These Korean-style jalapenos that take a dunk in soy sauce and soda are perhaps not pickled in the traditional American sense, but pickled nonetheless. Wait'll you taste 'em.
Drizzle, douse, souse, or otherwise acquaint this emerald elixir with grilled steak, chicken, chops, seafood, or heck, anything.
A staple down South, these pickled peppers and the hot, hot, hot solution that bathes them have a kick that's as fiesty as it appears.
The traditional and incendiary Thai condiment has incited quite the following. Here's how to save yourself a trip to your local Asian market.
An American classic, this indispensable spice blend brings a taste of the Eastern Shore to anything, anywhere, anytime.
Best known as the earthy sauce bathing canned chipotle peppers, this Mexican staple is ridiculously versatile. And easy to make.
Blue Cheese Dip7/20
Tired of settling for an ordinary blue cheese dip that practically necessitates a search party to locate a stray chunk of cheese swimming in mayo? This one won't disappoint.
We've no idea where the saying "in a pickle" comes from, but we'd love to find ourselves in a jar of these subtly sweet specimens.
A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
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.
Maybe what the world needs is a single currency. Like jars of this sweet, rich, intense bacon jam that makes everything better.
Cheddar Cheese Sauce12/20
So satiatingly superlative, this cheese sauce is going to whisper seductively to you to ladle it onto everything. And we do mean everything.
Chili Honey Butter13/20
Sweet, spicy, and just a little sassy. That's what we think of this sensational synthesis of everyday ingredients. Slather it at will.
This sweet and spicy little number wooed us from our very first spoonful, banishing bottled barbecue sauce forever from our pantries.
Herb salt is, quite simply, herbs pummeled with salt to create a restaurant worthy condiment. Here's how to make it along with several incredible uses, whether fancy schmancy or simple.
We can't help but think that all we want for Christmas is jar after jar of this sweet-tart cranberry condiment.
What could be easier than plopping some hot peppers in a bottle of booze, setting it aside for as long as you can resist, and then drizzling it over everything? Exactly.
A peppery riff on the classic Italian condiment that may even have improved upon tradition.
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.
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.