Sauces & Condiments

This thick garlicky sauce, made with strained yogurt, cucumbers, dill and lemon juice, is great slathered on warm pit...

This vibrant scallion oil gets its heat from red pepper flakes. It is delicious drizzled on soups, steamed or grilled...

This creamy, mayonnaise-based dill sauce is delicious with anything from fish cakes to steamed vegetables.

This thick raspberry-and-blueberry sauce is the perfect topping for yogurt, ice cream and even a piece of toast.

The warm heat of ginger perfectly complements sweet peaches in this thick fruit sauce that’s delicious on yogurt, ice...

Almond butter is easy to find in stores, but making it with smoked almonds in the food processor is crazy easy, and t...

Dukka (from the Arabic for “to pound”) refers to crushed nuts and seeds traditionally eaten on bread dipped in olive ...

This dish is loosely based on one that René Redzepi makes at his Copenhagen restaurant, Noma, using Nordic herbs...

At Daniel Patterson’s Bay Area house, René Redzepi used wild sage leaves in this tangy butter. He originally mad...

This creamy doughnut glaze is made with rich coconut milk that's been simmered with fragrant Kaffir lime leaves.

The delicate fragrance of bay leaves is lovely with ginger. "I add this syrup to a cup of English Breakfast tea," Gra...

Chinese five-spice powder gives an exotic Asian flavor to this simple glaze for doughnuts.

"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with any ...

Valerie Gordon created this caramel sauce with gray sea salt to pour on top of a luscious vanilla bean cake, but it's...

"The first time I had kimchi was when I arrived in New York City in 1986," says Jean-Georges Vongerichten. "I was lik...