Spring pop of flavor in a silky smooth delivery system.

Black Pasta - make any pasta unique, and it tastes like the sea.

Simple brine to insure all poultry comes out tender and juicy. I use this frequently with chicken, game hens, and turkey.

This sauce hits sweet, salty, and umami all at once. Maple syrup and miso go great together. Use this as a glaze, marinade, or drizzle as a topping.

The kicker to this recipe is the pecorino romano. Pecorino is made from sheep's milk and is sweeter than the parmigiano Reggiano, so it gives an extra bit of umami flavor in the pesto.

Bright lemon, green peppercorns, and gin remnants from your local distiller help to create an incredible seafood condiment.

This is the seasoning for all sorts of stuff - poultry, potatoes, vegetables, popcorn, pork butt. This is only as restrictive as your imagination.

Beer & BBQ is always an excellent match, the dark and aged quality of Dragon's Milk makes it a perfect Stout for a BBQ sauce.

The fire comes from Sriracha, but we add lots of acid to brighten this baby up. We also employ a little honey and teriyaki to tame the kick. Use as a sushi drizzle, fry sauce, salad dressing, and rice bowl topping. My fridge is simply incomplete without this condiment.

Excellent marinara, like the Italians, is not something you rush. Allow this sauce to sit for a couple of days for the best flavor.

Italian herbs and spices, a favorite seasoning for poultry and soups.

Blackberry BBQ is a great seasonal item. Pork ribs, brisket, coleslaw, this even has a place as a salad dressing.

Compound butter can elevate any dish. Black garlic gives a dark and tangy sweetness to the soft spice of the shallots. Consider pairing with black cod, beef tenderloin, or a butter flight for dinner rolls.

Switching up a classic with Parmigiano-Reggiano instead of the regular Parmesan. The Reggiano adds a nutty flavor profile.

Simple dough - can be baked or fried, easy to work with and you can put anything you'd like inside.

Born in Texas to grace Empanadas. This sauce is fantastic on egg rolls, wings, chicken, and fish. Go crazy.

Gochujang is one of my favorite flavors, I also recommend using a quality vinegar for this dressing. The lemon and spicey combo with the sesame oil undertones give this dressing massive dexterity as a condiment.

Making pasta is a blast. This process takes about 40 minutes and only requires flour and water. Make it a date night or impress your friends. Oh, and then there's the taste of homemade pasta that will beat anything purchased from a store.

Peanut sauce is normally chalk full of garbage ingredients and preservatives. This is a simple recipe with basic ingredients and will taste better than anything you'll get from a store.

Versatile dressing with a handful of basic ingredients, I recommend using a quality vinegar.

Classic wine and bone broth reduction. This is incredibly simple to make - the quality of the broth and wine reflect in this sauce.

Fantastically versatile sauce. Silky and slightly tart, with a creamy texture.

It's ranch - but this one is really damn good.

Bright blue pasta

Fun tartlet for summer or spring, fill with sweet or savory delicacies.

Sweet, tangy, earthy spice. Great on ribs and wings.