Sauce

You're gonna want to lick it off the plate.

If you've got canned artichoke hearts, you've got the makings of the easiest, herbiest, most delicious tapenade ever.

If you're only using that bottle of soy sauce for your takeout sushi, you're missing out—this umami-powerhouse makes just about everything taste better.

Never have button mushrooms been more delicious than in this veg-packed spicy dip recipe, also ideal as a sandwich spread or finisher for simply prepared vegetables. This recipe is from Palizzi Social Club in Philadelphia, PA.

The little black dress of Italian-American cooking. This recipe is from Palizzi Social Club in Philadelphia, PA.

This spicy-sweet-funky Filipino condiment is delicious on grilled fish, chicken, tacos, sandwiches, grain bowls, noodles, eggs, burgers... pretty much anything you can think of will be improved by a dab or two.

Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.

Start with lemon juice and salt. Then, go crazy with the riffs.

These sambal oelek recipes use our favorite chile paste for the ultimate hit of flavor.

This dip recipe goes beyond vegetables and can also be paired with lamb, chicken, or fish.

This all-purpose sauce will go with any protein and doubles as a great dressing for summer salads.

This dressing goes great with avocado salad, but we love it with simply prepared salmon, chicken, or rice as well.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

Use this hot sauce as a condiment or mix in additional aromatics like grated garlic and ginger to make a marinade for meat.

A delicious alternative to chimichurri to go alongside your grilled steak (or whatever!).

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice.

Add smoky, spicy flavor to just about anything.

This isn’t the only green sauce you’ll ever make. But it might be the best one.

If you have time, chill the pork belly uncovered for a few hours, which will dry out the meat a bit and make it easier to slice.

Mixing lemon and lime juice, as well as a shot of apple cider vinegar, makes for a much more dynamic dressing than just one type of acid could ever achieve.

This irresistibly smoky-spicy condiment lasts for a month and perks up everything from scrambled eggs to lamb chops.

Oaxaca is known for its moles, and there are countless types. This recipe features dried red chiles and is often served with poultry.

Pizzeria Beddia's Joe Beddia lets us in on his homemade pizza guidelines.

Chef Alex Raij on her favorite all-purpose sauce.