condiments andamp seasonings

A recipe for dulse seaweed compound butter from Drifters Wife in Portland, Maine.

Recipe: Seaweed Butter

dulse seaweed (about

sourdough bread,

Storage: Store leftover butter in the refrigerator in a covered dish or ramekin, or spooned onto plastic wrap or parchment paper and rolled into a log. When kept in the fridge, the butter is best when eaten within 1 week; it can also be stored in the freezer for up to 3 months.Where to find dulse: Dulse is a seaweed that looks a bit like red lettuce and grows in the wild, on the Pacific and Atlantic coastlines. It is available at health food stores and Whole Foods, as well as online.

The Kitchn

Sheela Prakash

Step 1

Arrange a rack in the middle of the oven and heat to 225°F.

Step 2

Spread the dulse out in a single layer on a baking sheet. Roast until dry and crisp, about 30 minutes. Remove from the oven and let cool for 10 minutes. Transfer to a food processor fitted with the blade attachment and process into fine, crumb-sized pieces, but not total dust.

Step 3

Add the butter and process until completely mixed in with the dulse, about 30 seconds, scraping down the sides of the bowl as needed.

Step 4

The dulse butter can be used immediately or placed in the refrigerator for a couple of hours to firm up a bit first. Enjoy it spread on slices of sourdough bread as an appetizer or snack.

This velvety cheese dip pairs perfectly with soft pretzel bites. 

Creamy Stovetop Beer Cheese

sharp cheddar cheese (about 2 cups)

Gruyère cheese (about 1 cup)

unsalted butter

all-purpose flour

garlic powder

onion powder

(12-ounce) beer

milk

salt

Storing: Refrigerate leftovers in an airtight container for up to 4 days. Warm in a saucepan over medium-low heat, stirring occasionally, until heated through.

Kelli Foster

Grate 8 ounces sharp cheddar cheese (about 2 cups) and 4 ounces Gruyère cheese (about 1 cup) on the largest holes of a box grater. 

Melt 3 tablespoons unsalted butter in a medium saucepan over medium heat. Add 3 tablespoons all-purpose flour, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder, and whisk until the flour is completely absorbed, about 30 seconds. The mixture will be foamy and there should be no dry pockets of flour left.

While whisking constantly, slowly pour in 1 (12-ounce) beer and 1 cup whole milk. Bring to a simmer over medium heat, whisking often, 2 to 3 minutes. Continue to cook, whisking often, until thickened enough to coat the back of a spoon, about 5 minutes.

Reduce the heat to low. Add 1/2 teaspoon kosher salt and the grated cheese a handful at a time, whisking between each addition, until the cheese is fully melted before adding more. Serve immediately. 

A step-by-step recipe for making the versatile homemade beef broth. 

Homemade Beef Broth

beef

canola oil

carrots

celery (about 6 ounces total)

onions

garlic

tomato paste

parsley

thyme

bay leaves

black peppercorns

red wine vinegar

Kosher salt

soy sauce (optional)

ice cubes

Red wine vinegar substitute: Apple cider vinegar can be substituted for the red wine vinegar, although red wine vinegar has more acidity and pairs well with the beef.Pressure cooker alternative: Make sure the bones are cut into pieces no longer than 4 inches. Place the roasted bones, vegetables, and herb bundle with enough cold water to just cover the solids in a pressure cooker. Pressure cook on HIGH for 1 to 3 hours (the longer the time, the richer the stock). Let the pressure naturally release before straining.Storage:The broth can be refrigerated in an airtight container for up to 5 days or frozen for up to 4 months.

Tara Holland

Arrange a rack in the middle of the oven and heat the oven to 450°F.

Rinse 4 pounds beef bones thoroughly under cold water and pat dry with paper towels. Place on a large rimmed baking sheet. Drizzle with 2 tablespoons canola oil and rub onto the bones to coat. Arrange into an even layer and roast until lightly browned, about 30 minutes.

Meanwhile, cut 3 medium carrots and 3 medium celery stalks into rough 3-inch pieces. Peel and quarter 2 medium yellow onions. Smash and peel 3 large garlic cloves.

Remove the baking sheet from the oven. Flip the bones. Nestle the carrots, celery, onions, and garlic around the bones, tossing to coat in the rendered fat. Dollop 2 tablespoons tomato paste in small spoonfuls into the rendered fat on the baking sheet (you do not need to spread the paste as it will distribute during the simmering).

