Make Ahead
Trinidad Curry Powder
Hot pepper is notably absent from this mixture—unlike curry powder from Madras. Trinidadians like to add fresh hot pepper to dishes, according to taste.
By Ramin Ganeshram
Creole Cream Cheese
Creole cream cheese is Louisiana's answer to ricotta or burrata cheese. Traditionally, it’s eaten with cream, sugar, and fruit spooned over the top or used as a substitute for yogurt.
By Kelly Fields
Tomato and Roasted Garlic Pie
This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.
By Rick Martinez
Nut Butter Granola Bars
Bound together with honey and nut butter, these just-sweet-enough bars are sturdy enough to throw in a beach bag and substantial enough to power you through til sunset.
By Sarah Jampel
Sumac and Saffron Refresher
Unlike a strongly acidic lemonade or limeade, this sumac syrup is tart but mild. The saffron and cardamom are pounded to release their color and flavors into the hot syrup.
By Nik Sharma
Salted PB&J Ice Cream Pie
Peanut butter, jelly, and buttery crackers, now a in no-churn ice cream pie form. Any nut or seed butter, jam or jelly, will work.
By Sohla El-Waylly
Almond and Raspberry Swirl Ice Cream
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen.
By Sarah Jampel
Fresh Mint and Chocolate Ice Cream
No ice cream machine required for this frozen treat, as the cream is whipped before being frozen.
By Sarah Jampel
Shaak-no Sambharo (Quick Pickled Vegetables)
Quick pickled vegetables are welcomed any time of the year. Use fresh produce like cauliflower, carrots, radish, radish pods, or raw turmeric for this preparation.
By Nandita Godbole
Gol-Keri (Quick Mango Achaar)
This mango achaar is of our favorite ways to eat tart mangoes in the summer. This sweet-spicy preparation traditionally pairs with seasoned or stuffed rotis and parathas.
By Nandita Godbole
Brad’s Spoon Sauce
This all-purpose condiment is an ideal finisher for anything you might care to grill. Make it ahead and have it ready to spoon over grilled meats, fish, and vegetables.
By Brad Leone
Labneh and Lime Ice Cream With Granola
Tangy labneh gives this ice cream serious Froyo vibes. With the crushed granola, you could almost eat it for breakfast.
By Sarah Jampel
Chowchow
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed into a bright pickled expression of the first days of summer. It has been said that chowchow began as a collection of remnant produce that couldn’t be used in other dishes, so it became its own reclaimed relish. As you chop each vegetable, consider that origin: making the most from the least, creating abundance from scarcity. You can use four heatproof glass pint jars for this, though I prefer eight 8-ounce jars instead so I can share it around. Using pickling salt, such as Morton Canning & Pickling Salt, helps the liquid stay clear and keeps the cabbage from turning brown.
By Jocelyn Jackson
Savory Gruyère Bread With Ham
The ham and cheese-filled loaf is the savory quick bread you didn't know you needed. We love it with Gruyère, but sharp cheddar works just as well.
By Melissa Clark
Very Red Velvet Cake
No cocoa means this red velvet cake is a vibrant magenta. To finish: a classic cream cheese frosting and a scattering of chopped pecans.
By Dora Charles
Tea Cakes
You can personalize these tea cakes if you like, substituting a pinch of cinnamon, allspice, or mace for the nutmeg or sour cream for the buttermilk.
By Toni Tipton-Martin
Strawberry-Rhubarb Crisp
The tender sweetness of summer-fresh strawberries paired with chunks of cherry-red rhubarb creates our favorite sweet-and-sour dessert.
By Cheryl Day and Griffith Day
Khara Huggi or Pongal
This one-pot dish, called khichdi in some regions, is made from rice, yellow lentils called moong dal, which are split mung beans without skin, and black pepper and cumin seeds fried in ghee or butter. The lentils and rice cook together, making a creamy, rich dish resembling risotto.
By Chitra Agrawal
Rosemary Agrodolce
This versatile condiment brings a balanced mix of sweet, salty, acidic, and herbaceous flavors that complement virtually any pizza. If it’s not pizza night but you’ve got leftovers, drizzle this over roasted vegetables, cooked chicken, or a crispy-skinned piece of fish.
By Carla Lalli Music
Salty Buckwheat Chocolate Chunk Cookies
If you want to bake these cookies now and don’t have buckwheat flour on hand, whole wheat flour is an acceptable substitute. Your cookies won’t have the same depth of flavor, but they will still be delicious.
By Sarah Jampel