Name: Argentine Red Sauce
Yield: Makes about 1 cup
Ingredients: 1/2 cup Spanish sherry vinegar or red wine vinegar; 1/4 cup virgin olive oil; 1 1/2 tablespoons hot paprika; 2 teaspoons cayenne pepper; 4 cloves garlic, minced; 1 teaspoon freshly ground black pepper; 1 teaspoon toasted and ground cumin seeds; 1 bay leaf, broken in half; 1/2 teaspoon kosher salt

(Chimichurri Rojo)

This vibrant sauce/marinade is a nice variation on the classic Chimichurri Verde. A sort of Argentine Worcestershire, it is slightly more herbaceous. Try marinating some chicken pieces in this sauce (in a nonreactive dish) for a few hours before cooking them.

This recipe is a component of Barbecued Steak Brazilian-Style, with Garlicky Marinade and Dipping Sauce .

Recipe notes

Not-So-Secret Burger Sauce

Every sauce needs a few secrets. Ours is smoky, sweet, and savory—use it for burgers, fries, tenders, and more.

Dulce de Leche

Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.

XO Sauce

Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.

Spice-Grilled Pork Chops

A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.

Kimchi Bloody Mary

The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.

Charred Cabbage With Shrimp Paste Butter

A little shrimp paste goes a long, long, long way in this delicious vegetable dish.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Homemade Whipped Cream

Fluffier, fresher, and fancier than anything from a tub or can.