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Meat: lamb, pork, veal, beef

INGREDIENTS (MAKES ABOUT 1 CUP)

½ cup pitted oil-cured black olives, finely chopped

1 anchovy fillet, finely chopped

4 cloves garlic, minced

1/3 cup extra-virgin olive oil

Juice and finely grated zest of 1 orange

1 tablespoon chopped fresh rosemary leaves

2 teaspoons kosher salt

Pinch of crushed red pepper flakes

2 teaspoons honey

DIRECTIONS

1. Combine all of the ingredients.

2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 1 month.

Roasted Garlic Paste

When garlic is roasted, its sugars caramelize, and what was pungent and sharp becomes sweet and mellow. This luscious poultice is little more than puréed roasted garlic. It is a welcome complement to almost any grilled meat, fish, or vegetable. If you want to thin it into a sauce, simply add more water and olive oil.

TIMING

Prep: 5 minutes (plus 40 minutes for roasting garlic)

ROASTED GARLIC

Makes about 16 cloves, or about ¼ cup

1 head garlic

1 teaspoon olive oil

1. Preheat the oven to 400°F or heat a grill to medium for direct heat. Cut the pointed end off the garlic head, exposing most of the cloves. Put the garlic cut-side up on a 6-inch square of aluminum foil, top with the oil, and wrap the foil around the garlic so that it is completely enclosed. Place near the middle of the oven or directly on the grill grate and roast until the cloves are soft, 30 to 35 minutes.

2. Unwrap and let cool for 10 minutes. For individual cloves, peel the papery skin from each roasted garlic clove. Or cut the whole head in half lengthwise and squeeze the roasted garlic from the skins. Refrigerate the roasted cloves in a tightly closed container for up to 2 weeks. Use in any preparation calling for roasted garlic.

SHORTCUT

Good-quality roasted garlic is sold as whole cloves, chopped, or pureed in jars.

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GOOD WITH

Seafood: shrimp, scallops, any fish

Poultry: chicken, turkey, game hen

Meat: lamb, pork, veal

INGREDIENTS (MAKES ABOUT ¾ CUP)

3 heads roasted garlic (at left)

3 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

¼ cup packed chopped fresh flat-leaf parsley

Pinch of cayenne pepper, or more to taste

1 tablespoon sugar

3 to 4 tablespoons water

DIRECTIONS

1. Mash the roasted garlic with a fork. Add the olive oil, salt, pepper, parsley, red pepper, sugar, and water and mix to combine.

2. Serve at room temperature or refrigerate in a tightly closed container for up to 2 weeks. Let return to room temperature before serving.

Chipotle Dipping Sauce

The discovery of chipotle peppers by salsa manufacturers and Mexican chain restaurants has steered this relatively esoteric pepper (a smoked jalapeño) into the mainstream. We have chipotle-flavored bean dip, taco chips, and mayonnaise. The best chipotle flavor still comes from canned chipotles en adobo, which has been around for decades. This easy dip flavors canned chipotle chiles with mole paste, a concentrate of spices and fruits available in the Mexican area of your supermarket. Use it as a pour-over sauce, too.

TIMING

Prep: 5 minutes

* * *

GOOD WITH

Seafood: shrimp, scallops, salmon or any other oily fish

Poultry: chicken, turkey, game hen, duck

Meat: beef, lamb, pork

INGREDIENTS (MAKES ABOUT 1 CUP)

¼ cup jarred mole paste

2 canned chipotle peppers en adobo, finely chopped

2 tablespoons adobo sauce from chipotles en adobo

1/3 cup orange juice

1/3 cup V-8 juice

1 teaspoon kosher salt

1 teaspoon toasted ground cumin

DIRECTIONS

1. Combine all of the ingredients. Serve at room temperature.

2. Use as directed in a recipe; can be stored in a tightly closed container in the refrigerator for up to 2 weeks. Bring back to room temperature before serving.

Lime-Cilantro Butter

The pairing of lime and cilantro is commonplace—probably because it is so good. It’s imperative that you use both the zest and juice of the lime, or else the mixture will be too tart and the flavor of the cilantro will dominate. We call for unsalted butter to control