If you’re serving an array of Indian dishes, having a side dish of raita—right alongside the chutney—is nonnegotiable. A staple of many Indian cuisines, this cooling condiment is a refreshing yogurt dip or sauce that complements everything from weeknight kebabs and parathas to celebration-worthy dishes like biryani or pulao. This raita recipe gets its creamy … Read more
People probably think I carry a purse that’s as big as your average toddler for fashion purposes—but those who know me well know I’ve actually got a serious arsenal of mini condiment bottles, packets, and jars slung over my shoulder at any given time. Why? Because sometimes mediocre salads and bland take-out desk lunches happen—this … Read more
This recipe for homemade lemon curd results in a spread that’s bright, tart, and impeccably smooth. Bonus: It requires only pantry staples, calling for nothing beyond lemons (the juice and zest), sugar, butter, and eggs. It’s also the simplest method we’ve ever seen. If you’d like to double down on its silkiness (and ensure you … Read more
I’ll never say no to a peanut butter and grape jelly sandwich, but fruit spreads can do so much more than be a sidekick to toast. They’re the glue that holds Linzer cookies together, fills hamantaschen, sandwiches an Italian rainbow cookie (or a rainbow loaf cake), and can even be used to glaze grilled chicken. … Read more
This recipe for strawberry preserves does not turn out run-of-the-mill store-bought strawberry jam. Here whole pieces of fruit float in a sweet, bright syrup that’s equally useful in the kitchen. To make it, you only need sugar, half a lemon, fresh strawberries, and sterile jars. Most of the prep time is hands-off: After you mix … Read more
The best mango chutney starts with firm-to-ripe fresh mangoes. While you can use defrosted frozen mangos in a pinch, they don’t have the same texture or beautifully balanced sweetness and acidity. Fruit notwithstanding, this mango chutney recipe is almost endlessly customizable. Add a pinch of cardamom, nigella seeds, mustard seeds, or black pepper to your … Read more
From David Lebovitz’s 2010 cookbook, Ready for Dessert, comes this easy orange marmalade recipe with a genius juicing method. By squeezing cut oranges over a mesh strainer, Lebovitz preserves the valuable seeds. He wraps them in cheesecloth and adds to the mixture of boiling water, sugar, and citrus—pith and all—on the stovetop, then simmers and … Read more
Let’s talk about that unassuming container of hummus in your fridge. Yes, that one. Because guess what? It’s not just a dip but your gateway to a next-level velvety dressing. Chickpeas aside, when you think of the typical ingredients that go into hummus—tahini, garlic, lemon juice, and olive oil—you essentially have the makings of a … Read more
Channeling Parisian patisserie for your bake du jour? Give this French buttercream recipe a go. Unlike American buttercream (a simple blend of creamed butter and powdered sugar) French buttercream can be slightly fussy. Both extremely light and exceedingly silky, it falls into the same family as meringue-based Swiss and Italian meringue buttercreams. The crucial difference … Read more
We won’t lie: A classic Italian meringue buttercream recipe requires some multitasking. You’ll heat a sugar syrup on the stovetop while whipping egg whites to soft peaks, and both must be ready at precisely the same moment. It’s a coordinated dance that many pastry chefs consider a necessary skill. With this short tutorial, you’ll soon … Read more