Name: Tzatsiki
Yield: Makes 1 quart
Ingredients: 1 English cucumber, peeled; 10 cloves garlic, smashed and finely chopped; 1 cup distilled white vinegar; 4 shallots, thickly sliced; 1 cup small, picked sprigs dill; 2 1/2 cups strained or Greek yogurt or labne spread; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lemon juice; Kosher salt and cracked black pepper

Image may contain Food Bread Breakfast and Pizza

TzatsikiChristopher Hirsheimer and Melissa Hamilton

This is the one sauce you must make. It's a classic and very easy to prepare, but be sure you use only a superior quality Greek yogurt or labne spread. I cannot emphasize this strongly enough—it makes all the difference.

Recipe notes

Yogurt and Cucumber Soup

This luscious chilled yogurt soup, packed with fresh and dried mint, is an incredibly refreshing and cooling appetizer during the summer.

Brussels Sprouts Latkes

Who says latkes have to be potato? Brussels bring a delicious cruciferousness.

Ranch Dressing

Your new house dressing: creamy, herby, and dangerously dippable.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Rouille

This piquant French sauce comes together in the blender in just five minutes.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Beef Stroganoff Ramen

This traditional dish of beef, sour cream, and mustard may have originated in Russia, but it’s about time for a version with ramen noodles, don’t you think?