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MAKES 2 CUPS, ENOUGH FOR 2 TO 2½ POUNDS MEAT OR FISH

The yogurt in this traditional Indian mixture tenderizes what you’re marinating. Try grilling the meat or fish to add a smoky flavor.

1 cup plain yogurt

1 onion, coarsely chopped

¼ cup loosely packed fresh cilantro, coarsely chopped

Zest of 1 lime

4 garlic cloves, coarsely chopped

2 to 3 tablespoons freshly grated ginger

2 tablespoons coarsely chopped fresh mint

1 teaspoon ground cumin

1 teaspoon garam masala

1 teaspoon ground turmeric

¼ teaspoon ground nutmeg

¼ teaspoon ground cinnamon

¼ teaspoon cayenne pepper

3 tablespoons olive oil

1 teaspoon coarse salt

¼ teaspoon freshly ground black pepper

1. Whisk together the ingredients in a nonreactive bowl. Arrange the meat in a shallow nonreactive dish or resealable plastic bag. Cover with the marinade; rub gently into the meat. Cover; refrigerate for the length of time specified on Salsas, Sauces, Dips, and More, turning meat occasionally.

2. Before cooking, remove the meat from the refrigerator and let it come to a cool room temperature. Cook as desired, basting occasionally with marinade during the first half of cooking.

thyme, shallot, and lemon marinade

MAKES 2/3 CUP, ENOUGH FOR 2 POUNDS MEAT OR FISH

This classic marinade pairs nicely with almost any meat, particularly shellfish and fish fillets. Be careful not to marinate shellfish for longer than 20 minutes; the acid in the lemon juice will cook the flesh.

3 tablespoons fresh lemon juice

3 tablespoons dry white wine

2 tablespoons extra-virgin olive oil

1 bunch fresh thyme (12 to 15 sprigs)

2 shallots, thinly sliced

1 lemon, sliced into ¼-inch rounds

Coarse salt and freshly ground pepper

1. Whisk together the lemon juice, wine, and oil in a shallow nonreactive dish. Arrange the meat or fish in a single layer in dish; turn to coat. Evenly scatter the thyme, shallots, and lemon slices over fish. Cover; refrigerate for the length of time specified on Salsas, Sauces, Dips, and More, turning the meat occasionally.

2. Remove the marinating meat or fish from the refrigerator, and let it come to a cool room temperature before cooking. Season with salt and pepper. Cook as desired.

apricot mustard

MAKES ABOUT 1 CUP

4 ounces dried apricots

4½ teaspoons yellow mustard seeds

4½ teaspoons brown mustard seeds

2 tablespoons ground mustard

¼ cup distilled white vinegar

¼ teaspoon coarse salt

Mix the apricots, mustard seeds, ground mustard, and ¾ cup water in a bowl. Refrigerate, covered, overnight. Put the mixture in a food processor. Add the vinegar and salt; puree. The mustard can be refrigerated, up to 1 week.

green tomato salsa

MAKES 4 CUPS

We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.

1 poblano chile

2 pounds (about 6 medium) green tomatoes, seeded and finely chopped

1 small or ½ large Vidalia or other sweet onion, finely chopped

1 medium cucumber, peeled, seeded, and finely chopped

4 scallions, sliced thinly crosswise

2 tablespoons fresh lime juice (about 2 limes)

1 tablespoon extra-virgin olive oil

½ cup finely chopped fresh cilantro

Coarse salt and freshly ground pepper

1. Roast the chile directly on a gas-stove burner over high heat, or under the broiler, turning as each side blackens. Transfer to a bowl; cover with plastic. Let stand until cool enough to handle. Peel off the skin; discard the stem and seeds. Finely chop the chile, and place in a medium bowl.

2. Add the tomatoes, onion, cucumber, scallions, lime juice, oil, and cilantro. Stir. Season with salt and pepper; let stand 30 minutes. Store in the refrigerator up to 3 days.

cranberry marmalade

MAKES ABOUT 4½ CUPS

5 juice oranges (6 ounces each), chopped into ¼-inch dice (including peel)

5 cups fresh cranberries

2½ cups sugar

Bring oranges, cranberries, sugar, and 1 cup water to a boil in a medium saucepan. Reduce heat, and simmer until mixture has the consistency of loose jam, about 35 minutes. Transfer to