Condiment

Inspired by the Basque pintxo, this great-on-anything salsa packs a punch.

One jar of kimchi does a lot in this saucy, one-pan dinner. The chopped kimchi adds texture and tang while the brine from the jar bulks out the pan sauce.

No need for a candy thermometer in this easy recipe for butterscotch hit with warming ground cinnamon and a hefty pinch of salt.

Fresh or frozen blueberries team up with ground coriander in a versatile compote you can enjoy over yogurt, ice cream, or even toast.

Whether spooned over cheese, layered in a sandwich, or blended into a smoothie, this flavorful sauce is a guaranteed hit any time of the year.

Laced with plenty of black pepper, this bright mayo-and-vinegar-based sauce is a trademark of Alabama barbecue.

Slather this tangy, spicy, sweet condiment all over chicken wings, french fries, and more.

Inspired by sticky-savory char siu, these pork chops are treated to a finger-licking marinade, then tossed on the grill.

The hands-off process of straining yogurt overnight yields labneh, a thicker, creamy spread you’ll use in everything from dips to dressings.

Fiery kimchi stew with chewy hand-torn noodles is Korean comfort food at its finest.

With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.

This is the everyday Vietnamese pickle that you’ve seen and eaten countless times in banh mi, on rice plates, and in other dishes. Quick to make, easy to enjoy.

Thanks to a little tomato paste, Viet-style chile sauce is sweeter, fruitier, and friendlier than the fiery sriracha found in Viet American restaurants. 

Learn how to make Andrea Nguyen’s quick version of Kewpie mayonnaise, the cult condiment many cooks in Vietnam use to enrich banh mi and other dishes.

Inspired by classic blue cheese dressing, this citrusy version leans on pantry-friendly preserved lemon to bring the salty funk-factor.

A creamy dairy-free blender sauce with a kick that’s equally good as a dip for vegetables or a dressing for salads and noodles.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

This recipe makes a bright condiment for your Thanksgiving or Christmas table, but it's also a delicious, zesty topping for a breakfast of steel-cut oats.

A sleeper hit from Bon Appetit’s 1974 Thanksgiving menu, this mincemeat pie recipe is deeply fruity and loaded with warm spices.

A juicy, sweet, and spicy accompaniment for fish tacos, grilled chicken, or a big bowl of tortilla chips.