Condiment

Half a can of chickpeas left over from the Moroccan–Style Lamb and Carrots gets new life in this raita flavored with toasted cumin and fresh mint. Serve this cool Indian condiment with naan or crisp flatbread; it also tastes great with grilled lamb or chicken.

This sweet-tart compote is made up of cooked kumquat and lemon slices and fresh blood orange segments. This recipe is an accompaniment for the Meyer Lemon Shortcakes with Meyer Curd and Mixed Citrus "Marmelade".

An Italian take on the classic Mexican starter.

Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.

Editor's note: Serve this sauce with Lourdes Castro's Chicken Tamales
A staple on Mexican tables, do not confuse Mexican crema for sour cream. The flavor is more sour, and it's a bit saltier as well. In addition to providing flavor and texture to a dish, the cream also serves as a neutralizer for the heat of chiles. It is a good option to have around for those who don't like hot foods.

Food editor Andrea Albin, who developed this menu, says that her mom, Veronica, who lives in Houston, should get all the glory here. Raw celery and toasted almonds lace cooked cranberries with terrific crunch.

This is the standard salad-relish you find in every tavern and restaurant in Istanbul. It accompanies grilled meat and especially kebabs. Turkish food is often eaten with a spoon, and so is this salad—all its ingredients are finely chopped. Instead of a simple lemon vinaigrette, which is the most common dressing, I like to add a little balsamic vinegar and lemon zest. Add as much jalapeño as you like, but bear in mind that this Turkish salsa is meant to be refreshing and not overpoweringly hot.

Serve with pita toasts or crackers, or smear it on grilled chicken breast or tuna steaks for a main course.

Texas cowboys and cowgirls dip their egg sandwiches in this stuff for breakfast, they dunk their fried onion rings in it at lunch, and they cover their broccoli with it at dinner. It's the ultimate dipping sauce for cold pizza, the perfect accompaniment to crudités, and—oh, yeah—it's also a salad dressing. Once you learn how to make your own ranch dressing, you'll save yourself a fortune on the stuff. And it's really easy. You can even use yogurt instead of sour cream to make a low-fat version. Add some minced herbs from your garden if you like. Chives are another great addition.

This relish has a smoky, savory quality, thanks to the chiles and garlic. Unlike most cranberry sauces, this one doesn’t require any added liquid.

White wine vinegar and dried cranberries give this relish its tang.

The earthy flavor of the beet is balanced by sweet raisins, spicy ginger, and sweet-spicy red onion. After Thanksgiving, serve this chutney with lamb.

The hit of beer in this tangy mustard makes it the perfect dipping sauce for the sausages.