Condiments and Sauces
Cocktail Party (1)
This ruby red chile- and spice-infused oil is a key ingredient in all kinds of Sichuan dishes.
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
This earthy mushroom-infused oil is delicious drizzled over soups, noodle dishes, eggs, salads, and more.
This relish is an easy-to-make version of Indonesian pickle.
Charring the vegetables for this dip gives the dish a smoky flavor.
Fried shallots make a terrific topping for steaks, salads, and soups.
Sweet Miso Corn Cakes with Basil Parsley Pesto
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