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18 Condiments Our Food Staff Would Lick Off a Spoon

18 Condiments Our Food Staff Would Lick Off a Spoon
The sauces, spices and pastes that bolster our everyday meals can be windows to the soul.
Credit...Karsten Moran for The New York Times
May 19, 2021
In 2018, the singer-songwriter John Prine told The Times that he would steal syrup, ketchup and mustard from the hotels he stayed at and keep them in his suitcase — “just in case of emergencies.” Here at the Food desk, we focus much of our time, energy and resources on recipes and the meals that grace our plates. But what about the condiments that bolster them? What would

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Here's how to make soup from leftovers

by Jolene Lamb, correspondent
Soups are so versatile; you can transform and reuse leftovers and random ingredients you have laying around into soups. I often have a couple of leftover potatoes, some random scrap ends of assorted cheeses, a couple slices of ham, a cup of sour cream just hanging out in my refrigerator. Using up those ingredients is easy when you transform them into soups. Most of the time I can take canned or frozen vegetables along with pantry staples such as beans, pasta or rice and create soup to not only enjoy immediately but freeze and have leftovers for later.

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