Brooklyn Delhi's Tomato Achaar blew my expectations away; hand-made in small batches by Chitra Agrawal in her Brooklyn kitchen using just garlic, tomatoes, chili powder, and tamarind, this artisanal version of the classic South Asian condiment has the most balanced, addictive flavor of any I’ve tasted. A tomato relish with an exotic accent
A Japanese condiment made from shio, or salt, and rice inoculated by koji, the mold used to make miso and sake, shio koji transforms fish, meat, and vegetables into sweet-salty, umami-packed vehicles of flavor.
Creamy cottage cheese combines with watercress, lemon, chive, and parsley to make a bright dip for raw vegetables. This recipe first appeared in our November 2013 issue along with Helen Rosner's story In the Raw.
Ketchup: when you hear the word, you know instantly what we're talking about. It's a sweet and tangy, thick and glossy condiment made from tomatoes. And though there’s more variety in ketchup now than there’s been in years (stalwarts Heinz and Hunt’s still dominate the market, but artisanal brands like Sir Kensington, First Field, and Portland Ketchup are making inroads), they all have that orange-red fruit in common. Keep reading »