Grand aïoli (or aïoli garni) is Provence, France’s perfect response to the question of laid-back summer entertaining. This large spread of seasonal vegetables and seafood, with a generous bowl of garlicky mayonnaise (the aïoli) is a relaxed and convivial meal that invites guests to pick and dip, with no cutlery required. Serve it with chilled…

The essence of a green goddess sauce is (surprise!) an abundance of fresh green herbs. It’s a light, bright, and refreshing dip, dressing, or crema. Precisely which herbs you use in the sauce is dependent upon your taste, garden, and refrigerator. Suffice to say that you should use what you like, and do not skimp….

A good sauce is a cook’s magic wand. It’s a trick up the sleeve, so to speak, for jazzing up all sorts of meat, fish, poultry, and vegetables, while also multitasking as a spread for sandwiches or a dollop for eggs, rice, and even soups. And it’s a definite keeper when it can be plunked…

The secret to many of the best grilled chicken recipes is not a spice rub, a brine or a side salad. The key to a great grilled chicken recipe is the sauce. No matter what your preferred regional barbecue style, be it a sweet, spicy vinegar-based or another favorite, you know the importance of the good stuff. But…

The “teri” in teriyaki means “shine” in Japanese and is the essence of this world-famous sauce. The soy-based glaze makes meat, poultry, fish and vegetables shimmer and taste irresistibly sweet and savory. Many supermarket teriyaki sauces lean on corn syrup and starches for viscosity and shelf life, which is why homemade teriyaki is superior. Plus, it’s so…

The middle of winter can be a tough time for tomato lovers. We’re about as far away from the end of the previous season as we are from the beginning of the summer harvest, and no member of the produce kingdom suffers such a noticeable lack of flavor when it’s imported, out of season, from…

Love is a glorious thing, but chocolate is my favorite part of Valentine’s Day. Public displays of romance are awkward. And chocolate is much less complicated. South of the border, Valentine’s Day goes by the name El Dia del Amor y Amistad, which translates to “The Day of Love and Friendship.” I find this holiday a lot…

If you are like me and enjoy homemade tomato sauce year-round, this recipe is for you. It’s a great way to use up any lingering tomatoes at the end of the season. If the season has already finished, you can still manage a decent sauce with your supermarket variety. The key to developing the flavor…

Don’t be fooled by the name: This reddish-orange salad topper is as American as dressings get. Big, bold French dressing actually comes from Pittsburgh and not its namesake European country—it was invented in 1925 as Kraft’s very first pourable dressing flavor. While the store-bought variety can sometimes be too cloying, this homemade version has just…

Sautéing figs with plums, shallots, and balsamic vinegar turns these simple ingredients into a savory, sweet, tangy sauce with a deep burgundy color, perfect for autumnal feasts. I serve it alongside roast pork, as a chutney for curry, and even as jam on my morning toast. I love this type of sauce—with just a few…