Step 5

Return the baking sheet to the oven. Roast until the vegetables are caramelized in spots, the bones are a deeper brown, and the tomato paste has caramelized and is slightly darker in color, about 30 minutes.

Step 6

Meanwhile, trim the bottom 3-inches of stems from 1/2 bunch fresh parsley; reserve the tops for another use. Place the parsley stems, 8 fresh thyme sprigs, 3 dried bay leaves, and 1 tablespoon whole black peppercorns in the center of 8-inch-square piece of cheesecloth (do a double layer of cheesecloth if the weave is large) or inside a coffee filter. Fold up the sides of the cloth or filter and roll to create a parcel; tie tightly closed with kitchen twine.

Step 7

Bring a kettle or a small saucepan filled with about 1 cup water to a boil over medium heat. Meanwhile, transfer the roasted bones and vegetables to a large, deep stock pot with tongs or a slotted spoon. Carefully pour off the fat into a heatproof bowl (if you want to save it for another use, pour through a fine-mesh strainer and refrigerate).

Step 8

Pour the hot water onto the baking sheet and scrape up any browned bits from the bottom with a wooden spoon. Pour the pan juices and browned bits into the stockpot.

Step 9

Add enough cold water to the stockpot to just cover the bones and vegetables, about 3 quarts. Add 1/4 cup red wine vinegar and the herb bundle. Bring to a boil over high heat. Reduce the heat to low and gently simmer uncovered, skimming the surface as needed to remove any scum from the surface (no need to skim off the fat, as this is removed once chilled), until it has developed a rich color and body, at least 4 hours and up to 12 hours. Top up with water for only the first couple of hours to ensure that bones and vegetables are submerged. The longer it simmers, the deeper the flavor and color.

Step 10

Remove any large visible bones and the herb bundle with tongs or a spider (if you used meaty bones, you can pick off the meat for another use) and discard.

Step 11

Line a large fine-mesh strainer with a double layer of cheesecloth or a layer of opened-out coffee filters and fit over a large liquid measuring cup or large bowl. Strain the broth in batches, letting it strain naturally without pressing the solids. It is ok to stir gently, but be patient if you can! It will take longer to strain through coffee filters.

Step 12

Discard the contents of the strainer. Taste and season the broth with kosher salt as needed. If you want a deeper color, add 1 to 3 teaspoons soy sauce.

Step 13

To cool safely, add 1 cup ice cubes to the broth (it won’t weaken the flavor if you’ve simmered for a sufficient amount of time). Let cool for 30 minutes, then refrigerate for at least 3 hours or up to overnight. Once chilled, you can easily pick off the layer of solidified fat; discard or add to the rendered fat you already saved.

This chili seasoning mix elevates any dish and only requires 6 ingredients that you probably have in your spice cabinet already.

How To Make Chili Spice Mix

chile powder,

chipotle chile powder

cumin

dried Mexican oregano

Storage: Kept in an airtight container, this seasoning mix will last for up to 3 months at room temperature. Use your chili seasoning wherever a recipe calls for chili powder.

Meghan Splawn

Make the chili seasoning. Place all the ingredients in a small bowl and whisk with a fork to combine.

Transfer to a jar: Carefully transfer the chili seasoning mix to a resealable container and store. 

Pickled watermelon rind is a sweet summer treat that also helps cut down on food waste.

Pickled Watermelon Rind

watermelon (7 to 7 1/2 pounds)

lemon

sugar

white vinegar

cinnamon sticks (they should fit upright

whole cloves

allspice

Storage: Once the canning jars have been sealed properly in the water bath, they are shelf stable for up to 1 year. Jars that either didn’t seal or have been opened should refrigerated and the watermelon rinds enjoyed within 1 month.

Kristina Vänni

Cut the rind off 1 medium watermelon, leaving a very small amount of pink flesh on the rind. Using a vegetable peeler or paring knife, peel the outer green skin from the rind. Cut the watermelon rind into 1-inch cubes. Measure out 2 pounds of the rind (6 1/2 to 7 cups).

Place the rind in a large non-reactive container. (I used an 8-cup plastic food storage container with a lid.) Add enough cool water to completely cover the rind, measuring the amount you use before you put it in. Add 1/4 cup pickling salt for each quart of water used and stir until dissolved. Cover and let soak at room temperature overnight.

