Marinades and Sauces

Roasted red pepper and eggplant ajvar in a white bowl, with torn pita, seeded crackers and a small bowl of smoked paprika

Ajvar Sauce

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There’s quite a delightful mix of flavors in the ajvar sauce. This Serbian recipe is sweet, tangy, spicy, and smoky all wrapped into one. And don’t let the word “sauce” fool you — this is a multi-purpose relish that can serve as well as a dipper or …

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A speckled white bowl of Indian mutton curry with bone-in pieces of meat in a thick gravy flecked with black pepper, garnished with curry leaves, a bay leaf, a cinnamon stick and cilantro, on a wooden board beside a bowl of basmati rice.

Indian Mutton Curry

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Mutton pressure-cooked in a smooth onion-tomato gravy with warm whole spices, curry leaves, red chili powder and a lot of black pepper.

A speckled bowl of penne in a creamy pale orange vodka sauce topped with Parmesan, crushed red pepper and torn basil, on a wooden shelf

Spicy Vodka Sauce

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A creamy tomato vodka sauce with onion, garlic, Parmesan and a pinch of crushed red pepper, with the vodka cut to a balanced half cup. Enough for about 1 1/2 pounds of pasta.

Cilantro Jalapeno Pesto

Cilantro Jalapeño Pesto

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Cilantro and jalapeño turn a pesto Mexican, with basil holding it to the form. A no-cook sauce in ten minutes for pasta, tacos, sandwiches and fish, plus how to adjust the garlic, lime and heat.

Spicy Honey BBQ Sauce

Spicy Honey BBQ Sauce

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Delicious on chicken or ribs… The mix of sweet and heat of this spicy honey BBQ sauce hits the spot. It’s perfect as a marinade for ribs or chicken when barbecuing. But don’t overlook the potential of this recipe as a dipping sauce. It’s total …

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Red pepper aioli in a white bowl, with toasted bread slices, a wedge of cheese and aioli spread on toast

Red Pepper Aioli

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With only a hint of heat, this deliciously sweet and tangy red pepper aioli is family friendly and very versatile. Try it as a dipping sauce for breads and cheeses or use it as an entree sauce. It’s a simple way to boost the flavor …

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A speckled white bowl of harissa ketchup on a worn cutting board, next to a pile of crisp fries with one fry dipped in the ketchup.

Harissa Ketchup

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Two ingredients and a minute of stirring: harissa paste turns plain ketchup into an earthy, gently spicy sauce for burgers, fries and anything fried.

A speckled white bowl of creamy Old Bay tartar sauce flecked with relish and capers and dusted with Old Bay, beside a plate of two golden crab cakes, one topped with a spoonful of the sauce, and two lemon wedges on an oak table.

Old Bay Tartar Sauce

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Mayonnaise, sweet relish, capers and Old Bay stirred into a tartar sauce made for crab cakes, with optional cayenne for more heat.

A bowl of pale pink harissa yogurt topped with a swirl of harissa, olive oil and mint, next to sweet potato fries on a butcher-block counter

Harissa Yogurt

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Greek yogurt stirred with harissa and a little lemon makes a cool, mildly spicy topper for burgers and a dip for sweet potato fries and raw vegetables.

A speckled bowl of creamy coral piquillo pepper sauce beside sliced grilled steak, whole piquillo peppers and a dish of smoked paprika on a butcher-block counter

Piquillo Pepper Sauce

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A smooth, creamy sauce of jarred piquillo peppers, garlic and smoked paprika. Sweet, smoky and very mild, for steak, chorizo and chicken.