Condiment

Active time: 20 min Start to finish: 20 min

No Thanksgiving dinner would be complete without cranberry relish. It can be made in large batches if you want to make enough for the winter.

A charming alchemy takes place when you "quick-pickle" red onions. They act very sweetly with a wide range of birds, meat, and fish, and I also use them in Papas a la Huancaina and Conch Salad.

This Middle Eastern spice mixture is so delicious we suggest doubling the recipe and using the extra for a snack: Dunk some bread (such as pita) in flavorful olive oil and then in the za'atar. Or sprinkle za'atar over plain yogurt and drizzle with olive oil, and you've got a terrific dip.

Salsa de Chile Serrano Frito Serrano chiles give this Mexican sauce its bite and light green color. Use it on warm tortillas or grilled meats.

"While in Vancouver, we had a wonderful meal at Diva at the Met. The star of the show was the Stilton cheesecake. Could you persuade the chef to part with the recipe?" asks Mark Horne of Laurel, Mississippi. Editors' note: Pairing Stilton and rhubarb may sound like a joke, but we had to try it. It turns out that the joke's on us — the combination is terrific. Chef Michael Noble caramelizes the top with a blowtorch, but we think the cheesecake is also delicious without the crackly crust.

Can be prepared in 45 minutes or less but requires additional unattended time.

Active time: 35 min Start to finish: 2 hr

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

Serve this Indian condiment with grilled chicken, curries or sliced tomatoes.

This recipe is an accompaniment for Panfried Pressed Poussins .

I like to serve these colorful peppers, drizzled with extra-virgin olive oil, as part of an antipasto platter. Active time: 2 hr Start to finish: 3 hr (plus 1 week for flavors to develop)

Pepper vinegar—the aromatic, piquant liquid from chiles that have been pickled for at least 3 weeks—is a household staple in many parts of the South. It is used in the kitchen and on the table to liven up stews and vegetable dishes. Store-bought pepper vinegar is available in southern supermarkets and West Indian markets.

Can be prepared in 45 minutes or less.

There is no dessert course in a traditional Japanese meal. Instead, pickles that refresh the palate are often the last thing eaten.

A simple dessert sauce that is absolutely delicious spooned over scoops of vanilla ice cream or frozen yogurt.