Whether store-bought or homemade, condiments are typically used to enhance the flavor of a meal. Here we discuss the top Italian condiments and how you can use them to elevate your favorite meals!

If you prefer video, watch the full episode 15 YouTube video version.

If you've followed us for any amount of time, you can probably guess some of our favorite condiments, especially as they relate to Italian and Italian-American food.

In this episode, we dive deeper and discuss some of the top Italian condiments and how you can begin to use them to add flavor to and elevate the quality of any meal!

We explore the differences between cherry peppers (aka vinegar peppers) and the more trendy Calabrian chilis, and while they both pack some heat, they're not necessarily interchangeable.

Included in the discussion are other store-bought condiments, such as sundried tomatoes, sundried peppers, and balsamic vinegar.

We also discuss our favorite homemade Italian condiments, such as gremolata, a citrus-forward condiment that's traditionally served with osso buco to balance the richness of the veal, pesto Genovese and how it can be used for so much more than pasta, and salsa verde, one of our favorites for topping grilled meat.

Resource Links

Pork chops with cherry peppers

Cherry pepper spread

Orecchiette with sausage and broccoli rabe

Pepper and egg sandwich

Potato and egg sandwich

Assassin's pasta

Penne al baffo

Artichoke pesto

Sun dried tomato pesto

Walnut pesto

Spicy creamy mushroom pasta

Grilled chicken thighs

Steak pinwheels

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Full Transcript

Intro

Tara (00:00):These are your options. Dried parsley, Reddit commenters who know it all, too many onions in the sauce. Okay, which do you kiss? Which do you marry? Which do you kill?

James (00:13):I'm telling you, there's a lot of good information on Reddit, but there is an epidemic of know-it-alls on that platform. Welcome back to the Sip and Feast podcast. Today we're going to talk about condiments and specifically how they can improve your meals. We're going to talk about ones that we use all the time that we think are indispensable in our kitchen. Tara, I think this is a great one. Did you come up with this idea or did I?

Tara (00:36):I think you did.

James (00:38):Of course I did. I think now we're all cooking a little bit more this time of year. It's starting to get a little cool out. Kids are going right back to school now. This is being filmed one day before our kids return to school, and we're stocking up on stuff. We're getting ready for the bigger meals, meals that can be given to our kids for lunch, meals that if you're making a lot and maybe you take lunch for work, stuff like that. I think that for whatever reason, we all as a culture, especially in America, start cooking more when it gets a little cool out and the summer's over. Do you agree with that, Tara?

Tara (01:18):Yeah, definitely. I think it's normal. Your appetite increases more when the weather changes, even though the weather hasn't changed here, it's like 90 degrees out. You can still feel the changes in the air and you want to start having those heartier meals.

James (01:37):Also, I think it's that you're wearing a little bulkier clothing right now, so you're maybe not as worried about how you look. You're not going to the beach and stuff. You're laughing, right? It's not.

Tara (01:48):No, I think true.

James (01:50):I think it's true.

Tara (01:51):Yeah.