Sterilize 5 to 6 pint canning jars and lids; keep warm until ready to fill. Prepare a water bath canner so the water is boiling and ready to process.

Drain the watermelon rind well. Place in a stainless steel stockpot. Add enough cool water to cover the rind. Bring to a gentle boil over medium-high heat. Simmer until the rind is tender but not soft, 12 to 14 minutes. Drain well and return the rind to the stockpot.

Thinly slice 1 medium lemon croswise and remove any seeds. Place in a small saucepan and add just enough water to cover. Bring to a rapid simmer over medium heat. Continue to simmer until the lemon is tender and nearly all the water evaporates, 10 to 15 minutes. Watch carefully to make sure the lemon doesn’t scorch. Drain off any remaining water.

Add the lemon, 4 1/2 cups granulated sugar, 2 cups distilled white vinegar, 2 cups water, 4 of the cinnamon sticks, 2 teaspoons whole cloves, and 1 teaspoon ground allspice to the watermelon rind. Bring to a boil over medium heat. Continue to simmer, stirring frequently, until the rind is translucent and the mixture is reduced in volume, 25 to 30 minutes.

Remove the cinnamon sticks and discard. Using a slotted spoon, pack the watermelon rind into the jars, leaving 1/2-inch headspace. Add a fresh cinnamon stick to each jar. Ladle the hot syrup into the jars, covering the rind and and still leaving 1/2-inch headspace. Remove any air bubbles. If needed, add more syrup to maintain the headspace. (Discard any leftover syrup.) Wipe the jar rims with a clean, damp paper towel. Apply the lids and bands.

Process the jars in a water bath canner for 10 minutes. (Start the timer after the water has returned to a boil.) Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals. Store in a cool, dry, dark place for up to 1 year. Any jars that did not seal can be refrigerated and used within 1 month.

In this salad, every ingredient has a purpose—lending texture, temperature, brightness and acidity to what turns out to be a symphony of flavors.

Smashed Carrot Salad

cilantro sprigs

lime

sour cream

kosher salt,

carrots (about 3)

coriander seeds

smoked paprika

kosher salt, divided

white rice flour

olive oil, divided

avocado

baby arugula

Flaky salt (optional)

Make ahead: The crema can be made 2 days ahead and refrigerated in an airtight container. The carrots can also be cooked up to 2 days ahead and refrigerated in a loosely covered container. Smash right before cooking.

Lish Steiling

Step 1: Make the crema:

Coarsely chop the leaves and tender stems of 6 fresh cilantro sprigs (about 1/4 cup) and place in a small bowl. Finely grate the zest of 1/2 medium lime (about 1/2 teaspoon) into the bowl (reserve the lime for squeezing at the end). Add 1/4 cup sour cream and 1/8 teaspoon kosher salt and stir to combine. Taste and season with more kosher salt as needed. Refrigerate until ready to use.

Step 1: Make the carrots:

Prepare a steamer for steaming. Heat the water over medium-high heat until simmering. Meanwhile, peel 1 pound large carrots (about 3). Cut on a slight diagonal into 2/3-inch thick coins.

Step 2: Make the carrots:

Place the carrots in an even layer in the steamer. Cover, reduce the heat to maintain a gentle simmer, and steam until the carrots are tender, about 12 minutes. Meanwhile, place 1 teaspoon coriander seeds in a large skillet over medium heat and toast, tossing occasionally, until fragrant, about 2 minutes. Transfer to a mortar and crush gently with the pestle until very coarsely crushed. (Alternatively, transfer to a cutting board and crush with the bottom of a small saucepan or frying pan.) Reserve the skillet.

Step 3: Make the carrots:

Transfer the carrots to a paper or a clean kitchen towel, arranging them into a single layer. Let cool slightly, 8 to 10 minutes. Meanwhile, place 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, and 1/4 teaspoon of the kosher salt in a medium bowl and stir to combine. Place 1/4 cup white rice flour in a wide, shallow bowl. Fit a wire rack over a baking sheet.

Step 4: Make the carrots:

Cover the carrots with another paper towel or fold the kitchen towel over the carrots. Using the heel of a hand, gently press on each carrot coin until it cracks and flattens slightly but isn’t falling apart. Season the carrots on both sides with the remaining 1/2 teaspoon kosher salt.

