the 2016 presidential campaign.

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

If you see other types of citrus at the market, feel free to combine them in this simple five-ingredient (cranberry-free) relish recipe.

Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

An extra chile for this harissa recipe will play up the heat, and if you’re feeling confident, you can customize the mix of spices as well.

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.