APRICOT GLAZED PORK TENDERLOIN
Have some apricot jam that you didn't use up in last season's holiday cookies? It makes a great glaze for pork, along with tangy Dijon mustard and herbs. Leftovers make great sandwiches, too.
Recipe:Taste of Home
It's well-known that bloody marys include plenty of Worcestershire sauce, but this particular recipe is a condiment quadruple threat. Besides Worcestershire, it also contains prepared horseradish, mustard, and hot sauce. Who doesn't love a good excuse to have a drink on Sunday morning?
Perfect for serving with fried or broiled fish, tartar sauce is a creamy, tangy condiment made up of other condiments. Mayo and pickle relish are the norm, but you can also spice it up however you want with a little hot sauce or olive brine.
Classic deviled eggs are a great way to use up plenty of condiments, and they're always a crowd-pleaser at parties. This recipe is made creamy with a little mayonnaise, tangy with Dijon mustard and white wine vinegar, and just a little spicy with Frank's RedHot sauce.
The picnic and cookout classic potato salad just happens to use a lot of condiments. The most common are mayonnaise, of course, along with bright yellow mustard and pickle relish. This recipe uses all three plus celery salt, hard-boiled eggs, and onions for a traditional flavor.
BUFFALO CHICKEN QUESADILLAS
Practically everything is being "Buffaloed" now, from pasta salad to meatballs. This recipe for Buffalo chicken quesadillas is genius: Who doesn't love cheesy, creamy quesadillas with a kick already? Adding Frank's RedHot and ranch is a natural progression.
If it's the height of summer and you happen to have some sherry vinegar around that needs to be used up, try a traditional Spanish gazpacho. It's a smooth, chilled soup using only the ripest tomatoes and other garden vegetables. Sherry vinegar adds tartness and depth. If you're worried that it'll be like drinking salsa, don't worry, because the flavor is nothing like it.
OLIVE OIL BREAD DIP
If you've ever gone crazy over the oil and balsamic bread dip in an Italian restaurant, then you know exactly what this recipe is all about. You can make it as simple -- just olive oil and balsamic vinegar -- or as complicated as you like. This recipe includes garlic, oregano and parmesan cheese, so it can't be bad at all.
Recipe:The Food Charlatan
Tahini usually comes in jars, but most recipes only call for a little bit of it. With the leftovers, make hummus, the Middle Eastern chickpea dip flavored with garlic and lemon. This is also one of the best times to break out that really high quality extra virgin olive oil for drizzling on top, too.
Everyone has a few different half-used bottles of barbecue in their fridge door. You can only do so many cookouts with barbecue chicken, so try these barbecue nachos instead. They mix ground beef with barbecue sauce and include bacon, cheddar, and green onions.
BEEF LO MEIN
Why bother with takeout when you can make so many Chinese-American recipes with just a few Asian condiments? Lo mein is always a favorite, and this version includes flank steak, bell pepper and snow peas in a sauce made with soy, oyster sauce, and rice wine vinegar.
This recipe to make a showstopping ham is super easy, using only three ingredients besides the ham. Pick an appropriate fruit jam or preserve you might have left in your fridge, like peach, apricot or pineapple, and mix it with mustard and red pepper flakes. Glaze the ham while it bakes and that's it.
SALMON WITH SCALLIONS AND SESAME
The combination of soy sauce and honey is a classic pairing of sweet and savory. It makes a fantastic topping for broiled salmon along with garlic, Fresno chiles, and scallions. Serve it with broiled asparagus and rice for a complete meal.
Many people buy fish sauce for a particular recipe (maybe even pad Thai!) but then don't know what to do with the rest of the bottle. Pad Thai is a favorite around the world for a reason: It's simple, packed with flavor, and has a nice balance of flavors. Try this recipe if you have fish sauce or rice vinegar leftover.
GARLIC-BUTTER ROASTED SHRIMP COCKTAIL
If you're not a big ketchup person, you might wonder what to do with the leftovers after you host a cookout and only a few people use it on their burgers. Try making a shrimp cocktail with a classic sauce using ketchup, horseradish, and chili sauce. Even folks who don't normally like ketchup enjoy the horseradish heat of cocktail sauce.
THOUSAND ISLAND DRESSING
Ketchup and mayo make up the creamy pink base of Thousand Island dressing. And even if you don't like Thousand Island on a green salad, you can use it to turn a corned beef sandwich into a reuben.
ULTIMATE SLOPPY JOES
Skip the can of Manwich if you want to use up some condiments with your sloppy Joes. Make them from scratch using ketchup, mustard, peppers, onions, and seasonings. Leftovers are great in a grilled cheese sandwich, too.
Recipe:Dinner Then Dessert
RUSSIAN ROULETTE DOGS
Most people put some kind of condiment on hot dogs, but Russian roulette dogs take that one step further. They mix together all kinds of condiments -- ketchup, mayo, horseradish, relish -- along with pimento and pepper into a hot dog sauce that's not too far off from Thousand Island dressing.
Recipe:Better Homes & Gardens
GERMAN POTATO SALAD
This variation on American potato salad uses quite a lot of vinegar in the dressing. It's not creamy, but there is mustard, sugar, bacon, and onions for a hearty, tangy, and healthier option to mayo-based salads.
MUSTARD BALSAMIC PORK CHOPS
Pork and mustard are a classic combination, and this recipe adds balsamic vinegar for even more flavor. Wholegrain mustard, balsamic, olive oil, and fresh rosemary are combined and poured over pork chops before baking for a quick meal.
HOISIN GRILLED FLANK STEAK WITH NOODLE SALAD
Hoisin is sometimes described as an Asian barbecue sauce, but that doesn't make it much easier to use up. Here's a recipe for flank steak glazed with hoisin and served with a rice noodle salad dressed with soy sauce, rice vinegar, sriracha, and sesame oil. It's a great meal during summer.
SPICY PEANUT CHICKEN
Sambal oelek is a thick chile and garlic paste that you might have a half jar of in your fridge. Try this recipe for broiled chicken thighs and broccolini with a peanut butter, sambal oelek, and sesame oil coating. It's one-pan and really fast.
Adding butter to sriracha mellows it out and helps it coat plump shrimp. This recipe uses 6 tablespoons of the rooster sauce for kick, and then adds lemon zest and fresh chopped herbs for freshness at the end.
MANGO CHUTNEY CHICKEN CURRY
If you're used to eating Indian mango chutney as a condiment, try using it as an ingredient in recipes instead. Adding it to a simple, creamy chicken curry gives the dish sweetness and evens out heat from the curry powder.
Recipe:Taste of Home
If you picked up a tube of anchovy paste for a pasta recipe but don't know what to do with the rest of it, make some Caesar salads. While most homemade Caesar dressings call for whole anchovy fillets, you can use anchovy paste in place of any of them. This recipe also uses mustard and Worcestershire.
Recipe:Once Upon a Chef
Most meatloaf recipes use ketchup as a glaze, but you can punch up the flavor by using bottled steak sauce. By mixing it into the ground beef and brushing it on top as it bakes, you're sure to get a beefed up loaf.
Recipe:Dessert Now Dinner Later