Currently browsing category

Condiment

Red Eye Barbecue Sauce

I made this recipe for an assignment in culinary school—my first time making barbecue sauce. I have to say, it was the best barbecue sauce I had in a long time! The hint of coffee livens up the sweet barbecue sauce perfectly. —Evan Haut, Canton, Ohio

Sun-Dried Tomato Mayonnaise

I admit it—I’m a mayo fanatic. And I’m always looking for ways to kick it up. This tomato-y sauce is good slathered on burgers, brushed on grilled meats, or as a dipping sauce for just about anything. —Debbie Glasscock, Conway, Arkansas

Cajun Seafood Marinade

Seafood marinade the Cajun way is all about seasoning with garlic, cumin, chilis and pepper. I toss in fresh rosemary and thyme to enhance these tasty shrimp. —Dwayne Veretto, Roswell, New Mexico

Oven-Fried Pickles

Like deep-fried pickles? You’ll love this un-fried version even more. Dill pickle spears are coated with panko bread crumbs and spices, then baked until crispy. Dip them with ranch dressing for an appetizer you won’t soon forget.—Nick Iverson, Milwaukee, Wisconsin

Black Grape & Rhubarb Jam

Black grapes happen to be a favorite food of mine, so I combined them with rhubarb from the garden to create this sweet-tart jam. The crystallized ginger and spices add wonderful flavor. The soft-set texture and the bits of the grape skin also make this recipe a little different from …