condiments

What Exactly Is Teriyaki Sauce Made Of?

All about the Japanese sauce that loves chicken

Jun 11, 2013 1:31 pm

If you're going to, uh, chicken out and order teriyaki instead of sushi, you should at least educate yourself on what makes that sauce so magical. Magical enough to want chicken instead of eating sushi with everyone else, at least. Take a peek inside the bottle after the jump.

What To Eat: Lunch

Get Hip With Strawberry-Tomato Relish

Tomatoes and strawberries: good summer lunch pals

Jun 10, 2013 11:31 am

Last week I extolled the virtues of tomatonaise, a condiment I realize I didn't make up but which I slather on everything as soon as the summer tomatoes are ripe. So like...just this past weekend. I got a tip from one of my favorite food insiders in the world on how to liven up strawberries and tomatoes at the same time, and what that means for your lunch.

The Basics

Lush Life: Caviar Butter Recipe

Butter gets all dressed up for the party

Jun 5, 2013 12:02 pm

Just when you thought butter couldn't get any better, a cookbook teaches us the very important lesson that yes, it can. Lucy Vaserfirer's Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Ever spread caviar butter on toast for the fanciest toast known to man? Now's the time.

What To Eat: Lunch

Tomatonaise Is The Condiment Of The Summer

Chopped ripe tomatoes and mayo make a juicy lunch

May 30, 2013 11:31 am

Happy first hot day of the summer! I'm super happy because hot weather, besides making blow-drying one's hair absolutely excruciating and sweaty enough to basically be pointless, means there will most likely be tomatoes at the farmers market this weekend. And that means tomatonaise sandwiches.

The Basics

Just When You Thought Butter Couldn't Get Any Better, Red Chile Butter Enters

Spicy butter infused with three different chiles

May 21, 2013 3:01 pm

Just when you thought butter couldn't get any better, a cookbook - Lucy Vaserfirer's Flavored Butters - teaches us the very important lesson that yes, it can. Next up, an earthy, fiery-hot spread for cornbread or topping a steak. You can even fry an egg in it for a spicy effect.

The Basics

Caramelized Onion Butter Recipe

Try this savory-sweet finishing butter on any dish

May 6, 2013 4:31 pm

Just when you thought butter couldn't get any better, a cookbook teaches us the very important lesson that yes, it can. Lucy Vaserfirer's Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Cause why use anything else when butter's around? First up, everyone's favorite thing, ever: caramelized onions.

What To Eat: Lunch

Favorite New Condiment: Grasshopper Salt

Citrusy, tangy and salty...but with more bugs!

Apr 11, 2013 11:32 am

On a recent trip to Oaxaca, I picked up a couple of shakers of Salpulin, sal de chapulin, or grasshopper salt. It's a salty-spicy-limey blend of powdered grasshoppers, salt and a few other mystery ingredients I don't care to investigate because the stuff is delicious enough that it could be crack and I'd still sprinkle it on everything. Buy a bottle at a Latin grocer. Here's how to bug your lunch.

What To Eat: Lunch

Duxelles Dreams Spawn The Shooter Sandwich

Fun with shrooms and a vintage Food Network memory

Mar 21, 2013 11:31 am

What does insomnia and two fat British ladies have to do with a Frankenstein-like mashup the Epic Mealtime guys would be proud to call their own? It's called the shooter's sandwich, and it stars a mushroom mix you should definitely get in on. Your turkey club cowers in fear.