Condiment

This sauce is basted on the meat as it grills. It would also be great served alongside; the recipe doubles easily.

In manor-house cooking, meat, poultry, and fish were preserved by being "potted" — minced and combined with seasonings, then packed in a container and covered with a layer of fat or butter. The fat was removed before serving, and the contents of the container spread on toasts or crackers.

This cinnamon-and coriander-spiced chutney combines wine, raisins and citrus. Serve with the Barbecue Turkey with Maple-Mustard Glaze, or as an appetizer with goat cheese and crusty bread.

Pack this delicious condiment in decorative glass jars for a nice gift.

A conserve usually consists of a mixture of fresh fruits, often with raisins, currants or nuts added. New England seafarers prized citrus fruits, which are perfect with native cranberries.

I typically toast 1/4 cup peppercorns at a time (it's hard to grind much less) and use any extra powder in seasoning rubs, flatbreads, and stir-fries. However, once ground, this spice quickly loses its pungency—discard it once it is no longer vibrantly fragrant.

Purchased roasted sweet red peppers, available in jars, make this snappy relish very easy to prepare.

Can be prepared in 45 minutes or less.

Serve this colorful salsa with grilled fish or chicken, or with black beans and rice.

Liven up chicken pibil with these pretty-in-pink, spicy-as heck pickled onions.