Condiments, Sauces & Pastes

Toasty, nutty fried tempeh coated in a caramelized spice paste—plus lots of vegetables for good measure.

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

Level up your weeknight fish routine with a crispy, flavor-packed crust.

Leave the hassle of deep-frying cauliflower to the restaurants! You’ll still get beautifully crispy florets by popping them into the oven.

Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

Wide ribbons of pappardelle are an ideal vehicle for this hearty five-spice-scented pork ragù bursting with salty-sweet-creamy-spicy flavors.

Making your own spice mix is the key to chicken cutlets with tons of nutty, floral, and tangy flavor and crunchy, seedy texture.

Roasting, then grinding masala adds a depth of flavor to these chicken wings from chef Preeti Mistry.

This Moroccan-inspired lamb is coated with ras el hanout, preserved lemon, and harissa. Don’t skip the dried apricots, which get jammy and caramelized in the oven.

They also make a great “I-definitely-did-NOT-forget-Valentine’s-Day” gift.

Chaat masala adds salty-tangy flavor to this pan-fried fish, and balances the sweet and herby tamarind sauce and cilantro chutney.

This alternative to peanut butter is a little bit salty, a little bit sweet, and 100% nut-free.

This sweet-sour Indian pantry staple makes everything better.

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

We’ve swapped out the ground nuts in a classic linzer for tahini, which makes for a rich, buttery crust that gets filled with jam.

Crispy tofu cubes get tossed in a sweet and savory glaze that hits all the umami notes.

Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

A salty-umami chocolate chip cookie from chefs Marcus Samuelsson and Tiana Gee to add to the Great Chocolate Chip Cookie canon.

This cloudlike version of pumpkin pie uses tahini for extra nutty flavor.

My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

A quick sear gives corn kernels caramelized edges and concentrated flavor. Here, they're cooked with crisp chickpeas, then tossed with za'atar and dressed with a mixture of ginger, jalapeños, miso, and tahini. 

Peanut butter, jelly, and buttery crackers in (no-churn!) ice cream pie form.

You’ve heard of fully loaded baked potatoes, right? RIGHT? That’s what we’re doing with these grilled eggplants.

Brad Leone’s go-to charred, smashed, and miso-garlic-butter–tossed grilled potatoes.