150+ Condiments

Yes, a recipe for cinnamon sugar. Because ‪‎so often life leaves us wanting to be a kid again. And this proportion of cinnamon to sugar is the bomb.

Made the old-fashioned way, this gravy is terrific on fried chicken and even better on mashed potatoes. Cross our hearts.

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.

Nothing beats perfectly sweet tart homemade orange marmalade. Tart and sweet and eminently giftable...if, that is, you can bear to part with any. (We can't!)

How to put the rest of that bunch of basil languishing in your fridge to lovely use for drizzling, dipping, and dunking.

Whatever words we try to use to capture the essence of this Moroccan spice blend, they fail to do it justice. Best to experience it firsthand.

So-called "caramelized onions" that take just 20 minutes to turn a limpid softness and a pale golden are no substitute for the complex sweetness of properly caramelized alliums. Here's how to do it right.

Schmear this simple green sauce on anything and watch it disappear. And did we mention you can toss it together in minutes?

Doesn't get much simpler than this make-ahead cranberry sauce. Simply simmer cranberries, sugar, and orange until you hear a "Pop!" Then slide it in the fridge. Your work is done.

Sugar—well, molasses—and spice and everything nice. That's what pear chutney is made of.

Turn that alien-looking vegetable turns into something that’s surprising as well as satisfying.

A little sweet, a little sour, and a whole lotta delicious. And so obscenely easy to make, the most difficult part will be finding the patience to wait before trying them.

An innovative and enticing way to preserve summer's most ephemeral luxury for indulging all year long.

This quick refrigerator jam doesn't require canning and processing and preserving. It just requires strawberries, sugar, a pot, and a fridge.

Canadian by birth but Southerner by choice, chef Hugh Acheson makes a mean Korean kimchi. And just wait'll you learn his ideas for using it.

Sofregit is the Catalan version of the classic sofrito that is the foundation of many, many authentic Spanish dishes. Here's how to make it.

Everyone needs a classic, foolproof, go-to turkey gravy recipe. This is it. And all it takes is pan juices or drippings from your turkey, stock, butter, and flour. And a lot less time and effort than you'd imagine.

Savory, spicy, tangy, and oh so easy, this sticky apple cider glaze is the essence of autumn. Gussies up all manner of chicken and pork.

A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.

So long, Vlasic. Once you try your hand at making your own sweet relish, you can cross one more condiment off your shopping list.