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Sauces & Condiments

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Nettles—wild greens often sold at farmers’ markets—have a deep, earthy flavor. Because raw nettles can irritate bare ...

Andrew Zimmern loves to serve this spicy, chunky salsa alongside the leaf-wrapped Yucatán pork. Slideshow: G...

Wylie Dufresne slow-cooks onions with cloves to produce a sweet and fragrant condiment that’s great with grilled stea...

Quinoa has a reputation as every yoga instructor's favorite superfood, but chefs love it for another reason: It crisp...

Foams may seem passé, an overused chef trick. But their airy consistency can help make a good dish great. Consid...

Even so-called quick pickles can take several hours or overnight to marinate. But fill a siphon with pickle ingredien...

Traditional Korean kimchi usually involves tossing vegetables with garlic, salt, chiles and other flavorings and lett...

Richard Blais loves aerating all sorts of dressings and condiments in a siphon. The Sriracha-ranch (or “Sri-rancha,” ...

Tom Colicchio’s tangy, brightly flavored tomato jelly is great with grilled white fish, roast pork or poached chicken...

This terrific herbal vinegar from chef Dan Barber, of Blue Hill at Stone Barns, couldn't be simpler: It basically mak...

Richard Landau doctors store-bought ketchup with sautéed vegetables (sofrito) and Cajun spices. It's great on a ...

Made with instant pectin, this gingery strawberry jam from F&W’s Justin Chapple is amazingly fresh-tasting. Inste...

This creamy Spanish almond sauce uses green bell and poblano peppers instead of the usual red peppers. It’s lovely sp...

Instead of using the usual dried seafood to make this spicy, funky Chinese condiment, Richard Landau creates a vegan ...

Bagna cauda is a warm olive oil dip from Northern Italy that’s normally made with plenty of anchovies. Richard Landau...

These tart and aromatic plump blackberries are delicious in salads or served alongside cured meats and other charcute...

Toasted almonds and blistered tomatoes give this Sicilian basil pesto, known as pesto Trapanese, a deep, rich flavor ...

The lavishly spiced plum compote from the Republic of Georgia is Anya von Bremzen’s mother’s favorite condiment for g...

Schmaltz (chicken fat) is the new go-to fat in the food world, but it’s been indispensable in Jewish cooking for gene...

This delicious, easy pesto, made with roasted pistachios and fresh oregano, is perfect with roasted, grilled or steam...

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Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.