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
EmilyC sings the praises of Gochujang sauce. The Korean chili paste "enlivens practically anything—eggs, sandwiches, leftover pasta, mashed potatoes, etc."
Kristin W. is a fan of Frank's RedHot sauce.
All Things Pickled (and Vinegar!)
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.
What are your condiment pro tips? Tell us in the comments!