condiments seasonings

Summer Recipe: Pickled Yellow Squash

yellow squash

sweet onion, preferably Vidalia

red bell pepper

salt

cider vinegar

sugar

mustard

The Kitchn

Nealey Dozier

Step 1

Slice squash into very thin rounds. Remove both onion ends, peel, and cut in half lengthwise. Slice 1/2 of the onion into very thin strips, reserving the other half for another use. Seed and finely dice the bell pepper.

Step 2

Toss squash, onions, peppers, and salt together in a mixing bowl. Add a handful of ice cubes and just enough cold water to cover. Stir well to combine, and set aside for thirty minutes.

Step 3

Rinse the vegetables well and place in a colander or sieve to drain. Meanwhile bring the vinegar, sugar, and ground mustard to a boil in a small saucepan. Immediately remove from heat, stirring to make sure the ingredients are dissolved, and allow the vinegar to cool for 3-5 minutes.

Step 4

Gently pat vegetables dry with a towel and place in an airtight container. Pour vinegar over the mixture, tossing a fork to make sure all the slices get soaked. Cover and refrigerate until cool. Strain from brine before serving.

All you need is sugar, vanilla, and rhubarb to make this  jammy sweet-tart compote.

3-Ingredient Rhubarb Compote

rhubarb stalks (6 to 7 medium)

vanilla bean, vanilla

Storage:  Leftovers can be refrigerated in an airtight container for up to a week or frozen for up to 3 months.

Sheela Prakash

Trim 1 pound raw rhubarb and cut crosswise into 1/2-inch pieces (about 3 cups). Place in a medium saucepan.

Add 1/2 cup granulated sugar. If using 1 vanilla bean, cut in half lengthwise, then scrape the back of a paring knife along the cut side of each half to scrape out the seeds; add the seeds and scraped bean pod to the saucepan. If using vanilla bean paste or vanilla extract, add 1 teaspoon. Add 1/4 teaspoon kosher salt.

Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved, 2 to 3 minutes. Reduce the heat to medium low and simmer gently, stirring occasionally, until the rhubarb is tender and beginning to fall apart, and a sauce is formed, about 8 minutes.

Remove the saucepan from the heat and let cool for at least 10 minutes. Remove and discard the vanilla bean pod. Serve warm, at room temperature, or cold.

Packed with bright, fresh, bold flavors and juicy strips of chicken breast, this is the grilled chicken salad you&#x27;ll eat on repeat all summer long. 

Big, Beautiful Grilled Chicken Salad

garlic

apple cider vinegar

limes

Dijon mustard

honey

black pepper

olive oil

boneless, skinless chicken breasts (1 to 1 1/2 pounds total)

red onion

romaine lettuce hearts

fresh herb leaves,

Vegetable oil,

Persian cucumbers, or 1/2 medium English cucumber

cherry tomatoes (about 1 cup)

avocado

goat cheese

Make ahead: The dressing can be made a day in advance and refrigerated in an airtight container. The chicken can be grilled a day in advance and refrigerated in an airtight container.  

Kelli Foster

Mince 2 small garlic cloves and place in a medium bowl. Squeeze the juice from 2 to 3 medium limes until you have 1/4 cup, then add to the bowl. Add 1/3 cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1/2 teaspoon kosher salt, and a few grinds black pepper. Whisk until the salt is dissolved. While whisking constantly, slowly drizzle in 1/2 cup extra-virgin olive oil and continue whisking until emulsified.

Place 1 boneless, skinless chicken breast inside a gallon zip-top bag. Use the flat side of a meat mallet or a rolling pin and pound until 1/2-inch thick. Repeat with the second chicken breast.

Make sure your zip-top bag does not have any holes in it from pounding the chicken breasts. If it does, replace with a new bag. Otherwise, return the chicken to the bag and add 1/4 cup of the dressing. Seal the bag and massage to coat the chicken. Place the bag on a baking sheet and arrange the chicken so it sits in a single layer. Refrigerate for at least 30 minutes or overnight. Refrigerate the remaining dressing if marinating the chicken overnight.

Prepare a gas grill for direct, high heat, or prepare a charcoal grill for both direct and indirect high heat (pile the coals on one half the grill). Meanwhile, remove the chicken and let sit at room temperature. Thinly slice 1/2 small red onion. Place in a small bowl, add 2 tablespoons of the dressing, and stir to combine. Core and chop 1 large or 2 small head romaine lettuce hearts crosswise into thin strips (about 10 packed cups). Place in a large salad bowl. Finely chop 1/2 cup fresh herb leaves and add to the bowl. 

