Sauce

If you are concerned about raw eggs, use store-bought mayonnaise, and begin at step 3. The sauce can be made ahead and refrigerated in an airtight container for up to 2 days.

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

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

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 classic Mexican sauce is often used in enchiladas or served with tamales.

You can substitute dried cranberries or raisins for the dried cherries in this recipe.

Be sure your kitchen is well ventilated when you soak the New Mexican and guajillo chiles; their vapors can be a mild irritant.

This ganache thickens as it sits. The ganache used for the Inside-Out German Chocolate Torte and in step 7 of the Belgian Chocolate Birthday Cake (page 507) should be pourable but thick enough to fully coat the cakes.