My fridge is overloaded with condiments! The worst are those random Asian spices that I rarely use and they just sit there. For example: hoisin sauce, fish sauce, oyster sauce, sriacha. I don't make Asian dishes that often so any pre-made sauce selections, or recipes to more consistently use up those things?
Types of condiments we currently have
dill pickle slices
bread & butter slices
usually a dijon mustard and sometimes one other mustard
Would like to have whole pickles or pickled okra
salad dressings (4 or so)
red curry paste
usually 2-3 other jams/preserves
aforementioned Asian spices and sesame oil
by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...
by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...