Step 5

When the grill is ready, scrape the grates clean. Remove the chicken breasts from the marinade with tongs. Place on the grill, cover, and cook undisturbed until grill marks appear, about 4 minutes. If the meat sticks to the grill, continue to cook for another minute until it releases easily. Flip and cook the second side until grill marks appear, about 5 minutes. Reduce the heat to medium on a gas grill (or transfer to indirect heat on a charcoal grill) and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer. Transfer to a clean plate and let rest while you finish the salad.

Step 6

When ready to serve, drizzle 1/4 cup of the dressing (rewhisk before using if needed) over the greens and gently toss to coat. Prepare the following ingredients, adding each one to the salad bowl as you complete it: quarter 2 Persian cucumbers or 1/2 English cucumber lengthwise, then chop into 1/2-inch pieces; halve 6 ounces cherry tomatoes (about 1 cup); thinly slice 1 medium avocado.

Step 7

Cut the chicken crosswise into 1/2-inch-wide strips and transfer onto the salad. Top with the red onion (discard the liquid) and crumble 4 ounces goat cheese (about 1 cup) on top. Drizzle with the remaining dressing and serve immediately. 

Using the Instant Pot adds rich flavor and color to this nourishing chicken soup. 

Instant Pot Chicken Soup with Herbed Matzo Balls

chicken (about 3 1/2 pounds)

onion

carrots

celery

parsnips (about 10 ounces total)

fennel bulb (about 12 ounces)

shiitake mushrooms (about 3 ounces)

ginger

parsley

dill

bay leaves

black peppercorns

kosher salt,

mustard seeds

fennel seeds

cumin seeds

herbs,

eggs

seltzer

vegetable oil

white pepper

matzoh meal

Make-ahead: The soup can be made up to 3 days in advance and refrigerated, or frozen for up to 2 months. The matzoh ball dough can be made up to 1 day ahead and refrigerated.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.This recipe is adapted from The Instant Pot Kosher Cookbook: 100 Recipes to Nourish Body and Soul by Paula Shoyer. 

Paula Shoyer

Step 1: Make the soup:

Using kitchen shears, cut the legs off 1 whole chicken. Cut the remaining part of the chicken in half lengthwise through the breast and the back. Place the 4 pieces of chicken in a 6-quart or larger Instant Pot or electric pressure cooker. 

Step 2: Make the soup:

Prepare the following, adding them to the pressure cooker as they are completed: Peel and quarter 1 large yellow onion. Peel 2 medium carrots and cut each one crosswise into 4 pieces. Cut 2 large celery stalks in half crosswise. Peel and cut 2 medium parsnips in half crosswise. Trim and quarter 1 medium fennel bulb. Cut 4 large shiitake mushrooms into 1/2-inch thick slices. Peel a 2-inch piece ginger and leave whole. Pick the leaves from 1/2 bunch fresh parsley until you have 1 cup. Pick the fronds and tender stems from 1/2 bunch fresh dill until you have 1 cup.

Step 3: Make the soup:

Add 4 garlic cloves, 2 bay leaves, 1 tablespoon black peppercorns, 1 teaspoon kosher salt, 1 teaspoon mustard seeds, 1/2 teaspoon fennel seeds, and 1/2 teaspoon cumin seeds. Pour in enough water to reach the maximum fill line on a 6-quart pot, or 7 cups water if using a larger pressure cooker.

Step 4: Make the soup:

Lock on the lid and make sure the pressure release valve is set to seal. Set to cook for 45 minutes under HIGH pressure. It will take 30 to 40 minutes to come up to pressure. Meanwhile, make the matzoh ball dough.

Make the soup:

Step 1: Make the matzoh balls:

Finely chop until you have 2 tablespoons tender fresh herbs. Place in a large bowl. Add 4 large eggs, 1/3 cup seltzer, 3 tablespoons vegetable oil, 1 1/2 teaspoons kosher salt, and a pinch of white pepper, and whisk until combined. Add 1 cup matzoh meal and whisk until combined. Cover loosely with plastic wrap. Refrigerate for at least 1 hour.

Step 2: Make the matzoh balls:

When the cook time is up, let the pressure naturally release for at least 30 minutes and up to 2 hours. Meanwhile, wet your hands and shape the matzoh dough into balls about 1 1/2-inches wide (about 2 tablespoons each). Place on a plate. 

Step 3: Make the matzoh balls:

Naturally release any remaining pressure. Strain through a fine-mesh strainer set over a large bowl or other pot. Taste and season with more kosher salt and black pepper as needed (If not serving immediately, let cool and refrigerate or freeze the broth).

