Nearly 2 percent of the land in the lower 48 states is lawn. In most populated areas, the percentage is much higher. It’s fair to say that most of us have too much lawn and not enough garden—especially this time of year, when you keep getting ambushed by little plants at the farmers market. You…
Grilling: It’s All About the Sauce—and the Seeds
It’s officially grill season. While you’re brushing off the grill grates and prepping your proteins and vegetables, don’t forget to make a bright and zesty sauce for serving. Herbaceous, citrusy condiments, such as salsas and pestos, will complement and elevate your charred grill food. And zhoug is one sauce you should consider adding to your…
The Pickled Carrots of Condiment Legend
“Are there carrots?” asked my friend. The question was not existential. He was coordinating many meals, and wanted to ensure a supply of proper condiments. “Carrots” means pickled carrots and peppers, packed in quart jars with a sweet and salty vinegar brine. Once upon a time, these spicy, crunchy pickles had served as a currency…
This Sweet, Sour, Spiced, and Boozy Cranberry Chutney Will Carry You Through the Holidays
Tradition has it that a Thanksgiving turkey dinner is not complete without cranberry sauce. Tradition also has it that every November, I find myself scratching my head, trying to reimagine cranberry sauce. I have nothing against cranberries, mind you—nor a sauce, for that matter. I couldn’t imagine the holiday table without a heaping bowl of…
Whip Up Lebanese Toum With Homegrown Garlic
The recipe for toum contains only garlic, salt, lemon juice, and olive oil. It’s as thick and creamy as mayonnaise and improves everything it touches. But before it’s time for toum, we have to discuss the task at hand: It’s time to plant the garlic. Select Your Garlic Autumn isn’t the usual time for planting,…
This 3-ingredient Plum Sauce Is Sweet, Sour and Salty
Plum sauce is a sweet-sour-salty condiment vaguely modeled after suin mui jeng (in Cantonese) or suan mei chiang (in Mandarin), which is made from the prunus salicina, a tree fruit more commonly known in English as Chinese plum, Japanese plum, or Japanese apricot. It has become a popular Chinese American dipping sauce for egg rolls,…
The Best Thing to Do With Fresh Herbs, Hot Peppers: Make This Put-It-on-Anything Condiment
Some of the best chefs I know are vegetable farmers, preparing their own produce in their home kitchens during the heat of summer. With a hungry crew grumbling in the fields, time is of the essence, but the rush won’t diminish the farm cook’s determination to serve fresh, high-quality produce at its absolute best. Cooking…
Recipe: Texas Barbecue Sauce
Everyone has their own idea of what “barbecue” is. Though frequently lumped all together, there are actually numerous distinctive styles of barbecue across the nation. These various styles differ on the preferred meats to the flavors of the sauces said meat is marinated and slathered in. So while there is no “true American barbecue,” we have…
The Secret to the Best-Ever Maple Butter Comes Down to This One Step
Whatever regular ol’ butter can do, maple butter can do better. The touch of sweetness and caramel-y, toffee notes alter butter so magically that it’s hard to believe how simple it is to make. Because maple butter has so few ingredients, it’s essential to ensure those ingredients are good quality. Here you’ll want real-deal maple…
Caramelized Onion Jam
This condiment is the flavorful reduction of slow-cooked onions with herbs and balsamic vinegar. Yes, it takes time and patience, but the result is a thick, sweet-savory-tangy sauce with incredible depth of flavor that can be used in a multitude of ways. I love it on burgers, as a topping to goat cheese toast, a…
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