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Subscriber-Exclusive Condiments

Looking for recipes for condiments? Find great subscriber-exclusive additions to your meals with condiments like jellies, jams, seasonings, gravies, and more condiments. Not a subscriber yet? Become a member of TasteofHome.com and subscribe to one of our magazines to gain access to these recipes. Start Now >

Recipe Spotlight

Sweet Onion & Red Bell Pepper Topping

As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. —Pat Hockett, Ocala, Florida
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Sweet Onion & Red Bell Pepper Topping

Sweet Onion & Red Bell Pepper Topping

Sweet Onion & Red Bell Pepper Topping

As soon as the spring Vidalia onions hit the market, this is one of the first recipes I make. I use it on hot dogs, bruschetta, cream cheese and crackers. It is so versatile. —Pat Hockett, Ocala, Florida

Grilled Pork with Spicy Pineapple Salsa

Grilled Pork with Spicy Pineapple Salsa

Grilled Pork with Spicy Pineapple Salsa

Here in Michigan, the outdoor grilling season is pretty short, so I often use my oven for "grilling." The barbecue sauce is equally good on chicken or shrimp.—Diane Nemitz, Ludington, Michigan

Turkey & Stuffing Eggs Benedict

Turkey & Stuffing Eggs Benedict

Turkey & Stuffing Eggs Benedict

This is a fun way to enjoy holiday leftovers as if presenting them for the first time. Serve for brunch, with champagne and cranberry juice. — Brittany Allyn, Nashville, Tennessee

Strawberry-Teriyaki Glazed Salmon

Strawberry-Teriyaki Glazed Salmon

Strawberry-Teriyaki Glazed Salmon

I'm always up for a good salmon dinner, but this is the best recipe I've ever made. Strawberry jam might seem like a surprise in an Asian-inspired dish, but it makes a sweet-savory glaze that impresses everyone—even my boyfriend, who doesn't like fish. —Krystina Cahalan, Winter Park, Florida

Mediterranean Baked Chicken with Lemon

Mediterranean Baked Chicken with Lemon

Mediterranean Baked Chicken with Lemon

While visiting our daughters in Ohio, we celebrated by cooking a wonderful Lebanese dinner. We served this chicken with garlic roasted potatoes and finished with our homemade baklava. —Shirley Glaab, Hattiesburg, Mississippi

Strawberry Jam in a Jiffy

Strawberry Jam in a Jiffy

Strawberry Jam in a Jiffy

Most people put jam on homemade biscuits, but not me. I love slathering a little butter and this amazing strawberry jam on a piping hot piece of cornbread just out of the oven; it's pretty incredible. —Michelle Roberts, Senior Culinary Specialist, Taste of Home Cooking School

Rosy Applesauce

Rosy Applesauce

Rosy Applesauce

I always end up with lots of rhubarb each summer, but many of the recipes use a lot of sugar. This one lets the fruit sweeten up the rhubarb instead. I refrigerate the sauce overnight to help the flavors blend. —Amy Nelson, Weston, Wisconsin

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

Jerk-Spiced Mango Pineapple Chutney

I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.—Sugiyarti Jorgenson, Kodiak, Alaska

Apple-Walnut Maple Conserve

Apple-Walnut Maple Conserve

Apple-Walnut Maple Conserve

Versatile and delicious, this conserve reminds me of a warm cozy kitchen; you'll love every bite. I warm the conserve and pour it over vanilla ice cream as a dessert, and it's great as a topping over French toast, biscuits or even pork roast. Be sure to make more than one batch so you can give it as gifts during the holidays.—Paula Marchesi, Lenhartsville, Pennsylvania

Candied Jalapenos & Garlic

Candied Jalapenos & Garlic

Candied Jalapenos & Garlic

If you love spicy food like we do, then these tasty jalapenos and garlic bits are for you! The sweet and spicy condiment is great with nachos, sandwiches, burgers, brie, cream cheese or even straight up, if you dare. Or save the syrup to baste roasted chicken or grilled salmon, or add the syrup to salad dressings, mayo or sour cream. Jars of this dynamite condiment make a great gift.—Rita Ladany, Edison, New Jersey

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

Pear & Pine Nut Conserve

This easy conserve pairs perfectly with grilled or roasted meats, or it's great as a flavorful topping for warm toast or pound cake. Sweet and savory...eating it is like taking my taste buds on a quick trip to Tuscany!—Shannon Kohn, Simpsonville, South Carolina
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