condiments

A Scandinavian-style pickle that’s distinctly sweet, just a little sour, and subtly perfumed with dill. So simple it doesn’t even require turning on the stove during the dog days of summer.

• Quick Glance
• 15 M
• 6 H, 15 M
• 6

Dubbed “magic sauce,” this zingy green sauce lends an exaggerated oomph to just about anything. Watch how quickly it disappears and you’ll understand the magic.

• Quick Glance
• 10 M
• 10 M
• 0

Ridiculously easy to make yet complex as heck in taste. Slightly sweet with only a hint of heat. Kid-tested and adult-approved.

• Quick Glance
• 20 M
• 1 H, 50 M
• 0

No, making homemade jam doesn’t need to be a big production. Not with the right recipe, anyways. This small batch raspberry preserves shows you how simple it can be.

• Quick Glance
• 45 M
• 45 M
• 6

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.

• Quick Glance
• 45 M
• 3 H, 30 M
• 8

A small batch of everyone’s fave spring preserves that comes together with ease and melds the intoxicating taste, texture, and fragrance of strawberries mingled with rhubarb. No canning required.

• 30 M
• 30 M
• 2

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.

• 1 H, 15 M
• 1 H, 30 M
• 50

This tangy vinegar-based barbecue sauce, typical of eastern Carolina-style ‘cue, is exactly what you want—nay, need—for anything you pull from your smoker or grill.

• Quick Glance
• 5 M
• 10 M
• 4

A tongue-tingling chile oil with a haunting and earthy and floral taste thanks to the dance of dried chiles, Sichuan peppers, cinnamon, cloves, and star anise.

• Quick Glance
• 15 M
• 2 H, 15 M
• 0

The stinky spring alliums known as ramps are a garlicky and ephemeral specialty. Get them while you can and then turn them into an (almost) everlasting compound butter.

• Quick Glance
• 10 M
• 10 M
• 0

Hot peppers. Salt. Vinegar. And patience. That’s all you need to earn bragging rights as the maker of the best hot sauce ever.

• 25 M
• 7 D
• 21

Let’s get clear about what hummus is and what it ain’t. Real hummus tastes like nothing but hummus. Not fancy. Just perfect.

• 10 M
• 1 H
• 24

Weird, we know. But it uses up all that leftover celery languishing in your veggie bin. And it goes SPECTACULARLY with cheese. You’re welcome.

• Quick Glance
• 1 H, 15 M
• 1 H, 15 M
• 0

A Portuguese classic made with red peppers, caçoila de Pico is a slowly simmered affair that’s well worth the wait.

• 20 M
• 4 H
• 17