HeyJaredCondimentClaire
Where flavor meets history, travel, and culture! Essays, deep dives, and recipes on the foods, condiments, and rituals that shape everyday lives and routine around the world.
- Indexed issues, last 90 days
- 13
- Latest publication
- Sep 29, 2026
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- Earliest in this view
- Jul 24, 2026
Latest issues
Fruit Pickles (opens the original)
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I think a lot of people hear the word pickle and automatically assume cucumber…Last week, I went pear picking - happy autumn - and I’ve been making everything with the fruit: pear vanilla jam, pear yogurt cake, pear vinegar, and pear cardamom quick pickles (see below). Next up is a pear butter, using this apple butter recipe, but anyways, back to the point: FRUIT PICKLES!Pickling frui
Pear Vanilla Bean Jam (opens the original)
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If you read IN TOO DEEP: PEAR, you’ll know that I love pear jam. It’s somehow so underrated and I want to give it the credit it deserves. I recently went pear picking so I figured why not make a beautiful pear vanilla bean jam to celebrate this fleeting season and jar it up when the cravings hit?A good pear jam is fragrant, slightly floral, tastes ju
In Too Deep: PEAR (opens the original)
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Welcome to the rabbit hole. I have a very time consuming habit of going on deep dives and end up going waaay too deep. Remember corn? And cacao? What about vanilla? You get the point. It always starts with one innocent question and quickly gets out of hand… So now, instead of having this information live in my notes
French Salted Butter: A History & Recipe (opens the original)
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HAPPY 3 YEAR ANNIVERSARY ON SUBSTACK TO US!!I’m embarrassed to tell you how many times I’ve read SALT by Mark Kurlansky. While I could write 5,000 Substacks about the necessary condiment I probably (definitely) eat too much of, I wanted to share some butter info with you instead. I think when people think salted butter, they think of France… but did you know that not all French butter was salted?? Most actually weren’t up until the French Revolution.<a class="image-link image2 is-viewable-img" h
I’m Having a Paste Phase (opens the original)
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When I first moved to London, I became obsessed with Bovril, after a trip to Australia last year, Vegemite took over, and this summer, with tomatoes tasting like literal candy because of the heatwave, I cannot stop reaching for Marmite. There’s something about that much umami next to something so sweet and ripe that I can’t get enough of.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!BSro!,f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-
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