Sauce

Wondra is much more finely ground than all-purpose flour and is one step on the way to super-silky sauce. AP will work too, of course, but Wondra is wonderful.

This gorgeous bright red paste is so much better than the store-bought stuff. Rub it on chicken, pork, or fish—it's especially delicious for these tacos al pastor.

Big Bob Gibson Bar-B-Q in Decatur, Alabama, is credited with introducing this mayo-based barbecue sauce to the world. Our recipe is loosely based on the version chef Sean Brock serves at his restaurant Husk in Charleston, South Carolina.

“I love peppery radishes with cooling yogurt—so good on grilled chicken or fish.” –Dawn Perry, senior food editor

A blend of chiles, arugula, mint, and lime, this dressing brightens up everything from salads and grains to fish and meat

This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.

Substitute pine nuts for the walnuts if you'd like. To serve with pasta, stir in ½ cup pasta cooking liquid to the pesto until smooth and toss to coat, or serve as a topping for chicken.

This cooling raita, or yogurt sauce, is a popular condiment for Indian feasts. It's also great with lamb chops.

This recipe makes enough mignonette for a dozen oysters.

Good gravy begins with good stock. At least one day (and up to four days) before the feast, make your own rich turkey stock. For a recipe, see our Do-Ahead Turkey Stock (click for recipe); in a pinch, you can use store-bought low-salt chicken broth, but the results with homemade are incomparable.