Condiments

How to Make Honey-Mustard Barbecue Sauce

By eHow Food & Drink Editor

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Many experts believe mustard-based barbecue sauces are more compatible with grilled food than tomato-based ones. This sauce is very easy to whisk together, and goes especially well with grilled chicken and pork... more »

How to Make Killer Cranberry Orange Relish

By Patricia Resnick

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This takes old-fashioned cranberry relish to a whole new level! The ingredients are simple, and a food processor will make the whole thing the easiest part of your holidays. And everyone will want to know how you did it!.. more »

How to Make Orchard Peach Preserves

By thedarkmother

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Peach preserves are absolutely delicious, and a lot easier to make than you would think. This is great for a bake sale or even a house warming gift... more »

How to Make Raspberry Preserves

By eHow Food & Drink Editor

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Raspberries are one of the seediest of berries but also one of the tastiest. Naturally occurring pectin in the berries generally assures a good set when making jam. Raspberry jam is delicious used as a cake filling, in tarts or spooned over plain ... more »

How to Make Roasted Red Peppers on a Stovetop

By Zenobia2000

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With their smoky flavor and vibrant color, roasted red peppers are a wonderful and versatile ingredient. Used in pastas, salads, soups, spreads and on sandwiches, they turn an average meal into one of beauty and sophistication. Plus they’re good ... more »

How to Make SALSA CRUDA

By DandelionMom

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Now you can create you own salsa with my recipe for Salsa Cruda. Nothing beats eating homemade salsa, instead of canned. It is fresh and packed full of nutrients. Remember...old fashioned recipes are always the best!.. more »

How to Make Six Week Pickled Onions

By jennandmark

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They are great to munch on with cold meats, cheeses, bread and crackers, if you start these in early October, they will be ready to eat by Christmas and New Year’s so they are an ideal addition for your cold buffet table and cheese boards. This ... more »

How to Make the Nicaraguan Condiment Chili Criollo (salsa alternative)

By lydiabily

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This is a recipe for a vegan, fat free condiment that is often served with the national dish of Nicaragua, gallo pinto (fried red beans and rice). It's similar to salsa, but it doesn't have spicy chilis or cilantro in it... more »

How to Make Your Own Tarter Sauce

By Amy Witthohn

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Tartar sauce is a thick white sauce made from mayonnaise and finely chopped pickled cucumber, capers, onions (or chives), and fresh parsley. Chopped hard-boiled eggs, olives, and horseradish are sometimes added, and dijon mustard is often used. ... more »

How to Stuff an Olive With Blue Cheese

By eHow Food & Drink Editor

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The blue cheese olive combines the pungent taste of the cheese with the salty flavor of the marinated olive. Perfect to dress up your martini, for a meat and cheese tray, the blue cheese stuffed olive can even smarten up your salad. Here is a ... more »

How to Buy a Pickle Maker

By eHow Food & Drink Editor

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In Japan, rarely is a meal served without pickled plums, carrots, cucumbers, onions or other vegetables. That's because pickles are good for the digestion. Pickles in the West usually are boiled and do not have the good enzymes, so all pickles ... more »

How to Cook with Cilantro

By eHow Food & Drink Editor

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Cilantro is a pungent herb, rich in essential vitamins and an excellent digestive aid. Here are some the most popular ways to cook with it... more »

How to Make a Balsamic Vinaigrette

By hugalli

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A great salad is an excellent way to complement a meal. Serving a homemade salad dressing can make it even better. With a few ingredients you probably already have in your cupboards, you can easily make the following balsamic vinaigrette. Read on ... more »

How to Make a Homemade Lemon-Pepper Seasoning

By eHow Food & Drink Editor

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Commercial lemon-pepper seasoning, available in the spice section of most markets, is enormously popular as a seasoning for chicken and other foods. You can easily make it at home yourself, and the result will taste much bolder and fresher... more »

How to Make a Mushroom Dry Rub

By eHow Food & Drink Editor

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If you like mushrooms, especially fully flavored wild mushrooms, try this dry seasoning. It can be easily made from the dried wild mushrooms now commonly available... more »

How to Make a Spice Rub

By eHow Food & Drink Editor

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A dry rub is a mix of several spices that's typically used as a seasoning for meat, fish or poultry. Making one yourself is easy, and the combinations of spices you can use are infinite... more »

How to Make Apple Jelly

By eHow Food & Drink Editor

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Apples are ready to pick in summer and early fall. You can use blemished apples for jelly. The following recipe yields 3 to 4 eight-ounce jars of jelly... more »

How to Make Arby's Barbecue Sauce

By pianistic

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Here is a recipe on how to make your very own Arby's Barbecue Sauce at home... more »

How to make Aunt Jemima's Maple Syrup.

By Natalie England

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I'm going to teach you how to make the Aunt Jemima Maple syrup from home... more »

How to Make Basic Barbecue Sauce

By eHow Food & Drink Editor

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Lots of people brag about their secret barbecue sauce recipe. If you don't have your own, start with this one. It's a simple mixture you can modify and experiment with until you've created your own secret sauce. Makes about 1 1/2 cups... more »

How to Make Blackberry Jelly

By eHow Food & Drink Editor

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Blackberries are ready to harvest in early summer, but have a short growing season. The following recipe yields between 8 and 9 eight-ounce jars... more »

How to Make Brine Pickles

By eHow Food & Drink Editor

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Brine pickles take approximately 6 weeks to make from start to finish... more »

How to Make Chili Powder

By pianistic

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Instead of buying Chili Powder at the store, you can make your own with spices you already have... more »

How to Make Crockpot Apple Butter

By eHow Food & Drink Editor

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Crockpot apple butter can be started before you leave for work and will be ready to put into jars when you get home. Prepare the apples using "How to Make Applesauce," but omit the spices. The following recipe yields 8-10 pints of apple butter... more »

How to Make Easy Caesar Salad Dressing

By eHow Food & Drink Editor

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Traditional Caesar dressing is made from raw egg yolks and shouldn't be stored, but this version, made with commercial mayonnaise, can easily be made ahead and kept in the fridge. This recipe makes about 1 1/2 cups... more »

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