Condiment

Salting the radishes keeps them crunchy, and keeps the yogurt dip from turning pink.

Try this tossed with cooked soba noodles or drizzled over seared salmon.

Add this harissa to your next tomato sauce or try it with our Roast Chicken with Harissa and Schmaltz.

Try this schmeared on toast, tossed with pasta, or dolloped on a baked potato.

Spoon some of this butter over a pork chop during the last minute of cooking.

Try these sprinkled on peanut butter toast or stirred into plain yogurt that's been seasoned with fresh lemon juice and salt.

Try this with white beans on toast, in salads, or puréed and spread on pita.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

These bright zesty pickles are equally at home in a cocktail as they are in a salad, with pâté, or as part of a cured meats and cheese board.

Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.

An easy fruit chutney with a tangy sweet-tart taste perfect with poultry and pork

To choose a fresh tomatillo, they should be firm and the husks mostly intact. A split is ok, but you want them looking pretty tight. Roast the onions here if you like a deeper, caramelized flavor, or add them in raw for a more authentic salsa.

Some say using a blender rather than a food processor results in a smoother puree. When combining pesto with pasta, Ligurians mix a small ladle of the cooking water into the pesto just before adding the noodles; this dilutes the concentrated sauce and helps it adhere to the pasta.

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

Spoon this quick dessert sauce of fall-spiced grapes over pound cake or ice cream.

Vinegar and strawberries become best friends in this flavorful infusion.