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Narrow Results You've Selected: Condiments and Sauces Spring Saveur Vegetables Remove all Difficulty Easy (13) Cuisine American (6) Vegetarian (4) Gluten-Free (2) Quick & Easy (2) Vegan (2) Show all... Asian (1) Central/South American (1) Classic (1) Cuban (1) French (1) Healthy (1) Japanese (1) Kid-Friendly (1) Mexican (1) Middle Eastern (1) Other (1) Simple (1) Vietnamese (1) Occasion Backyard BBQ (1) Cocktail Party (1) Technique No Cook (8) Chill (2) Fry (2) Saute (2) Braise (1) Show all... Grill/Barbecue (1) Topic Recipe (16) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Main Ingredient:Vegetables"; var omni_prop8 = "Course:Condiments and Sauces,Season:Spring,Source:Saveur,Main Ingredient:Vegetables"; var omni_pageName="saveur:"+omni_prop12; 03/19/2013 Spiced Braised Rhubarb Orange juice, honey, and aromatic spices reduce into an intense syrup while tenderizing the rhubarb in this fruit compote. Issue #155 04/13/2008 Vietnamese Dipping Sauce (Nu'ó'c Châ´m) This classic Vietnamese condiment—which balances sweet, spicy, and sour flavors—is an essential accompaniment for crab spring rolls. Issue #111 11/06/2007 Bahian Salsa This condiment is made with fresh tomatoes, onions, chiles, and cilantro, all finely chopped and mixed together with lime juice. Issue #107 01/16/2008 Three-Chile Salsa This dark, almost chocolatey salsa would make a great accompaniment for seared steak or grilled pork chops. Issue #96 03/06/2007 Mango and Queso Blanco Salsa Ordinary salsa gets an extraordinary twist with the addition of fresh mango and mild Mexican cheese. Issue #85 07/23/2007 Green Goddess Dressing According to food authority Marion Cunningham, this dressing was created circa 1925 at San Francisco's Palace Hotel. Issue #70 10/16/2012 Poireaux Vinaigrette (Marinated Leeks with Herbs) The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them. Issue #68 07/23/2007 Thousand Island Dressing This thick, satisfying condiment has long been a favorite of salad lovers the world over. Issue #68 03/07/2007 Ripe-Mango Chutney Mangos add just the right amount of sweetness to this warm, spicy chutney. Issue #64 07/06/2011 Georgian Cilantro Sauce An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness. Issue #26 05/07/2013 Asparagus Mint Slaw Raw asparagus, carrots, and radishes get tossed with fresh mint and vinegar in this bright and crunchy slaw. Does Not Apply 04/14/2013 Fried Cucumbers with Sour Cream Dipping Sauce 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. Does Not Apply 04/10/2012 Pickled Ramps Pickling is a great way to preserve ramps, the wild spring onions that overflow at the market for a few weeks each spring. Does Not Apply 04/09/2012 Grilled Zucchini with Ramp Aioli The combination of grilled squash and a cool, creamy aioli flavored with ramps is springtime at its best. Does Not Apply 07/07/2011 Sweet Miso Corn Cakes with Basil Parsley Pesto Sweet Miso Corn Cakes with Basil Parsley Pesto Does Not Apply 05/25/2011 Cipollini Onion Hummus Gently browned cipollini onions add an unexpected hint of caramel sweetness to hummus, deepening its earthy flavors. Does Not Apply