Wild mushrooms are delicious but can be hard to come by, and this recipe makes a little go a long way. Boletes, chanterelle, and oyster mushrooms are a natural fit, but you might also use the woodsy Hawk’s wings or vibrant red lobster mushrooms. If you can’t find wild mushrooms, cultivated varieties from any grocery…

Just as I was wondering what on earth I would do with all of the basil, oregano, and chives in my garden, here came a note from Ginny M. of Minnesota: “I love using flavored vinegars. How can I make my own?” Her note reminded me that herb vinegars are so easy to make, but…

Sautéing figs with plums, shallots, and balsamic vinegar turns these simple ingredients into a savory, sweet, tangy sauce with a deep burgundy color, perfect for autumnal feasts. I serve it alongside roast pork, as a chutney for curry, and even as jam on my morning toast. I love this type of sauce—with just a few…

This ubiquitous green sauce appears in a myriad of cuisines, menus, and dishes. Keeping the ingredients to three or four soft herbs allows for each one to come through, a touch of garlic makes it aromatic, and olive oil adds richness and helps bring out all the fresh flavors. I add a bit of spice…

As Mexican condiments go, salsa and guacamole get most of the attention. But chamoy, lesser-known in the north, might be more important. This fruit-based sauce is sweet, sour, salty, bitter, and muy picante, all at once, a complete flavor that goes with everything. It embodies a certain boldness that’s common in Mexican food. Guided by tradition…

If you’re looking for a condiment that multitasks and tastes stand-alone delicious, then look no further than harissa. Harissa is a smoky red pepper sauce traditionally used in North African cuisine. You may know it as a fiery one-note paste sold in a tube, or as a jarred red sauce with a salsa consistency. Essentially,…