In the words of one of our recipe testers, “If this sauce is what Moroccan food is all about, then I’m all in.” Us, too.
Iceberg lettuce gets a serious upgrade with this creamy vinaigrette, a handful of herbs and red wine vinegar. Not only iceberg lettuce, you’ll slather it on everything.
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.
An American classic, this indispensable spice blend brings a taste of the Eastern Shore to anything, anywhere, anytime.
An easy technique that lands you a stash of dried citrus to fancy up all manner of everyday cooking and baking.
Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.
Best known as the earthy sauce bathing canned chipotle peppers, this Mexican staple is ridiculously versatile. And easy to make.
Perhaps the most iconic and indispensable ingredient in Moroccan cooking. And perhaps the easiest thing to make ever.
Mayo made with the magic that is aquafaba. No more pouring the leftover liquid from canned beans down the drain.
Making maple sugar at home isn’t difficult or tricky or fearsome. It’s actually crazy simple. And ridiculously tasty. And paleo-friendly.
Made with oranges, mandarins, and limes, this lovely fruit jam is essentially citrus on a spoon. Simple to make. Tastes complex as heck.