Condiment

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

This is a spicy yet balanced salsa for green sauce lovers.

This cooked tomato salsa has a smooth, sauce-like texture that makes it perfect for dipping chips or drizzling over nachos.

These crisp, fresh pickles are often offered along with fresh herbs at the table. Tuck them into a lettuce-leaf wrapper or use them to doctor brothy soup.

"You always want to give the option of adding heat at the table," says Tanis. These shallots deliver acidity and fire in one shot.

No disrespect to the frozen tots these are based on, but making your own is way more fun than opening a bag (and they taste better, too).

Editor's note: Use this recipe to make Rawia Bishara's Brussels Sprouts with Panko . Tahini sauce, a smooth blend of toasted sesame paste, lemon juice, garlic and olive oil, is ubiquitous in Middle Eastern kitchens. It is the condiment. There is hardly a dish that isn't enhanced by it—drizzled on Falafel sandwiches and over Brussels Sprouts with Panko; blended with pureed chickpeas for Hummus and with charred eggplant for Baba Ghanouj. My favorite Whole Fried Fish is served with this sauce mixed with parsley. At Tanoreen, I mix it into salad dressings and drizzle it into cauliflower casseroles. My daughter? She dips French fries into it! Learn to make this and you will have a simple, delicious, versatile sauce to add to your repertoire.

This is a lovely crunchy and tangy accompaniment to cold meats and salads. Store any leftovers in the refrigerator and use within a few days.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

This versatile oil is a great way to bring heat to just about any dish.

This simple sauce goes well with spring rolls as a dipping sauce. Also, it makes a good marinade for seafood. I once served grilled trout marinated in this sauce to a friend who disliked fish—it completely changed his mind!

This smoky, fiery concoction is inspired by Bar Amá's "Bus Driver" salsa.

Fresh celery lightens this guacamole and adds some serious crunch.

It might seem fussy to separate the vegetables when pickling, but if they're combined, the colors will bleed and they won't be as vibrant.