Condiments and Sauces
Farmgirl Fare (2)
Smitten Kitchen (2)
101 Cookbooks (1)
A staple of Cuban cuisine, this garlicky, citrus marinade perks up any meat or seafood.
This method delivers a brighter fresh-fruit flavor than jam made by cooking.
Fresh jam is like summer preserved, to be enjoyed all winter long.
"In England, serving roast lamb without mint sauce—a simple composition of fresh mint, sugar, and vinegar–is widely considered an egregious offense to taste and tradition. The Romans introduced the plant to English soil, and, as the 16th-century English botanist John Gerard pointed out, 'The smell of mint does stir up the minde and the taste to a greedy desire of meat.' " —Megan Wetherall, from "Dinner Mint"(April 2000)
This extravagant salsa makes a lively accompaniment for crab cakes.
This light, clean flavored liquid is perfect for tomato consomme, tomato parfaits or even blended with vodka for a refreshing cocktail.
This particular recipe comes from Puerto Viejo restaurant in Buenos Aires, but you'll find chimichurri, an indispensable sauce for grilled and roasted meats, on most tables in Argentina.
Strong-flavored fish, like bluefish or mackerel, go especially well with this sharp sauce.
This relish makes an intriguing complement to fish or game.
A healthier and more delicious alternative to the red-dyed maraschino cherries.
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
Here’s a tasty way to preserve late-summer peppers from the garden.
These chewy orange slices and their vividly spiced syrup are essential ingredients of our Pumpkin–Walnut Cake.
Of all the pebres we sampled while exploring the rodeo cuisine of Chile, we liked this version, with tomatoes, best.
This "black jam" is adapted from SAVEUR consulting editor Mireille Johnston's The Cuisine of the Sun.
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.
This updated version of a blender hollandaise sauce makes a tasty accompaniment for vegetables or poached fish.
This briny, creamy but chunky sauce is the perfect contrast to the richness of poached salmon.
This honey-lemon syrup restores the fresh apricot's essence hidden within, even spongy supermarket apricots.