Accompaniments Category

You can find these popular Greek black olives in most large supermarkets. They're salty and have a rich, fruity flavor. These can be eaten out of hand, or used to make tapenades.

This thick, dark sauce is the Indonesian ancester of ketchup. Look for it in Indonesian markets.

Ketchup is a common condiment especially in America. It is made with tomatoes, sugar, vinegar and spices.

This Korean specialty is made with cabbage, vinegar, garlic, and hot chile peppers, all of which are put into jars and allowed to ferment. It's spicy and very good.

Jewish cooks use these to make kreplach, a kind of Jewish ravioli.

This Middle Eastern cracked green olive is hard to find in the U.S.

Cooks use this fragrant flower to flavor jellies, baked goods and grilled meat.

This is made by boiling the fruit and peel of lemons with sugar, pectin, and water. It manages to be bitter, sour, and sweet all at once, which many people find delightful.

This is a mixture of pureed prunes and apples that serves as a fat substitute in baking.

These small Italian olives are brine-cured.

These leaves open up like butterfly wings, each about two feet high. They're often wrapped around rice and other fillings, to which they impart an earthy aroma when the bundles are steamed. The leaves are available either fresh or, more commonly, dried in Asian markets. Soak them for at least an hour in warm water before using, and keep fresh leaves in a cool, dry place or else freeze them.

These green olives are brine-cured.

These are salty Italian/Swiss brownish-black olives.

These thin wrappers are used to make lumpias, a Filipino type of egg roll.

These leaves have been used to wrap meat for flavor and to tenderize while cooking.

These green olives are available in most supermarkets. They're often pitted and stuffed with pimento or garlic. They're often put into martinis.

These sugar-soaked and dyed cherries come in two colors: red (almond flavored) or green (mint flavored). Cooks usually use them to garnish desserts and drinks.

petals only.

Mincemeat is made with dried fruit, nuts, citrus peel, spices, and sometimes brandy, rum, or some other liquor. It used to be made with meat as well, and ready-made jars of it sometimes contain beef suet. It's often used for holiday pies.

The British like to serve this with roast lamb.

This is sometimes served with lamb, veal, or game.

These are the common black ones that are ubiquitous in supermarkets, pizza parlors, and salad bars. They don't have as much character as European black olives.

These are shriveled black olives that are somewhat bitter. They're best used for cooking rather than snacking.

Made from muscadine grapes, this is a redder, tarter version of grape jelly.

Includes: Chinese mustard, Creole mustard, and Dijon mustard.

These are green, brine-cured Greek olives. They're somewhat salty.

This is a general Thai term for dipping sauces.

This paste is made from chilies, onions, sugar, shrimp paste, fish sauce, and sometimes tamarind. It's sold in jars, and comes in different strengths, ranging from hot to mild.