Sauce

Samaki har'ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It's definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish for this recipe.

A spicy, tangy option for anyone who loves to put mayo on burgers.

Editor's note: Serve this sauce with Michael Chiarello's Grilled Pasta with Grilled Meatballs . Grilling the tomatoes and roasting the red pepper gives this sauce an underlying flavor that I really like. I tend to double this recipe and freeze what I don't need. I'm always glad to have this sauce on hand. It's best to grill tomatoes over charcoal or a wood fire that's about 30 minutes past its hottest point. I like to use a plancha but you can use a cast-iron pan or grill the tomatoes directly on the grill rack.

Editor's note: Use this sauce to make Myron Mixon's Smoked Whiskey Wings . I have heard people eating barbecue at festivals say that "the sauce makes the barbecue." It's not true. The smoke makes the barbecue. The sauce is a finisher. It's what you put on your meat after it cooks to enhance its appeal. It can add a great punch, but I've had plenty of delicious barbecued meat with no sauce at all. I've been around barbecue sauces of different stripes all of my life. My family's sauce recipe, which my parents were just beginning to market when my father suddenly passed away, is what got me into cooking competitive barbecue in the first place. We have always preferred a hickory-style sauce, meant to closely evoke and complement the flavor of hickory-smoked meats. It's world famous and a secret recipe, so the only way you'll taste the original is to order it from me, but if you insist on not giving me your business, here's a reasonable approximation that is still damn delicious.

Grill the tomatoes just before you place the eggplants in the coals.

Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.

Serve unsweetened tea with this syrup on the side.

The big flavors of steaks hold up to vibrant sauces, like this bright condiment from Argentina (which can also double as a marinade).

The secret to this dish is the crunchy and creamy deep-fried avocado.

Soaking seeds makes a healthier, creamier pesto, but you can skip it if you're in a rush.

This recipe is excerpted from Cooked by Michael Pollan and is recommended as an option to serve with his Pork Shoulder Barbecue recipe. Read more in our interview with Michael Pollan.

Serve spooned over roast chicken, steak, or pan-fried pork chops. And, of course, pancakes.

"This spicy butter has a built-in garnish; it turns into a sauce as it melts over your steak, leaving the herbs on top for looks and extra flavor." —Brad Leone, test kitchen assistant

Use this smoky, chile-based sauce to add color and heat to blanched cauliflower, green beans, or broccoli.

Versatile mojo verde is especially nice with steamed artichokes or roasted red peppers.

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

Drizzle this sweet-salty vinaigrette on green salads or on roasted carrots.

Peanut butter has a place on the dinner table. This recipe makes enough for two or three different meals.