So satiatingly superlative, this cheese sauce is going to whisper seductively to you to ladle it onto everything. And we do mean everything.
Why make your own mustard? Because you can. And if that’s not reason enough, there’s no comparison between this and the store-bought stuff. Enough said.
A novel take on the classic. Mint leaves, Parmesan, lemon, garlic, and peanuts (yes, peanuts), are blitzed in a food processor. It’s great on lamb, chicken, salmon, and pasta.
Creamy, cool, herby, and tangy, this homemade ranch dressing is unspeakably better than the stuff in a bottle or (shudder) envelope. Slather, drizzle, dunk, and dip away.
Man does not live by hot sauce alone. That’s why this authentic Burmese hot sauce also has notes of tart and sweet.
A simple dipping sauce, sandwich spread, and all around awesome something to slather, dunk, or otherwise devour with anything and everything.
The stinky spring alliums known as ramps are an ephemeral specialty. Get them while you can and turn them into an (almost) everlasting compound butter.
Slather, schmear, and otherwise anoint all manner of things with this nifty flavored butter. Mmmm. Butter.
Boozy prunes. So damn good that in Gascony, you’re not invited over for coffee, you’re invited over for these little lovelies.
What’s chrain, you ask? It’s a heck of a traditional condiment with a bite to it. And it’s coming to a holiday table near you.