Condiments

Think of condiments and you probably jump to the classics: ketchup, mustard and mayo. But the world of condiments reaches much further than what you typically put on a hot dog. Consider options like sambal oelek, a tangy, coarse chile sauce; neonata, an Italian spread made from infant fish; ssämjang, a spicy Korean paste; or ajvar, a garlicky Serbian red pepper relish. The culinary world has come up with many ways to instantly add heat, tanginess, sweetness and more to any food. F&W's guide to condiments takes you on a global taste journey with recipes from every corner of the world—and an ever-expanding list of new favorites.

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Food & Wine: Fruit Butter
Fruit Butter
Fruit butters are sweet spreads made by cooking fruit into a paste—it’s similar to jelly or jam, but is a bit smoother and spreads more like butter (hence the name). Some of our favorite ingredients to turn into fruity butter include apples, guava, figs and plums. Fruit butter is delicious on toast or pastries, but it’s also a great way to add a little sweetness to unexpected savory dishes—especially since there’s very little added sugar. Here, our best recipes for fruit butter.

Flavors We Love

Recipes


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