Step 5: Make the carrots:

Heat 3 tablespoons of the olive oil in the same large skillet over medium-high heat until shimmering. Fry the carrots in 2 batches: Working with one smashed carrot at a time, coat lightly in the rice flour, shake off any excess, and place in the pan. Fry until deep golden brown on the bottom, 3 to 4 minutes. Gently flip the carrots and continue frying until the second side is browned, 2 to 3 minutes more. Transfer to the rack.

Step 6: Make the carrots:

Once all the carrots are fried, transfer to the bowl with the spice mixture and gently toss to coat.

Step 1: Assemble the salad:

Halve and pit 1 small avocado. Using a large spoon to scoop out the flesh from each half and place cut-side down on a cutting board. Cut into 1/2-inch wedges, then cut half the wedges in half again so that there are two different sizes.

Step 2: Assemble the salad:

Arrange the fried carrots on a small platter. Nestle the avocado pieces around and on top of the carrots. Sprinkle with the coriander. Stir the sour cream mixture and dollop onto the carrots and avocado in 5 or 6 places. Scatter 1 cup loosely packed baby arugula over the top. Squeeze 1 teaspoon lime juice from the reserved lime. Drizzle the lime juice and remaining 1 tablespoon olive oil over everything and sprinkle with a pinch of flaky salt if desired.  

Creamy white beans and crunchy vegetables marinated in a honey-lemon vinaigrette is the ultimate make once, eat all week lunch.

The Ultimate Make-Once, Eat-All-Week Lunch

olive oil

honey

celery

red onion

grape or cherry tomatoes (1 pint)

parsley leaves

dill fronds

cannellini beans or chickpeas

Pecorino Romano

black pepper,

Storage: Refrigerate in an airtight container for up to 5 days. 

Patty Catalano

Make the dressing: Prepare the following, adding them to the same large bowl as you prepare them: Finely chop 1 clove garlic. Finely grate the zest of 1 medium lemon, then juice the lemon (about 1/4 cup). Add 2 tablespoons olive oil,1 teaspoon kosher salt, and 1/2 teaspoon honey, and whisk to combine.

Make the salad: Prepare the following and add to the bowl with the dressing: Halve 3 large celery stalks lengthwise, then thinly slice crosswise (about 2 cups). Halve and thinly slice 1 small red onion (about 1 cup). Halve (or quarter if large) 2 cups grape or cherry tomatoes. Coarsely chop 1/2 cup fresh parsley leaves and 2 tablespoons fresh dill fronds. Drain and rinse 3 cans cannellini beans or chickpeas. Finely grate 1 1/2 ounces Pecorino Romano cheese (about 1/3 cup). Toss to gently combine. Serve with more cheese and black pepper.

This pumpkin-spiced spread comes together in 30 minutes and is perfect for swiping on breakfast, snacks, and so much more.

Pumpkin Butter

pumpkin purée (not pumpkin pie mix)

apple juice

pumpkin pie spice

Rachel Perlmutter

Juice 1 medium lemon until you have 2 tablespoons and place in a medium saucepan. Add 1 (15-ounce) can pumpkin purée, 1/2 cup packed brown sugar, 1/2 cup unsweetened apple juice, 2 tablespoons honey or maple syrup, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon kosher salt.

Cook over medium-high heat, stirring occasionally, until bubbling vigorously. (If the pumpkin butter sputters too much in the beginning, add an additional 1/4 cup unsweetened apple juice). Reduce the heat to low and simmer, stirring occasionally and scraping the bottom of the saucepan, until thickened, 25 to 30 minutes.

Remove the saucepan from the heat. Let cool until room temperature, about 30 minutes. Transfer to an airtight container and refrigerate for up to 2 weeks or freeze for up to 2 months.

This fluffy, maple-flavored butter is perfect for spreading on toast, pancakes, or biscuits.

Homemade Maple Butter

maple syrup

cinnamon

Spice substitutions: Freshly grated nutmeg or pumpkin pie spice can be substituted for the cinnamon. Storage: Refrigerate maple butter in an airtight container for up to 1 week or freeze for up to 1 month. Some maple syrup might bead on the surface of the butter after a few days. Let the butter come to room temperature, then re-whip until smooth and well-combined. If frozen, thaw overnight in the refrigerator and re-whip before serving. 

