Vegetable

The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

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

This dish calls for purple globe eggplants. Instead of cooking them over an open flame, you can use the oven: Place the eggplants on a shallow baking pan, and place under the broiler. Broil, turning the eggplants every 5 minutes, until the skin is blackened all over and the flesh is falling-apart tender, 20 to 30 minutes.

We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.

This is a good vinaigrette for a simple green salad. Use extra-virgin olive oil if you prefer a fruitier flavor.

The yogurt in this traditional Indian mixture tenderizes what you’re marinating. Try grilling the meat or fish to add a smoky flavor.

This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Be careful not to marinate shellfish for longer than 20 minutes; the acid in the lemon juice will cook the flesh.

This goes remarkably well with steak.

Using both Gruyère and fontina gives this savory dish complex flavor—and they melt beautifully. If you use only Gruyère, just double the amount. You can assemble most of this dish up to 1 day ahead and refrigerate, covered; then add the batter, and bake.

This Asian-inspired marinade pairs perfectly with pork—turning into a sticky, spicy, sweet glaze when cooked—but can also be used with chicken or beef.

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

Serve with grilled shrimp, fish, or pork.

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 colorful relish is delicious with grilled chicken or shrimp. It also pairs well with the piquant flavors of quesadillas and crab cakes.

This salsa can also be spooned over grilled shrimp, fish, chicken, or lamb.