The dark horse in your pantry.
Who knew one sauce could be used so many ways?
Our favorite approaches—and how to adapt ’em.
A vegetable (plus cheese)?
From mayo to Sriracha: how to get that sauce just right.
We have a few questions (and a recipe) for this Thousand Island-ish condiment.
Merrill Stubbs tells us about the recipe she makes every other week.
A French classic with endless variations
There's a big chance you already own this puckery pantry hero.
Just 4 ingredients and so silky smooth.
Take this versatile condiment well beyond the holidays.
Featuring preserved lemons and harissa
Steak and green sauce are a match made in hosting heaven.
Watch and learn!
The pantry staples as revered (& old) as great-grandpa
Cranberry sauce is just the beginning.
Trust us, it's delicious.
Well, not *turkey* pan drippings
You can use it in so. many. dishes.
Using 4 ingredients you already bought for other things.
Please enter a valid email address.
Well played. You deserve a cookie.
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Name your first collection or try one of these: