Condiment

Just three ingredients make a fresh and bright uncooked relish—and the colors are beautiful, too.

Boiling down the cider gives great apple flavor; parsley adds color and freshness.

Smith slyly doctors the sweet-tart Italian condiment to gain an unmistakable berry flavor with a little tangy crunch.

Like tsatsiki, but with cilantro standing in for the mint, this tangy sauce packs a sneaky cayenne kick and makes an ideal accompaniment to grilled shrimp as well as the rice pilaf and the chicken kebabs.

A classic crowning touch for Italian-style braised veal shanks, this sprinkle of citrus and herbs adds freshness to long-cooked short ribs, too.

In clarified butter, the milk solids are removed so the butter doesn't burn as easily. This can be made at least a week ahead.

Here's an autumnal twist on pesto—with walnuts standing in for pine nuts and with a mix of herbs in place of summery basil. It's great on pasta or chicken.

Common in Latin American cooking, this orange oil infuses dishes with instant depth and quite often with their signature golden color. We've made three times the amount you'll need for the yellow rice with pigeon peas because annatto oil is also called for in our recipes for arroz con pollo and Ecuadoran potato cakes with peanut sauce .

Salsa verde cruda This all-raw salsa can be thrown together in just ten minutes. And because it's made with tomatillos rather than tomatoes, it's less sweet and more refreshing than the more familiar red salsa. (We also think it's more interesting for topping Mexican dishes such as huevos rancheros or for eating with tortilla chips.)

You'll use this mixture to sweeten all three gelati. But the syrup is also useful for sweetening iced tea, fresh fruit drinks, and flavored cocktails.

Chef Floyd Cardoz of Tabla in New York City is known for blending Indian spices with local ingredients. Here, plums are cooked with star anise, clove, cinnamon, and ginger for a chutney that's perfect with bread and cheese.