Quick

Set out a dish of peppery extra-virgin olive oil with a dash of aged balsamic vinegar, Vincotto (sweet Italian vinegar), or verjus for dipping.

The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.

This recipe make 1 1/2 times Martha’s Perfect Pâte Brisée (recipe page 647).

The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

Known as nuoc cham, this Vietnamese table sauce is used to season dumplings, soups, and noodle dishes.

We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.

The yogurt in this traditional Indian mixture tenderizes what you’re marinating. Try grilling the meat or fish to add a smoky flavor.

This goes remarkably well with steak.

This Asian-inspired marinade pairs perfectly with pork—turning into a sticky, spicy, sweet glaze when cooked—but can also be used with chicken or beef.

You can make this garlic mayonnaise with a mortar and pestle or a food processor—we’ve provided directions for each method. Store in an airtight container in the refrigerator up to 3 days.

For this version, make a basic tomatillo salsa, then puree it with avocado. This recipe makes extra salsa you can serve on its own along with tortilla chips. The salsa’s acidity preserves the color of guacamole; it can be refrigerated, in an airtight container, up to 1 day.

Refrigerate the vinaigrette in an airtight container up to 3 days.

This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

Toss this mix with 2 pounds potatoes before grilling. Once they have finished cooking, sprinkle the potatoes with fresh lime juice, if desired. See page 389 for grilling instructions.