Shilpa Uskokovic

Let 1 stick unsalted butter sit at room temperature until softened. Meanwhile, place 1/2 cup maple syrup in a medium saucepan over medium heat and bring to a simmer. Reduce the heat to medium-low and simmer until reduced by a quarter, 10 to 12 minutes (keep a close eye, as the syrup could boil over!). The syrup will look thick and coat the back of a spoon and the bubbles in the pan will be larger and slower. Remove from the heat and let cool completely, 20 to 25 minutes.

Beat the butter in a large bowl with an electric hand mixer until smooth and creamy, about 1 minute. (Alternatively, beat the butter with a whisk.) Add the cooled maple syrup, 1/2 teaspoon kosher salt, and 1/2 teaspoon ground cinnamon. Beat until fluffy and lighter in color, 1 to 2 minutes.

The easiest 5-ingredient stuffing, thanks to smart supermarket shortcuts.

The Easiest Thanksgiving Stuffing of All Time!

unsalted

pre-cut celery sticks, diced (about 3 1/2 cups)

(32-ounce) box low-sodium chicken or vegetable broth

bakery croutons (about 20 cups)

Halving the recipe: If serving a smaller crowd, this recipe can easily be halved. Use 4 tablespoons butter, 8 ounces celery, 1 (14.5-ounce) can low-sodium chicken or vegetable broth, 1 tablespoon soup mix, and 12 ounces bakery croutons. Dot with 1 tablespoon butter and bake in an 8x8-inch baking dish. Make ahead: The stuffing can be completely assembled, topped with butter, covered tightly with buttered aluminum foil, and refrigerated overnight. When ready to bake, let the baking dish sit out at room temperature while the oven heats. Bake for the same amount of time.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days of frozen for up to 1 month.

Grace Elkus

Melt the butter in a large pot over medium heat. Add the celery and cook, stirring occasionally, until tender, 5 to 7 minutes. Add the broth and soup mix, increase the heat to high, and bring to a boil. Remove from the heat, add the croutons, and toss until all the croutons are evenly moistened. 

If serving immediately: Cover and let the stuffing stand for 5 minutes. Serve warm.

If baking: Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with butter. Transfer the stuffing to the dish, spread into an even layer, and dot with 2 tablespoons of butter that are cut into small pieces. Butter a piece of aluminum foil and cover the baking dish with it, buttered-side down. Bake until warmed through, about 20 minutes. Uncover and continue baking until the top is crisp, 5 to 10 minutes more. 

This sourdough bread stuffing is packed with sausage, apples, fennel, aromatics, and herbs.

Apple Sausage Stuffing

sourdough bread

fennel bulb (about 8 ounces)

apples,

sage

pork sausage, preferably bulk

kosher salt, divided, plus more as needed

dry white wine (optional

chicken broth

Make-ahead: Prepare the stuffing and assemble the ingredients in the baking dish, leaving out the egg/broth mixture. Cover then refrigerate until ready to bake. When ready to bake, pour the egg/broth mixture over the top and bake according the recipe insturctions.Non-alcoholic: If not using wine, sub in with 1/4 cup broth and reduce, or omit this step all together.

Amelia Rampe

Arrange 2 racks to divide the oven into thirds and heat the oven and heat the oven to 300°F.

Tear or cut 1 loaf sourdough bread into 1/2-inch pieces (about 14 cups). Transfer the bread onto 2 rimmed baking sheets and spread into an even layer.

Bake until the edges of the bread are dry, about 20 minutes. Meanwhile, cut 5 tablespoons unsalted butter into 5 pieces. Cut 1 piece in half; use one of the pieces to coat a 9x13-inch baking dish, then use the second piece to coat a sheet of aluminum foil large enough to cover the baking dish.

When the bread is ready, set aside to cool. Heat the oven to 425°F. 

Prepare the following, placing each in the same medium bowl as you complete it: Finely chop 2 medium yellow onions (about 3 cups), 1/2 medium fennel bulb (about 1 1/2 cups), and 2 large celery stalks (about 1 cup). Mince 2 garlic cloves. 

Prepare the following, placing each in the same second medium bowl as you complete it: Finely chop 2 medium apples (about 3 cups). Pick 2 tablespoons fresh thyme leaves and finely chop. Pick and finely chop fresh sage leaves until you have 1/4 cup. 

Finely chop fresh parsley leaves until you have 2 tablespoons and leave on the cutting board.

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