Condiments

Parsley garlic butter. Easy to make. Always worth having on hand. And packed with flavor.

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.

Is there anything better than roasted garlic? We think not. Three ingredients. Almost no effort. And yet what results is both complex and versatile and knee-wobblingly lovely.

These kaleidoscopic little lovelies don't require the typical processing and patience that classic pickles demand. Woohoo!

Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.

Millions have become adept at slathering mayo on all manner of food stuff. Yet few have attempted to make it at home. This foolproof recipe may change that.

Each Portuguese family has its own rendition of this classic, a pantry staple known as massa de pimentão. Here's how David has amped it up several notches and in the process created something new.

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.

Some days are, without a doubt, cloudy with a chance of sprinkles. Just perhaps not the sorta sprinkles you were expecting.

Why pay a ridiculous amount of money for a small jar of clarified butter or ghee when you can make your own?

A milder alternative to the classic basil pine nut pesto, this requires just toss spinach, roasted almonds, Parmesan cheese, lemon juice, and olive oil in a food processor and buzz until smooth. Ten minutes and you're done.

You'd never, ever guess how quick and easy it is to make this authentic Indian condiment at home. And let's not forget how delicious it is. So much so that folks are calling it "outstanding" and "magic." Enough said.

The finest Italian picked vegetables are whatever veggies you love left to soak in vinegar, spices, and herbs. So easy. So addictive.

Perhaps the simplest way ever to gussy up a piece of plain fish, a bland chicken breast, even out-of-season veggies.

We can think of no more compelling reason to indulge in toast for breakfast than this sweetly tart marmalade.

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.

Nothing says "I love you" like sharing steak swimming in a puddle of melting herb butter. Consider it Cupid's little helper.

Or, as we like to say, quickles. And we mean quick not just in terms of how little time they take to make. But also in terms of how quickly they'll disappear as you're blissing out on them.

Mango guacamole. Don't judge. Not until you've tasted just the sweet heat that comes from adding tropical fruit and habanero to classic guacamole.