Your Favorite Fridge-Door Condiments

​This time of year, when farmers market offerings seem thin and warm sustenance wins out over whimsical creations, mealtimes can get a bit monotonous. Those endless lentil soups and hearty pastas could use some perking up. Nancy resourcefully turns to the condiments "lurking in her fridge door," adding Sriracha and sesame oil to otherwise non-Asian dishes.

But why stop there? She asked the Hotline for condiments that can take a dish from dull to dynamite and luckily, you all are full of ideas:

Jarred and Tinned Fish

• Pro tip: Tinned fish can be used as a seasoning, rather than the main event. Chef June suggests adding a few anchovies to your next batch of ratatouille for a umami blast.

• In terms of tuna, Ortiz—a Spanish brand of tuna hand-packed in olive oil—was deemed the overwhelming favorite. Creamtea calls it "delicious, elegant and addictive."

• Don't forget the oil! Oil from premium jarred tuna is a "game-changer," according to ChefJune. (Speaking of leftover oil, substitute sun-dried tomato oil anywhere you’d use olive oil!)

Preserved Lemons

• Creamtea, Kristin W, and Exbrusselles are big fans of preserved lemons. They're bitter, bright, and savory—the perfect solution for heavy, one-note dishes.

• New to preserved lemons? Try them in braised chicken, pasta, aioli, risotto, or on vegetables.

Mustards

• FoodieLawyerLady adds a couple of teaspoons of wholegrain mustard to her Bolognese sauce.

• Boymeetsgirlmeetsfood concurs on the power of mustard, saying: "We love throwing wholegrain or dijon mustard into winter warmers, it adds so much flavour!"

Hot Sauces

• EmilyC sings the praises of Gochujang sauce. The Korean chili paste "enlivens practically anything—eggs, sandwiches, leftover pasta, mashed potatoes, etc."

• Susan W used a little Thai chili paste in Merrill's broccoli and lemon soup with an over-easy egg. She deemed it "outstanding," and we believe her.

• Kristin W. is a fan of Frank's RedHot sauce.

All Things Pickled (and Vinegar!)

• Trena Heinrich brings her rice and beans "to life" with a little butter and homemade pickled peppers.

• Exbruxelles reaches for pickled okra and pickled fennel stalks.

• While vinegar isn't kept in the fridge, it's a go-to for HalfPint, especially for creamy dishes.

• Greenstuff goes French and fancy with Huilerie Beaujolaise Vinaigre de Citron, a lemony fermented vinegar. She adds it to beans, lentils, and salads, to name a few.

What are your condiment pro tips? Tell us in the comments!