Step 4: Make the matzoh balls:

Reserve the carrots and chicken meat for another use, or slice the carrots and shred some of the chicken to add to the final soup if desired. Discard the remaining solids in the strainer. Skim off any surface fat from the soup if desired (or cool, refrigerate, and skim off the hardened fat).

Step 5: Make the matzoh balls:

Measure out and set 3 cups of the soup aside. Return the remaining soup to the pressure cooker (rinse it out first if needed) and bring to a boil with the Sauté function. Add the matzoh balls and turn off the pressure cooker.

Step 6: Make the matzoh balls:

Lock on the lid and make sure the pressure release valve is set to seal. Set to cook under HIGH pressure for 15 minutes. It will take 8 to 10 minutes to come up to pressure.

Step 7: Make the matzoh balls:

When the cook time is up, let the pressure naturally release for 10 minutes. Manually release any remaining pressure. Uncover and add the reserved 3 cups soup. Return the chicken and carrots to the soup if desired and heat on the Warm function. Taste and season with more salt and pepper as needed.

Make the matzoh balls:

This version doesn’t take hours to make, nor is it fermented, yet it gives a rich flavor that tastes like it could have taken days.

Homemade Worcestershire Sauce

lemon

anchovies

anchovy oil

tomato paste

malt vinegar or apple cider vinegar

water, plus more as needed

raisins

molasses (not blackstrap)

tamarind concentrate

celery salt, plus more as needed

cloves

curry powder

cayenne pepper (optional)

Anchovies: Opened canned anchovies will keep for 1 to 2 months in the refrigerator. Transfer leftover anchovies to an airtight container and pour over some extra olive oil to make sure fillets are submerged. Use the leftover anchovies in any of these recipes.Storage: Refrigerate homemade Worcestershire sauce in an airtight container or jar for up to 1 month. 

Tara Holland

Peel and coarsely chop 1 medium yellow onion, 3 large garlic cloves, and 1-inch piece fresh ginger. Finely grate the zest of 1 small lemon. Juice the lemon until you have 1 tablespoon juice. Finely chop 5 large anchovies.

Heat 1 tablespoon anchovy oil in a medium saucepan over medium-high heat until shimmering. Add the onion, garlic, and ginger, and cook, stirring occasionally, until caramelized and slightly softened, about 8 minutes. Add the anchovies and 1/4 cup tomato paste, and cook, stirring occasionally, until anchovies are fragrant, about 1 minute. 

Add 1 1/4 cups malt or apple cider vinegar, 3/4 cup water, 1/2 cup raisins, 1/3 cup granulated sugar, 1/3 cup molasses, 1/3 cup tamarind concentrate, 1 tablespoon celery salt, 1 teaspoon ground cloves, 3/4 teaspoon ground black pepper, 3/4 teaspoon curry powder, and 1/4 teaspoon cayenne pepper if using. Bring to a simmer over medium-low heat. Simmer, stirring occasionally, until well combined and very fragrant, 15 minutes. Remove the saucepan from the heat. Add the lemon zest and stir to combine. Let sit for 10 minutes to cool slightly and let the flavors meld. 

Transfer the sauce to a blender and purée until smooth. Pour through a fine-mesh strainer set over a medium bowl or jug, pressing and stirring with a rubber spatula to push the liquid through. This may take up to 10 minutes, as the sauce is very thick at this stage. Discard the solids in the strainer. 

Add the lemon juice and stir to combine. Taste and season with more celery salt as needed. If you feel the sauce is a little too thick, whisk in 1 to 2 tablespoons water to loosen.

Fresh herbs make this creamy dressing soar.

Ranch Dressing

chives

buttermilk

mayonnaise

sour cream

Make ahead: Ranch dressing can be made up to 1 day ahead, and actually tastes better a day after it is made so the flavors have a chance to meld.Storage: The dressing can be refrigerated in an airtight container for up to 5 days.

Christine Gallary

Prepare the following, adding each to the same medium bowl or pint jar as you complete it: Finely chop 1/2 medium bunch fresh chives until you have 1 1/2 tablespoons. Pick the leaves or fronds from 4 fresh parsley sprigs and 3 sprigs fresh dill and finely chop until you have 1 tablespoon each. Mince 1 garlic clove. Juice 1/4 medium lemon until you have 1 teaspoon.

Add 1/2 cup buttermilk, 1/2 cup mayonnaise, 1/3 cup sour cream, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon granulated sugar if desired. Stir until combined. Cover and refrigerate for at least 1 hour to let the flavors meld before serving.

Really delicious and incredibly easy to whip up. I was unable to get buttermilk here in Portugal, so made my own (added 1/2 T of lemon juice and let sit for 10 minutes) and substituted crème fraîche for the sour cream (also unable to get the latter here). I was craving a good ranch dressing and this hit the spot!

