condiments

Footlong Kimchi Hot Dog Recipe

This kimchi dog has a few inches on the competition
Apr 8, 2014 1:00 pm
footlong kimchi dog photo
Photo: Morgan Ione

When it comes to hot dogs, kimchi is the new sauerkraut. No offense to the classic shredded fermented cabbage, but kimchi is spicy and colorful in addition to being a perfect acidic component to a nice fatty dog, so kimchi wins. Need a little extra crunch? Nori flakes and wasabi peas are there to help. Why the footlong? Glad you asked. Answers, after the jump. 

Vinaigrette: Not Just A Salad Dressing

It's the social butterfly of the condiment world
Apr 2, 2014 11:30 am

Vinaigrette is not that goopy syrupy-sweet yet tongue-curlingly acidic sludge distributed over the spring mix on one side of your plate. That is fakeass salad dressing. Vinaigrette is not there to make your spring mix palatable. It's the fairy godmother of the condiment world. It can grant whatever acidic wish any dish desires. And now, a bunch of ways to address the matter at hand.

In Staunch Defense: Pairing American Cheese and Ketchup

If the combo doesn't melt you, you're made of stone
Mar 17, 2014 11:30 am

I developed an intimate relationship with grilled cheese sandwiches in high school. In an act of unprecedented faith, the dining hall provided an electric griddle where you could burn-it-yourself. It was there I discovered an unglamorous pairing with a heart of gold. If you've ever dipped something in ketchup, read on.

Soy Sauce vs. Tamari. Fight!

What's the different between the two soy sauces?
Feb 10, 2014 5:00 pm

Soy sauce vs. tamari. The question will always be asked: they're identical in the bottle and dish and pretty similar on the palate. So which one should you dip you sushi fish-side down into?

Maldon Sea Salt: Not Just For Dessert

How to steal caramel's BFF in time for lunch
Feb 10, 2014 12:30 pm

Enter, Maldon sea salt, greatest salt in the world. It's not for salting boiling water, brining or curing. It doesn't even have to be for cooking (but it might as well be because a 8-ounce box will last a long time). What it does best is sit on top of food, not melt and be crunchy. And not crunchy like hey, an eggshell. Crunchy like "that's delicious." Here's how to break it out at lunchtime.

10 Ideas For Dinner Tonight: Mustard

Sweet, spicy, tart and bold recipes with mustard
Jan 2, 2014 1:00 pm

As you can see by the impressive spread below, pretty much every protein and vegetable can be made a little better with some strategic mustard application. Not like squirting it all over your meal, like making it part of the meal. Mustard pumps up salad dressings, poaching liquid, breading and sauces like few other ingredients, so break out a bottle (ideally not squeezy) and rock a Bunny Dijon. 

      Ideas For Dinner Tonight: Ketchup Cravings

      Don't be shy to dip these recipes in the good stuff
      Dec 9, 2013 1:00 pm

      There's nothing you can do about a ketchup craving except indulge it. Don't be shy: ketchup goes on whatever you say it goes on, judgment-free. Many great food cultures like Indian, Southeast Asian and Filipino have adapted the basic formula to suit their cuisines. But we like the good old-fashioned American stuff. Here are a few suggestions for dishes that wouldn't mind a little dip.

          8 Reasons We're Crazy For Condiments

          Sriracha is only the start of this long obsession
          Dec 6, 2013 4:00 pm

          Here at Food Republic we have lots of love for condiments, be it the store-bought variety or those made all D.I.Y. style. Our Associate Editor and lunch columnist Jess Kapadia is particularly fond of the mayonnaises and pepper sauces of the world. With this in mind, we decided to round up a number of our favorite stories and recipes.

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