Condiment

Not your typical salsa. This innovative topping is terrific with leg of lamb, or use it on endive spears or celery sticks for a party hors d'oeuvre.

A winner in the Bon Appétit Recipes Sweepstakes, a reader poll conducted in honor of our 50th anniversary.

This is inspired by the dip served at Ca'Brea in Los Angeles. Try it with sliced boiled potatoes, crostini or vegetables.

This simple, delicious treat is excellent spread over scones or toast and comes together in practically no time at all.

Here, the classic cranberry sauce becomes a salsa. The traditional ingredients — cranberries and orange — are enhanced with decidedly untraditional ones, such as a poblano chili and cilantro.

Can be prepared in 45 minutes or less but requires additional unattended time.

Can be prepared in 45 minutes or less.

Flavored vinegars can be used to enliven dressings and marinades, finish pan sauces, or pickle vegetables--and they make wonderful gifts. Once the steeping is completed, these vinegars keep for several months. (Garnishes and other solids left in the jar, however, may discolor or break down.)

This super easy relish stays on the savory side. It makes a wonderful accompaniment to poultry, beef, or game.

Active time: 45 min Start to finish: 1 hr

If there is any "magic" to our cooking, it's in seasoning mixes such as this. With this mixture, we try to unmask the depth of flavor in our native seafood, not overpower it. We want every bite to display a full flavor profile, so we liberally sprinkle seasoning on the entire piece of fish. That means both sides. Make a decent-sized batch of this mixture so it will always be handy, then rub it or sprinkle it on the food. Remember, mixtures such as this cost very little to make yourself but quite a lot if you buy them at retail.

Preserved lemons are a staple Moroccan condiment that can take up to 2 weeks to make in the traditional manner. Added to various foods, they impart a tangy brininess similar to that of olives but with the unique perfume of lemon. In most Moroccan dishes only the peel is used, the pulp being scraped away and discarded. However, the pulp is not wholly without value, making a delicious addition to Bloody Marys, and to salad dressings — wherever a salty-sour taste is welcome. The recipe below is an effort to approximate preserved lemons without having to plan a week or more in advance.

Fresh horseradish can have very intense flavor and heat, which is why we start with a small amount — taste the sauce and add more only if desired.

When you're ready to slice these eggs, be sure to wipe your knife clean between every cut or you'll get the pink pickling liquid smeared on the yolk.

Can be prepared in 45 minutes or less.

The recipe below is excerpted from restaurateur Jenny Kwak's book, Dok Suni: Recipes from My Mother's Korean Kitchen.

This recipe was created to accompany <epi:recipeLink ="14220">Grilled Shellfish and Potato Salad with Avacado Salsa, Scallion Oil, and Plum Coulis</epi:recipeLink>.<P> Can be prepared in 45 minutes or less.