The key to making fresh salsa in no time is to use your food processor.

How to Make Salsa Fresca (Fresh Salsa)

Roma tomatoes (about 4 medium)

jalapeño pepper

cilantro

lime

cumin

Tortilla chips,

Without a food processor: To make fresh salsa without a food processor, very finely chop the tomato, onion, garlic, jalapeño pepper, and cilantro leaves and add to a large bowl. Add the lime juice, ground cumin, sugar, and salt, and stir to combine.Storage: Refrigerate in an airtight container for up to 3 days.

How to Make Salsa Fresca (Fresh Salsa) To make fresh salsa, mix together fresh, chopped tomatoes, onions, jalapeño peppers, cilantro, lime juice, and seasonings in a food processor until you have a slightly chunky salsa.

Prepare the following, adding each to the bowl of a food processor fitted with the blade attachment as it is completed: Core and coarsely chop 1 pound Roma tomatoes (about 3 cups). Coarsely chop 1/2 small red onion (about 1/3 cup). Finely chop 1 garlic clove. Trim the stem and seeds from 1 small jalapeño pepper and coarsely chop. Pick the leaves from 1 medium bunch fresh cilantro until you have 1/2 cup. Juice 1 medium lime until you have 2 tablespoons.

Add 1 teaspoon ground cumin, 1/2 teaspoon granulated sugar, and 1/4 teaspoon kosher salt. Pulse until finely chopped but still chunky, about 5 (2-second) pulses (do not process into a purée). Transfer to a bowl. Cover and refrigerate for at least 1 hour to let the flavors meld.

Let the salsa sit at room temperature for 10 minutes before serving with tortilla chips if desired.

Drizzled with a hot rum sauce, this applesauce cake is delightfully moist.

Applesauce Cake with Hot Rum Sauce

unsalted butter,

applesauce

baking soda

cinnamon

allspice

walnuts

cornstarch

milk

light rum

vanilla extract

Make ahead: The cake can be baked up to 1 day in advance. Cover tightly with plastic wrap and store at room temperature. Serve with the warm sauce. The sauce is best made just before serving. Storage: Leftover applesauce cake can be refrigerated in an airtight container for up to 5 days, or wrapped in plastic wrap and stored in an airtight freezer-safe container for up to 3 months. Thaw the cake in the refrigerator overnight. The cake can be enjoyed cold, at room temperature, or warmed in the microwave. 

Kristina Vänni

Step 1: Make cake: 

Place 4 tablespoons unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Let sit at room temperature until softened. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat an 8x8-inch square pan with butter, then coat with flour and tap out the excess.

Step 2: Make cake: 

Add1 cup granulated sugar and 1 large egg to the butter. Beat on medium speed until light and fluffy, 2 to 3 minutes. Add 1 cup unsweetened applesauce and beat until combined.

Step 3: Make cake: 

Place 1 1/2 cups of the all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground allspice in a medium bowl and whisk to combine. Add to the applesauce mixture and beat on low speed until combined.

Step 4: Make cake: 

Place the remaining 1 tablespoon all-purpose flour, 1 cup chopped walnuts, and 1 cup raisins in the now-empty bowl and toss to combine. Add to the cake batter and fold in by hand with a rubber spatula until combined. Pour the batter into the baking pan.

Step 5: Make cake: 

Bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack, then cut into squares to serve.

Make cake: 

Step 1:   Make hot rum sauce: 

Whisk 1 large egg in a small bowl until broken up.

Step 2:   Make hot rum sauce: 

Place 1/3 cup granulated sugar, 2 tablespoons cornstarch, and 1/4 teaspoon kosher salt in a small saucepan and whisk to combine. Add 2 cups whole milk, whisk to combine, and bring to a boil over medium heat. Reduce the heat to low and cook, stirring constantly, until the mixture is thickened, 3 to 5 minutes. 

Step 3:   Make hot rum sauce: 

Add a small amount of the warm sauce to the egg and whisk thoroughly to temper the egg. Pour the mixture into the saucepan and whisk until smooth. Cook, stirring constantly, until the mixture is thickened, 3 to 5 minutes. Remove from the heat. Add 1/4 cup light rum and 1 teaspoon vanilla extract and stir until well-blended. If desired, the sauce can be strained through a fine-mesh strainer before serving.

Step 4:   Make hot rum sauce: 

To serve, pour the rum sauce over each cake square. Serve with more warm sauce if desired.

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The most viewed condiments seasonings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed condiments seasonings recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine