Creamy, tangy, and full of fresh herb flavor, this avocado-yogurt sauce brings together ripe avocado, Greek yogurt, lime, cilantro, and mint. Originally created for turkey cevap, it’s a versatile, cooling sauce that elevates just about anything.

Golden, silky, and deeply aromatic with garlic and lemon, this aioli is the kind of kitchen staple that quietly transforms everything it touches. Make it by hand or in the food processor, then try one of the easy variations like chipotle, roasted garlic, or lemon-herb.

Bring on the barbecue sauce magic: sweet honey, smoky chipotle, tangy vinegar, and a little kick from my Zippy Everything Rub. It started with ribs… but now I want it on everything.

Spicy Red Pesto made with serrano peppers, sun-dried tomatoes, and toasted nuts. Ready in 10 minutes and perfect for focaccia, pasta, and grilled meats.

These Quick and Spicy Pickled Red Onions add tangy crunch and gentle heat to tacos, burgers, and more. Made with apple cider vinegar, jalapeño, and garlic, they’re a bold, fridge-staple condiment from Glover Gardens.

This is a glorious recipe for pepper jelly, both beautiful and zestily tasty. Bonus track: a kitchen disaster story!

This versatile dip/spread recipe pairs the tanginess of Greek yogurt and lemon to perfectly complement the sharpness of horseradish.

A recipe for simple, rustic, absolutely pleasing, comfort-food-at-its-best marinara sauce: deep red, redolent with garlic, made brighter with basil, reminiscent of summer.

Pesto is a wonder condiment! This Glover Gardens version is extra nutty thanks to roasted mixed nuts and fresh walnuts or pecans—an herby, garlicky powerhouse for pasta, burgers, panini, vegetables and more.

A quick and easy recipe for cilantro pesto, with 26 ways to use it.

Avocado-dill spread is a super-simple, creamy, tangy condiment that stands up to spicy food and holds its own. In other words, it’s a keeper!

Hollandaise is a perfect little creation, a bright, tart and smooth sauce that transforms whatever it tops.

Slightly sweet with just a hint of heat, this tart cranberry relish is the perfect complement to rich holiday food.

Churrasco’s chimichurri sauce is sooooo good: foodie-worthy and simple to make.

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.

Junior League Cookbooks are like war bonds or Superman or Sunday School teachers: they can be counted on. That’s why this pork marinade is The BOMB.

One of my top ten foods is the condiment Pico de Gallo.  I love, love, love it! Simple, bright and fresh, Pico de Gallo brings a liveliness to any dish it accompanies. I use Pico de Gallo in tons of ways: in the traditional way, with Tex-Mex and…