Sauce

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

The BA Test Kitchen likes Grade B maple syrup; it adds a deep rounded flavor to this blackberry syrup recipe.

Can’t find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

Tart-sweet cranberries and sour kumquats make this relish taste bright and bracing.

This salsa verde is an herby alternative to cranberry sauce.

Yes, gravy should be lump-free (always whisk, don’t stir), but it’s the flavor of the roux that makes or breaks what gets passed at the table. Toasting flour in butter is what develops its deep, nutty taste. You’ll know it’s done when it’s the color of graham crackers and smells like popcorn.

Sugar will crystallize if you stir it while it cooks, so be patient and stick with using the pastry brush while you wait.

This recipe for melty, cheesy, spicy comfort in a bowl is one of the best sellers on the menu at San Francisco’s Tacolicious. Don’t skimp on the chips—trust us, you’ll need them.

Using mature arugula leaves instead of the baby variety will make for a more peppery salsa. For a nice variation, try it with fresh basil and/or parsley.

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

Chef Adam Evans says this creamy mayonnaise-based sauce originated “somewhere in Mississippi,” and is similar to rémoulade. “It’s great with peel-and-eat shrimp, fried oysters, on a grilled fish sandwich, or as a substitute for tartar sauce.”

An anchovy fillet and some fish sauce mimic fermented kimchi's slightly funky undertones, but they won't hit you over the head with fishiness (we promise).

This red sauce recipe comes together simply—roasted red peppers, garlic, almonds. Then toss it into pasta, spread it on sandwiches, serve on crusty bread as a party appetizers, or make up your own genius combination and let us know in the comments.

We developed this thick, garlicky yogurt sauce sprinkled with tart sumac to pair with eggplants that had been roasted directly on a bed of hot coals. They get so smoky and silky, that this cold, creamy sauce paired perfectly—especially when served with grilled naan. That said, you can use it on just about anything. Feel free to experiment with other seasonings besides sumac, like lemon zest, za'atar, or crushed red pepper flakes.

This bright vinaigrette is good for a lot more than just grilled eggplant.

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

A sophisticated--and infinitely easier--take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

A drizzle of this herb pesto will complement virtually any savory dish, and it takes only minutes to make.

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