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Macadamia Satay Sauce

Best with fish, shellfish, chicken, turkey

MAKES ABOUT 1 CUP

½ cup macadamia nuts

½ cup coconut milk

2 tablespoons fresh lime juice

1 teaspoon sugar

2 teaspoons Asian chile paste

2 garlic cloves, coarsely chopped

2 tablespoons chopped fresh cilantro

Coarse salt and ground black pepper

Grind the macadamia nuts in a food processor until finely chopped. Add the coconut milk, lime juice, sugar, chile paste, and garlic and process into a smooth sauce with the consistency of heavy cream. Stir in the cilantro and season with salt and pepper. Store in a tightly closed container in the refrigerator for up to 1 week.

Herbed Tzatziki

Best with fish, shellfish, chicken, turkey

MAKES ABOUT 1¾ CUPS

1 large cucumber, seeded, peel left on

2 teaspoons coarse salt

1 cup Greek yogurt or drained yogurt

½ cup sour cream

1 tablespoon extra-virgin olive oil

1 tablespoon white wine vinegar

1 large clove garlic, crushed or pressed

1 teaspoon chopped fresh dill

1 teaspoon chopped fresh oregano

1 teaspoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh mint

Pinch of ground black pepper

Grate the cucumber and place in a colander. Sprinkle with the salt, toss gently, and let stand over a plate or bowl for 1 hour. Press on the cucumber to extract as much liquid as possible, and then combine with the yogurt in a small bowl. Stir in the remaining ingredients. Refrigerate for up to 2 days.

VARIATION

Cucumber-Mint Yogurt: (Best with fish, shellfish, chicken, turkey.) Double the cucumber, eliminate the sour cream, replace the vinegar with 2 tablespoons lemon juice, and substitute 3 tablespoons chopped fresh mint for the dill, oregano, parsley, and mint.

Ginger Yogurt Dip

Best with fish, shellfish, chicken, turkey, lamb

MAKES ABOUT 1¼ CUPS

1 cup vanilla yogurt

¼ cup crème fraîche, or 2 tablespoons sour cream plus 2 tablespoons heavy cream

2 teaspoons minced crystallized ginger

¼ teaspoon ground ginger

⅛ teaspoon ground cinnamon

⅛ teaspoon grated nutmeg

Pinch of coarse salt

Mix the ingredients together. Store in a tightly closed container in the refrigerator for up to 3 days.

Preserved Lemon Yogurt

Best with fish, shellfish, chicken, turkey, lamb

MAKES 2 CUPS

2 preserved lemons, coarsely chopped, seeds discarded

½ cup fresh cilantro leaves and stems

4 garlic cloves, coarsely chopped

¼ cup extra-virgin olive oil

1 cup whole-milk yogurt

Process the lemons, cilantro, and garlic in a food processor until finely chopped. Mix in the olive oil and yogurt. Refrigerate in a tightly closed container for up to 2 weeks.

VARIATION

Preserved Lemon Relish: (Best with fish, shellfish, chicken, turkey.) Omit the yogurt. Replace the garlic with 2 tablespoons chopped shallots. For the herbs, replace ¼ cup of the cilantro with ¼ cup parsley, dill, or basil, or a combination. Add a pinch of ground black pepper.

Preserved Lime Yogurt

Best with fish, shellfish, chicken, turkey, veal

MAKES ABOUT 1¼ CUPS

1 cup plain yogurt, preferably Greek

2 tablespoons minced preserved lime (see note)

2 tablespoons finely chopped fresh mint

2 tablespoons olive oil

1 tablespoon minced onion

1 teaspoon fresh lime juice

⅛ teaspoon ground black pepper

Pinch of sugar

Mix the ingredients together and store in a tightly closed container in the refrigerator for at least 1 hour or up to 2 days.

NOTE: To make preserved limes, follow the Know-How for preserving lemons. Substitute 5 limes for the lemons and pack them in a wide-mouth pint-size jar.

Orange Vinaigrette

Best with fish, shellfish, chicken, turkey, vegetables

MAKES ABOUT ¾ CUP

2 tablespoons raspberry vinegar or red wine vinegar

¼ cup walnut oil or extra-virgin olive oil

½ cup orange marmalade

½ teaspoon Dijon mustard

½ garlic clove, minced

½ teaspoon coarse salt

¼ teaspoon ground black pepper

1 tablespoon chopped fresh basil

Put the vinegar in a bowl and whisk in the walnut oil in a thin, steady stream until incorporated. Whisk