Condiment

Making good vinegar, unfortunately, isn’t as simple as just leaving a bottle of wine open for a few months.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

This jewel-toned salsa recipe can be used on more than just crackers.

There’s no substitute for quince, which is closely related to apples and pears. If you can’t find it fresh, look for a high-quality quince jam from a Middle Eastern market.

This dead-simple walnuts recipe is sweet and savory, which means you can take it in either direction. It’s an amazing sundae topping and would transform an ordinary bowl of oatmeal into a thing of greatness, but you could also serve it on a cheese board or as a condiment for roast pork chops. Choices!

If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.

This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.

What to do with that overzealous orchard haul? Homemade apple butter is the answer.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

This paprika honey mustard, along with Canadian bacon and pineapple relish, helps make up the Hawaiian Dog.

This recipe is such a basic go-to, you can use it on just about anything, from salads to sandwiches, buffalo wings to buffalo hot dogs, and so much more.

This spicy mayo, along with nori sheets, shishito peppers, and sesame seeds, helps make up the Shishito Dog.

These pickled carrots, along with peanut satay sauce, red chiles, cilantro, and crushed peanuts, help make up the Banh Mi Dog.

This corn salsa, along with mayonnaise and tomatillos, helps make up the Elote Dog.

This ginger-scallion relish, along with hoisin BBQ sauce and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

To bake or cook with the finished ghee, figure ½ tsp. infused butter per portion (e.g., make 24 cookies from 2 oz. butter). Wait at least one hour after eating before having more—it can easily take that long for the effects to be felt, and you don’t want to overdo it.

The sweet and sour flavors in this condiment are a perfect accompaniment to a cheese board, and we’d also happily spoon some inside a grilled cheese for a change.