Category: Condiments
Mustard is a Best Supporting Actor for Foods
From Dijon in French food to bright yellow ballpark on an American hotdog… from sweet German mustard on a bratwurst to hot Chinese mustard on an eggroll or steamed dumpling… from English mustard on a ploughman’s lunch to whole-grain mustard on a charcuterie board — mustard is a Best Supporting Actor for foods.
Give It Up for Cilantro Pesto, a Bright Green Flavor Machine!
What’s the Big Dill? All About Pickles
Pickles! Whether they’re hot, sweet, spicy, bread-and-butter, gherkin, relish, big dills or tiny cornichons, the pickle pucker is something I appreciate.
Gimme Chimichurri, Baby!
Chimichurri is a great sauce for fish, chicken, shrimp, steak, pork…you name it. It’s great as a dip for crudités. It’s a perfect condiment for a panini.
Smoked Salmon and Avocado-Dill Pita
The smoked salmon pita with avocado-dill spread is the essence of summer, whether at a picnic or a ladies’ luncheon.
Missing Jazz Fest; But at Least We’ve Got Muffuletta Pasta Salad
A Jazz-Fest inspired recipe: to soothe our lonesome-for-NOLA feelings, I made a Muffuletta Pasta Salad.
Spicy-Tart Cranberry-Orange-Pineapple Relish (The Best!)
Slightly sweet with just a hint of heat, this tart cranberry relish is the perfect complement to rich holiday food.
Pico de Gallo for Cinco de Mayo
Simple, bright and fresh, Pico de Gallo brings a liveliness to any dish it accompanies. And it doesn’t need a “quick mix”!
3-1-1 Balsamic-Honey-Dijon Dressing, or 3-1-2 for the Kicked Up Version
A super-simple salad dressing with a tangy kick that gets your taste buds to sit up and take notice.
Creamy Jalapeño Dip, AKA Stephanie’s Green Dip – Great for Game Day
My colleague and friend Stephanie makes the most marvelous dip, and we pester her to bring a batch to us at least monthly. It’s ‘formal’ name is Creamy Jalapeño Dip, but we mostly refer to it as Green Dip. And sometimes, Crack Dip (because it’s addictive). […]
Found Recipe: Churrasco’s Chimichurri
Churrasco’s chimichurri sauce is sooooo good: foodie-worthy and simple to make.
Found Recipe: McCormick’s Remoulade
My Aunt-Mom turned me on to this terrific and easy recipe for remoulade a few years ago. The recipe on the McCormick’s web site suggests serving it with boiled shrimp, which is how I first encountered it, but it is good in many, many other ways.
Pepper Jelly Slaw
Just Gotta Garnish
Garnishes and condiments are a supporting cast that add color and texture and provide complementary or contrasting flavors that highlight the main dish and make it a star.
Throw-Down Side: Quick and Easy Black Bean Salad
Sometimes we need a super-quick, super-easy side dish. Here’s one you can make in 5 minutes, if you have Pico de Gallo on hand. I make it when I’m serving a meal that already requires the brightness of fresh Pico. The Grill-Meister says that Pico de […]
Glover Gardens Salsa, an All-Purpose, Wonderful Recipe
I might be a Condiment-aholic. I love-love-love condiments. Especially those with southwest flavors. One of the simplest, oldest and best of the southwest condiments is salsa. I found a wonderful fresh salsa recipe years ago in a cookbook called Jane Butel’s Southwestern Kitchen, her Garden […]