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2 small garlic cloves, pressed through a garlic press

2 teaspoons sugar

2 teaspoons dried mustard

Coarse salt and freshly ground pepper

½ teaspoon crushed red pepper flakes

¼ cup plus 2 tablespoons red-wine vinegar

½ cup extra-virgin olive oil

½ cup canola oil

¼ cup finely chopped fresh basil

2 teaspoons finely chopped fresh marjoram

1 teaspoon finely chopped fresh oregano

Whisk the garlic, sugar, mustard, 1½ teaspoons salt, ½ teaspoon pepper, the red pepper flakes, and vinegar in a medium bowl. Whisk together the oils; add to the vinegar mixture in a slow, steady stream, whisking until emulsified. Whisk in the herbs; season with salt and pepper. Refrigerate in an airtight container, up to 1 week.

cranberry sauce with dried cherries

MAKES 3 CUPS

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

3½ cups cranberries (1 12-ounce bag)

¾ cup dried cherries

½ cup finely chopped shallots

2 tablespoons red-wine vinegar

Zest and juice of 1 orange (about ½ cup)

2 teaspoons grated peeled fresh ginger

¾ cup packed light-brown sugar

Combine the cranberries, cherries, shallots, vinegar, orange zest and juice, ginger, and brown sugar in a medium saucepan, and cook over medium heat until the cranberries pop. Reduce heat to low; cook, stirring occasionally, until the cranberries release their juices, about 15 minutes. If the cranberry sauce becomes too thick, add water until the desired consistency is reached. Transfer to a bowl to cool.

savory cranberry jelly

SERVES 12

2 packages (12 ounces each) fresh or frozen (thawed) cranberries

2 cups sugar

2 teaspoons minced garlic

1 teaspoon grated peeled fresh ginger

½ cup cider vinegar

Large pinch of ground allspice

Large pinch of coarse salt

Freshly ground pepper

4¾ teaspoons unflavored gelatin

1. Bring the berries, sugar, and 1 cup water to a simmer in a covered medium saucepan over medium-high heat. Cook until the berries are soft, about 10 minutes. Pass through a fine sieve into a bowl, pressing on the solids to make a puree.

2. Bring ½ cup water, the garlic, ginger, vinegar, allspice, salt, and a generous amount of pepper to a simmer in a small saucepan over medium-high heat. Cook until reduced by half, about 5 minutes.

3. Pour the vinegar mixture into a small bowl. Sprinkle the gelatin on top; stir until dissolved. Stir the mixture into the berry puree.

4. Cover with plastic wrap; refrigerate at least 2 hours or up to 1 week.

classic mexican guacamole

MAKES 1½ CUPS

This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

1½ tablespoons finely chopped white onion

1 tablespoon plus 2 teaspoons finely chopped fresh cilantro

1¼ teaspoons finely chopped seeded jalapeño pepper

½ teaspoon coarse salt, plus more for seasoning if desired

1 ripe Hass avocado, pitted, peeled, and coarsely chopped

3 tablespoons finely chopped seeded tomato

With a large mortar (such as a molcajete) and pestle (or tejolote), mash the onion, 1 tablespoon cilantro, jalapeño, and salt until smooth and juicy. Add the avocado, and mash slightly (the avocado should remain somewhat chunky). Stir in the tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Serve immediately.

tomatillo guacamole

MAKES 1 CUP

For this version, make a basic tomatillo salsa, then puree it with avocado. This recipe makes extra salsa you can serve on its own along with tortilla chips. The salsa’s acidity preserves the color of guacamole; it can be refrigerated, in an airtight container, up to 1 day.

6 tomatillos (about 13 ounces), husked and halved

½ jalapeño pepper with seeds (about ¼ ounce)

¼ cup finely chopped white onion

2 tablespoons finely chopped fresh cilantro

¾ teaspoon coarse salt

1 ripe Hass avocado, pitted, peeled, and coarsely chopped

Puree the tomatillos, jalape