Category Archives: Condiments

Recipe: Quick Pickled Onions

Why put regular onions on your burger or sandwich when you can have pickled onions? Makes 1-2 cups. Ingredients: 1 red onion, sliced thin 3/4 c cider vinegar 3/4 c water 1 t pickling spices 1 t kosher salt 1 clove … Continue reading

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Recipe: Mexican-Style Pickled Vegetables (Escabeche)

In better California burrito places you always find a container of escabeche alongside the various salsas. Jalapeños and other vegetables (carrots, onions, maybe some cauliflower) are sweated in a bit of oil then simmered with spices and vinegar. I started … Continue reading

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Recipe: Pickled Beets

I followed the pickled beets recipe in Food in Jars, which is an excellent source of canning advice, but reduced the sugar content significantly. These are nice with arugula or green lettuce, blue cheese and glazed walnuts and a mustardy … Continue reading

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Recipe: Mystery Creek Ranch Dressing

Like the best selling brand, but with 30 calories per serving compared to 140 for Hidden Valley Ranch Dressing. Which means you can dip veggies all day, guilt-free. Makes 1 cup (8 2-T servings). Ingredients: ½ c whole milk buttermilk* … Continue reading

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Recipe: Red Boat Onions

Delicious accompaniment to burgers or almost anything savory. Takes just minutes and a couple simple ingredients to add a new level of complexity and flavor. Ingredients: 4 medium onions (preferably Vidalia or other sweet variety), peeled and sliced crosswise 1 … Continue reading

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Recipe: Steak with Green Chimichurri Sauce

John Winnek shared this refreshing Argentine steak condiment in our Market Bistro grilling class. You can use some as a marinade, but be sure to save plenty to serve on the plate with the meat. It’s great for sopping up … Continue reading

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Recipe: Salvadorean-style Curtido

This is the slaw that’s served on the side with pupusas (Salvadorean-style stuffed tortillas). Curtido is a bit intense to eat on its own, but that intensity makes it ideal for any recipe where you want to add the crunch of … Continue reading

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Recipe: Vietnamese Pickled Daikon (Do Chua)

This is the crunchy condiment found in bahn mi. It’s supposed to be an equal amount of carrots and radish, but carrots are hard to shred so I use just enough for color. Can also be eaten as a slaw. … Continue reading

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Recipe: New York Hot Dog Relish

This is my take on the onion and tomato relish served with Sabrett’s and other “dirty water” hot dogs by vendors on the streets of New York. It’s sweet and sour and a little spicy and goes great on hamburgers … Continue reading

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Recipe: Homemade Teriyaki Sauce

Got mirin? If you’ve dallied with Japanese cooking the answer is yes. Here’s a useful way to apply that half-bottle moldering on the back shelf of the pantry. Even if you have to buy mirin, this is still better than … Continue reading

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