Staff Picks: Condiments

JBF staff picks their favorite condiments

 

We don’t usually spend a lot of time talking about condiments, but the right one can completely transform a dish. Add a splash of soy sauce to chicken soup and it’s a whole different ballgame. Want to perk up a chicken and avocado club? Slather on a dollop of sriracha mayo. Tired of plain scrambled eggs? Give them a spicy, soulful kick with a spoonful of harissa. In the spirit of celebrating these unsung heroes, we put together a list of the condiments our staff is crazy about right now.  

 

 

Chimichurri:

“I like to spoon it over steak and chicken (and it’s super delicious on a cheeseburger!), and I’ve been adding it to soups and rice dishes too. It’s perfect for this time of year because of all of the fresh herbs, and it brings me back to when I traveled to Argentina with my husband in 2007.”

-Michelle Santoro, Project Manager... Read more >

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Tastebud: Chowchow Down


A pickled, relish-like spread that’s served cold, chowchow is popular in Pennsylvania, Appalachia, the American Southwest, and the South—and with gardeners who have leftover vegetables from summer’s harvest on their hands. The indiscriminate condiment employs almost anything from the ground, from tomatoes and onions to peas and cabbage, and is slathered on biscuits, beans, and burgers or eaten alone. Whatever its contents and purposes, chowchow is almost always flavored with mustard seed and vinegar. The origins of chowchow are disputed: some argue that chou, the French word for cabbage, is the root of the American name. (Other historians trace chowchow to reported sightings of the chow chow breed of dog listed on 19th-century restaurant menus in China; word got back to America, and when China began shipping pickles to the West Coast, the name stuck.)

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