Category Archives: Condiments

Recipe: Salvadorean-style Curtido

This is the slaw that’s served on the side with pupusas (Salvadorean-style stuffed tortillas). It’s 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. If you have to buy mirin, this is still better than the … Continue reading

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Recipe: Funny Bryan’s Texas BBQ Sauce

It ain’t Sonny’s, but it’s in the ballpark. And it’s super easy to make. If you’re going to sauce your meat, this is as good a choice as any. Adapted from this but don’t follow their advice on mopping your … Continue reading

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Recipe: Buttermilk Blue Cheese Dressing

After experimenting with a number of blends, this one had me lapping my plate like a hungry kitten. Sturdy enough to hold its own as a salad dressing, dipping sauce, or fried wing accompaniment. Makes about 1 1/2 c. Ingredients: … Continue reading

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Recipe: Easy Kosher-Style Pickles

These are darn close to Guss’s in my opinion. All you need is cucumbers, water, salt, garlic and patience. Ingredients: A pound or more of nice pickling cucumbers Water Kosher salt or another non-iodized salt A handful of garlic cloves, peeled … Continue reading

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Recipe: Carrot Pickle for Dave Chang

I found this recipe on chow.com originally, but it was way too sweet. After adjusting the ingredients I discovered it was the same pickling proportion used by David Chang in the Momofuku cookbook. If you want to mess with people, … Continue reading

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Recipe: Nam Pla Prik Manao Kratiem (Thai Crack Sauce)

This recipe makes the incredibly addictive Thai sauce that is in many restaurants but kept away from farangs (westerners). Typically it is on the waiters’ stand or in the kitchen and you have to ask for it. This is a … Continue reading

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Recipe: pickled Onion a la Mexicana

Adapted from Elizabeth Lambert Ortiz’ “The Complete Book of Mexican Cooking”, a Bantam paperback published in 1968. Ingredients: 1 onion, peeled and sliced very thin Salted water for soaking 3 serrano chiles or 1 jalapeno, sliced ½ t dried oregano … Continue reading

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