Condiments and Sauces
A tangy, fresh-tasting ketchup is surprisingly easy to make at home.
Maple syrup intensifies the sweetness of tomatoes in this recipe for Tomate Confite au Sirop d'Érable. Serve these with toothpicks as an appetizer or on salads, pizza, and pastas.
Fresh herbs marry beautifully with lamb in this easy-to-make marinade.
According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel.
This thick, satisfying condiment has long been a favorite of salad lovers the world over.
This simple condiment is tasty on everything from ice cream to croissants.
Mangos add just the right amount of sweetness to this warm, spicy chutney.
Fresh jam is like summer preserved, to be enjoyed all winter long.
This light, clean flavored liquid is perfect for tomato consomme, tomato parfaits or even blended with vodka for a refreshing cocktail.
These chewy orange slices and their vividly spiced syrup are essential ingredients of our Pumpkin–Walnut Cake.
Wild berries make the best jams, of course, but if you can’t get them, good store-bought berries will do.
Rhubarb isn’t just for pies—add some spicy-sweet ginger, and you’ve got the makings of a lovely jam.
Preserve the flavor of fresh strawberries year-round with this preparation.
This unusual condiment is as pretty as it is delicately flavored.
This appetizer plays with cucumber's crunchy appeal by coating slices with a spiced cornmeal crust and frying them up until piping hot; a cool green goddess-style dip squelches the heat.
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