The New Pantry Staples

The condiments are taking over my fridge.

Blame it on that classic French, butter-laden, chervil-garnished year in cooking school, or blame it on the artisanal mustard/sriracha/honey samples taking over my desk – I have cultivated a serious arsenal of condiments. Here are the ones I can’t live cook without…

1. Thai Curry Paste

thai curry

Yes, it’s spicy. But when it’s combined with something a little sweet, something inherently un-Thai, it’s heat is suddenly balanced and nuanced. Try it in: butternut squash soup.

2. Really good mustard

mustard

Sure, your deviled eggs and chicken salad will be next level, but you’ll also always be 4 minutes away from perfect vinaigrette. I’ll always recommend Mustard and Co. Try it in: your next braise. Stir a spoonful into the braising liquid to wake things up.

3. Anchovies

anchovie-contest_4865

Splurge on the good ones, then pulverize them into everything and watch your friends go, “What is that? This is so good, but I have no idea why. You’re a genius and now we’re going to do all your dishes…” You get the idea. Seriously, though, try it in: breadcrumbs a la caesar salad deviled eggs. 

4. Bumbu

threeanoa

In case you haven’t heard, brown rice bowls are the new salad. Mine are never complete without a hit of spicy, southeast asian brightness (and a fried egg). Lately, I’m reaching for Bumbu Bali every time. It’s an incredible Indonesian condiment and, as always, I have Quinciple to thank for introducing us.

5. Mike’s Hot Honey

Screen Shot 2014-11-04 at 10.54.11 PM

I have come to terms with the fact that I sound like a raving lunatic when I recommend this stuff at the shop, but it really is that good. It’s also shockingly versatile and the packaging is so handy and see what I mean? Try it on: roasted root vegetables! Also, add sweet heat to dressings and get ready for the perfect hot toddy next time you’re under the weather.

Photos via Many Kitchens Food52 / The Washington Post Mike’s Hot Honey

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