Commercial tartar sauce tends to be crammed full of sugar and corn syrup and preservatives. Not this little homemade lovely.
Got gochujang? If not, you need to drop everything and try this simple recipe for the authentic homemade Korean chile paste with a sweet heat as well as some serious umami.
Why make your own mustard? Because you can. And if that’s not reason enough, this recipe is all natural, with no sugar.
In the words of one of our recipe testers, “If this sauce is what Moroccan food is all about, then I’m all in.” Us, too.
Looks like a cucumber pickle. Tastes sorta like a cucumber pickle. But let us assure you, this is not a cucumber pickle. It’s even better.
These pretty pink refrigerator pickles are almost instant in terms of gratification, undeniably complex in terms of satisfaction.
Peach salsa works its considerable magic on anything you pull from the grill. And it’s obscenely easy to make from surplus stone fruit.
Sweet and savory collide in this old-time apple jelly that you can slather on toast, plop on a cheese plate, or take by the spoonful.
Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean kimchi. And just wait’ll you see how he uses it.
Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
We just can’t stop dribbling these easy yet elegant oils—infused with basil, chile, curry, and more—over everything.
Quickles. It’s what we call pickles that can be made in mere minutes without the usual canning. (Quick. Pickles. Get it?!)
Let’s get clear about what hummus is and what it ain’t. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.
Why make homemade ketchup? Because you can. And, as David explains, because no one can tell you that you shouldn’t. No one.
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