Sauce

In Argentina, garlicky chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak. Make chimichurri at least 1 hour ahead to allow the flavors to meld.

The silky texture of this puréed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne. Serve it with chips or crudités.

A food processor helps make homemade mayonnaise quickly, but a whisk works just as well. Martha prefers to use entire eggs, not just the yolks, for a lighter texture. Add the oil very slowly, literally drop by drop. This prevents the oil from overwhelming the egg yolks and produces a smooth, creamy spread. By varying the ingredients, you can create endless variations. Substitute a flavored vinegar such as tarragon or sherry for the lemon juice, or alter the flavor by trying different olive oils. Seasonings or chopped fresh herbs may be added to the mayonnaise after it is made.

For the best poultry gravy, do not roast the turkey or chicken in a nonstick roasting pan: It keeps the flavorful bits of meat and skin from cooking onto the pan.

If you are concerned about raw eggs, use store-bought mayonnaise, and begin at step 3. The sauce can be made ahead and refrigerated in an airtight container for up to 2 days.

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

Serve with grilled pork or fish, such as red snapper or striped bass.

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.

This classic Mexican sauce is often used in enchiladas or served with tamales.

You can substitute dried cranberries or raisins for the dried cherries in this recipe.