This easy cilantro lime dressing is great to have on hand in the fridge for topping onto salads, tacos, or burrito bowls. To make it creamy, add 1/2 avocado or Greek yogurt to the base recipe!
Author: Jeanine Donofrio
This condiment, called nam pla prik, is found on virtually every home and restaurant table in Thailand.
Author: Kathy Brennan
Homemade ketchup is a great way to use up excess tomatoes from the garden
Author: Jane Hornby
Recipe for an Egyptian spice mixture used in Middle Eastern recipes as a dip or coating for meats and vegetables.
Author: Saad Fayed
Fruit, sugar, vinegar and spices blend to make a delightful condiment to serve with meat, poultry, fish or cheese.
Author: By Betty Crocker Kitchens
Sweet peach jam and spicy jalapeños make this glaze an easy and delicious counterpart to savory ham.
Author: Cindy Rahe
Author: Emeril Lagasse
Garlic mayonnaise, or aioli, is one of America's most popular cold sauces. This simple aioli recipe has unlimited uses.
Author: John Mitzewich
Author: Food Network
Author: Ree Drummond : Food Network
Tangy, fresh, and filled with herbs, this is a flavorful ranch dip that's better than anything you can buy.
Author: Mary Younkin
Author: Tyler Florence
Author: Food Network
Author: Food Network Kitchen
Comeback sauce is a traditional Southern sauce made with mayonnaise, ketchup, and seasonings. Serve it with seafood or as a dip or spread.
Author: Diana Rattray
Candied Jalapenos are the perfect combination of sweet and spicy!
Author: The Chunky Chef
Author: Marcela Valladolid
Author: Food Network
This classic condiment makes the most of end-of-season green tomatoes with apples, sultanas and spice
Author: Jane Hornby
Author: Alton Brown
Author: Food Network
This creamy French dressing whips up in just 5 minutes, is WAY better than store-bought, and is a guaranteed winner!
Author: Kimberly Killebrew
A copycat recipe for Harry & David favorite. Delicious mixed with cream cheese and spread on crackers or used as a glaze for pork and chicken.
Author: Kimberly Killebrew
Author: Claire Robinson
Author: Food Network
Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
Author: Kimberly Killebrew
Author: Food Network
Enjoy this homemade blue cheese dressing that's simple to prepare and is a delicious accompaniment to any dish.
Author: Betty Crocker Kitchens
Author: Aaron McCargo Jr.
Author: Geoffrey Zakarian
Author: Rachael Ray : Food Network
Author: Bobby Flay
While most Western versions of satay sauce are made with peanut butter, our Thai version starts with real peanuts-and you'll taste the difference.
Author: Darlene Schmidt
Author: Food Network
If you're trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock (if you happen to have it) or chicken broth, and enriched with...
Author: Food Network Kitchen
Author: Michael Symon : Food Network
Author: Food Network Kitchen
This Tartar Sauce achieves the perfect balance of piquancy without it being too tart or too sweet. It's thoroughly delicious and wonderfully versatile!
Author: Kimberly Killebrew
Ranch dressing is delicious served with everything from raw vegetables to fried chicken wings, and you can make your own in just 5 minutes.
Author: John Mitzewich
Author: Guy Fieri
Author: Food Network
Fresh hot peppers and the perfect blend of complimentary ingredients create this spicy, delicious hot pepper sauce that will definitely impress.
Author: TJ
Author: Bobby Flay
Author: Geoffrey Zakarian
Yes, it's easy to grab a box of broth at the grocery store but making this homemade chicken stock is definitely worth it. Our version is clean-tasting and neutral so you can use it in all types of cuisines....
Author: Food Network Kitchen
This burger seasoning can be mixed into the meat or simply sprinkled over the patty as it cooks. Paprika, garlic, onion, and cayenne add great flavor.
Author: Diana Rattray
Author: Monica Reinagel
The best homemade teriyaki sauce recipe EVER! You'll never get store-bought again!
Author: Kimberly Killebrew
Author: Alton Brown