Condiments

Two loaves of artisan bread and a jar of Campari citrus marmalade, with a slice of bread smeared with the marmalade on a wooden cutting board.

Campari Citrus Marmalade

A little sweeter (and a lot more vibrant) than traditional English marmalade thanks to the notable presence and complexity of the classic Italian apéritif. Here’s how to make it.

Two white bowls filled with red posole with pieces of tortilla and lime wedges on the side.

Red Chicken Posole

In Nahuatl, pozole means “make a big batch of this on the weekend and reheat during the week after soccer practice.” (Not really.)

A glass jar half filled with apple cranberry sauce, with a second jar of applesauce in the background.

Apple Cranberry Sauce

Apple cranberry sauce. Not quite as American as apple pie. Not until you taste this version, that is. Sweetly tart and superbly lovely with turkey and pork and so, so much more.

Three bottles filled with homemade Sriracha sauce.

Homemade Sriracha Sauce

This traditional and incendiary Thai condiment has incited quite the following. Here’s how to save yourself a trip to your local Asian market.

A Ball jar filled with chive blossom vinegar and the blossoms

Chive Blossom Vinegar

Remember your mom telling you, “Pretty is as pretty does…”? This lovely elixir knows no distinction–it’s just pretty through and through.

Avocado chutney in a bowl with a large spoon, beside half an avocado, chilies, and garlic.

Avocado Chutney

Avocado chutney, like guacamole with an Indian-style upgrade, is a terrific little snack or even breakfast. Just spicy enough for everybody to enjoy.

Spicy cranberry sauce in a grey pottery bowl on a white tablecloth.

Spicy Cranberry Sauce

A sweet-tart little condiment to slather on everything on your holiday table. It gets a little bit of heat from ginger, cloves, cinnamon, and chile.

Adobo seasoning in a small bowl with a wooden spoon full of seasoning.

Adobo Seasoning

A flavor-packed adobo spice mix that contains less salt than store-bought, so go ahead and sprinkle it on anything that needs to be perked up.

Schug in a pottery bowl, on a wooden plate with a spoon and garnished with cilantro.

Schug

A brightly herbal, spicy, garlicky condiment that brings spice to anything you might want to dip in it. Seriously, it goes on nearly everything.

Cinnamon butter in a white bowl on a marble counter, with a spoonful of cinnamon next to it.

Cinnamon Butter

A sweet smear of cinnamon goodness never hurt anything. Biscuits, toast, muffins, anything else that needs a quick and easy upgrade.

Four bottles of pepper sherry.

Pepper Sherry

What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then drizzling it over everything? Exactly.

A bulb of roasted garlic with the top cut off, a sheet of aluminium foil in the background.

Easy Roasted Garlic

If you’ve been waiting for a sign that you should start roasting your own garlic, consider this it. Once you taste it, you’ll wonder why you waited.

A bowl of butternut queso surrounded by tortilla chips, a hand dipping one into the queso.

Vegan Butternut Queso

A vegan queso dip for anytime you feel like a little snack that’s better-for-you but still super tasty. Perfect for dipping, drizzling, and dousing.

A close-up of a glass jar, filled with sliced, pickled zucchini and a few slices of onion.

Pickled Zucchini

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.

A metal sheet pan, covered with spread out tomato paste.

Homemade Tomato Paste

Never again tussle with that teensy tin can that always contains too much or too little paste for your recipe. Not with this mellow, caramelized homemade conserva.

frozen cubes of green herbs in olive oil on a cast iron pan.

How to Freeze Herbs

When life hands you an abundance of herbal loveliness, pull out your ice cube tray, add some olive oil, and save that loveliness for another day.

Bobby Flay's barbecue sauce being poured from a pot into a white bowl.

Bobby Flay’s Barbecue Sauce

This sweet and spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.

An open jar of peach salsa next to three fish tacos topped with peach salsa.

Peach Salsa

Peach salsa works its considerable magic on anything you pull from the grill. And it’s obscenely easy to make from surplus stone fruit.