New York Magazine

Like its fellow nightshades tomatoes and peppers, eggplant comes in a psychedelic array of shapes and colors, but this chef favors an Italian heirloom variety.

This vinaigrette made of balsamic vinegar, garlic, olive oil, and mustard is the perfect dressing for grilled summer vegetables.

The best dishes start with the basics. This simple sauce makes the perfect base for your pasta recipes.

A speedy condiment that adds sophistication to anything from pasta to a savory tart.

A type of peppermint commonly used for tea also makes an elegant garnish for Chartreuse-roasted Black Mission figs.

Kalamata olives, garlic, and extra-virgin olive oil are the main ingredients for this simple pate that's as delicious on bread as it is with meat.

Beans cooked in the traditional Tuscan way make for a delicious bruschetta topping.

Start with the best prime-grade, dry-aged beef you can find; you can substitute a one-and-a-half-inch-thick choice steak from the grocery store, but you won't get the same depth of flavor.

The Argentine chef Francis Mallmann combines oregano with garlic and parsley in a chimichurri sauce you’ll want to slather on just about everything you toss on the grill this summer.

Red pepper, oregano, sweet Hungarian paprika, and cumin give this South American sauce its rustic flavor.

A fine out-of-the box accompaniment for robust cheeses like Boerenkaas or mild-flavored roast fish like cod.

Small in size and high in pectin, crabapples are bad for eating out of hand but great for chef Patti Jackson's mostarda, a chutney-like Italian condiment.

Dress a salad with this light yet flavorful Dijon vinaigrette.

This vegetable antipasti gets its complex flavor from ground cinnamon, unsweetened cocoa powder, and thyme.

The star, of course, is the turkey, but it deserves a dose of the perfect gravy.

This goat-cheese sauce with rosemary and cayenne could elevate any dish whether roasted vegetables or grilled lamb.

Smear bread with this herby blend of butter, parsley, basil, and tarragon and bake for a gourmet take on garlic bread.

The undeveloped cloves pack a punch that works nicely in soups, pastas, or simple spreads like this one.

A simple green salad or piece of toast can get a summer-centric twist with grilled-garlic vinaigrette.

This rub with dried thyme and oregano, fennel seeds, and Spanish paprika is best on prime-grade, dry-aged beef.

Whip creme fraiche with horseradish, Dijon mustard, and fresh dill for a quick accompaniment to smoked fish.

Whip creme fraiche with horseradish, Dijon mustard, and fresh dill for a quick accompaniment to smoked fish.

As good as horseradish mayo is as a garnish for marinated beef sprinkled with fleur de sel, it's even better on sandwiches made with leftovers.

Perk up your greens with this citrus-herbal vinaigrette.