Condiments

Words escape us as to just how incomparable this made-from-scratch grape jam is compared to store-bought. That smile certainly says it all.

Perhaps the easiest chutney ever, this calls for simply simmering apples, onion, curry powder, tomatoes, and sugar, and then ladling it into jars. See? Easy.

You can't prolong summer. But you can prolong raspberry season with some lipstick-red berries, a little sugar, and this easy and unerringly helpful recipe.

This quickie hollandaise has all the luxuriant loveliness of the classic sauce yet comes together in just five minutes. Ideal for entertaining. Or the unabashedly lazy.

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

You may think you're going to gift these little half-pint jars of lemon curd, but who are you kidding? Our money says you'll be lapping it up straight from the jar.

Slather this irresistible butter over steak, fish, or poultry for some lovely lemony-herby lusciousness in just seconds. C'mon. You know you want some.

So satiatingly superlative, this cheese sauce is going to whisper seductively to you to ladle it onto everything. And we do mean everything.

Maionese de leite in Portuguese, milk mayonnaise--you heard us--is a creamy, eggless emulsion held together by oil, milk (natch), and a lotta love.

Summer tomatoes are turned into a sweet jelly that's a Portuguese classic. Use it as you would any jelly as well as with cheese plates.

A classic Thai trick for imparting a lot of oomph without a lot of ingredients or expense.

Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.