Condimentally Unstable-4 of my current go-tos

Finding a person who is as obsessed with condiments as I am is one of my greatest accomplishments. As you can see, our fridge is a hodgepodge of a terrifying number of hot sauces, mustards, jams, and more. Most meals involve at least three condiments, and our collection far from prevents me from continuing to purchase more.

So, as the holiday season nears, and opportunities for cute, tasty jarred items increases, I’ve put together a little list of some of my favorites. Before you get on my case, I know–jams, jellies, and honeys aren’t traditionally thought of as condiments. But, this being my blog and my love of packaged sauces, I’m including them.

1. Mike’s Hot Honey
Ever since I tried this sweet, spiciness on a sopressata pizza, I was hooked. I’ve tried other varieties of hot honey, and Mike’s is the best.

2. Fortnum & Mason Old English Hunt Marmalade
Growing up in the UK has made me appropriately obsessed with marmalade. I spread it in very thick layers on toast, and have been known to eat it with a spoon. This “Old English Hunt” one is my



3. Hot Pepper Jelly
Unfortunately I don’t have a photo of the hot pepper jelly I’ve been enjoying lately, as it’s at my parents house, and was made by my cousin. However, I love dipping ham and chicken in globs of the stuff for a tangy, sweety-heat bite. [photo courtesy of]

4. Trader Joe’s Sriracha and Roasted Garlic BBQ Sauce
I have to tell you, this stuff is magic on any meat. It’s a frequent visitor to the table, especially if we’re eating (god forbid) dry chicken. It’s not as chic as the others on the list, and probably not appropriate for a gift, but get thee to a TJ’s immediately and you won’t regret it.



Pickle Pantry Essential #16: Worcester Sauce

ttar_worcestershiresauce_01_v_launchSure, you’ve had it in bloody Mary’s and steak sauce, but do you fully appreciate the multifaceted uses of Worcester sauce? Worcester sauce was umami before umami knew what it was, and it adds the perfect level of savoriness (with just a drop!) to almost anything. A dash on salad, pasta or soup rounds out flavor and adds a meaty saltiness while grilled meat is further enhanced by a sprinkling of the stuff. Although its roots remain somewhat unclear (possibly inspired by an Indian concoction or the Greco-Roman anchovy condiment “garum”), it’s a must for any pantry, especially the Pickle one.


*photo courtesy of Bon