condiments

Pardon Me, But Real Dijon Mustard Comes From Burgundy, Not Canada

Birthplace of Grey Poupon still cuts the mustard
Dec 12, 2014 9:00 am

Dijon mustard is named after its birthplace, of course the beautiful old city of Dijon, the capital of France's famous wine-producing Burgundy region. Hence, the popular condiment commonly comes spiked with a dose of vin blanc. But, just like so many other things in the global marketplace these days, the product has been largely uprooted from its ancestral homeland. Chances are, the stuff you buy at the supermarket today doesn't come from Dijon. Heck, it probably doesn't even come from France. Yet, there remains a small number of regional producers in Dijon who remain true to the area's mustard-making traditions.

DIY

Slow-Cooked Pear Butter Recipe

A foolproof recipe for silky-smooth preserved pears
Oct 6, 2014 3:00 pm

DIY canning, pickling and fermenting is easy with food preservation and foraging expert Leda Meredith's latest book, Preserving Everything. Whether you're looking to store the last of your garden vegetables for the winter or simply craving a hearty stick of pork jerky, Meredith's techniques are time-tested and simple enough for the home cook to master. Ever spread pears on toast? No better time than the present.  

DIY

Go Apple Picking, Then Make This Apple Scrap Vinegar

Keep those peels and cores and ferment away!
Oct 3, 2014 11:00 am

DIY canning, pickling and fermenting is easy with food preservation and foraging expert Leda Meredith's latest book, Preserving Everything. Whether you're looking to store the last of your garden vegetables for the winter or simply craving a hearty stick of pork jerky, Meredith's techniques are time-tested and simple enough for the home cook to master. It's apple season! Use leftover scraps to brew your own vinegar — it's one of the most useful ingredients in the kitchen. 

Is Dexter Holland's Gringo Bandito The Best Hot Sauce In America?

Offspring singer's sideline tops Playboy rankings
Sep 24, 2014 10:00 am

That's right, the g├╝ero behind the incessant 1998 radio hit "Pretty Fly (for a White Guy)" has been slinging bottles of capsaicin-laden taco topping imprinted with his own lilywhite mug dressed up like Pancho Villa on the label. Is that irony? Perhaps intentionally so. In any case, he seems to be doing pretty well with it. But, is it the best? Enter the fiery condiment debate this way.

10 Things You Didn't Know About Mayonnaise

A look at the ultimate love it or hate it condiment
Aug 13, 2014 8:00 am

Few refrigerator staples inspire as much devotion and distaste as mayonnaise. Beloved by some, called "the devil's condiment" by others, mayo is nonetheless number one: market research firm Euromonitor reports that Americans spend $2 billion on mayonnaise annually, seconded by ketchup’s mere $800 million. Clearly, there is more to mayo than meets the aioli. With summer picnic season in full swing, we delve deep to get the skinny on America’s most controversial condiment.

How To Make Craft Beer Hot Dogs 3 Ways

Beer-spiked condiments make happier sausages
Jul 22, 2014 3:00 pm

Tired of suspiciously perky cooking show hosts? Us too. Enter Jonny Garrett, our champion at The Craft Beer Channel, which is much more important than the sun-dried tomato channel or fancy...whatever channel. In honor of Germany's recent World Cup win, Garrett whips up three hot dog variations: balsamic beer onions, beer-spiked currywurst sauce and beer mustard, which is not simply beer mixed with mustard. You'll see. 

Illustrated Kitchen Hack: How To Make Tomatonaise

Ripe tomatoes and mayo = summer condiment heaven
Jul 9, 2014 9:00 am

Welcome to Illustrated Kitchen Hacks. Just in time for the big weekend, here's how to make tomatonaise, our favorite condiment of the summer, presented in this easy-to-use visual format. Now you have absolutely no reason, including a short attention span, not to blend up a batch of this good stuff for your summer sandwich-crafting pleasure. 

The Most Blogged, Tweeted And Pinned Feta & Lemon Dip Recipe

Tangy feta dip is a super-versatile party staple
Jun 9, 2014 12:00 pm

If you want to talk about entertaining with minimal effort and maximum effect, Paul Lowe is your guy. The food stylist-turned-blogger has fans of his online magazine, Sweet Paul, all over the world. Channel his simple, elegant style through simple crafts and recipes and make your next party a memorable one. Got two minutes? Make this simple, delicious feta and lemon dip for chips, crudite or even the main course.

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