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With the machine running, add the oil in the slowest drizzle, just a dribble at a time, either through the feed tube or through the center opening in the blender lid. It’s imperative that you add the oil slowly so that it has a chance to emulsify.

Once all the oil has been added, continue processing or blending until thick and smooth, about 30 seconds. Serve with raw vegetables on the side for dipping.

To store: Spoon the aïoli into a sealable container and refrigerate for up to 3 days.

Note: If you’re concerned about raw egg yolks, use whole, in-the-shell, pasteurized eggs, found in the refrigerator case of most high-end markets.

Variations: Substitute 2 tablespoons minced peeled fresh ginger for the anchovies and garlic.

Substitute 1 teaspoon prepared wasabi paste for the anchovies and the garlic.

Tzatziki with Toasted Pita Rounds

This classic Greek dip has been cooling down Mediterranean palates for hundreds of years. Look for thick, ricotta-like Greek yogurt at high-end markets or specialty food stores. Makes about 2 cups

8 ounces Greek yogurt (see Note)

1 medium cucumber, peeled, seeded, and minced

2 garlic cloves, crushed

1 tablespoon extra virgin olive oil, plus extra for brushing the pita rounds

2 teaspoons minced mint leaves or minced dill fronds

1 to 2 teaspoons lemon juice

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

Round pita pockets

Mix the yogurt, cucumber, garlic, olive oil, mint or dill, lemon juice, salt, and pepper in a large bowl until smooth. Cover and refrigerate for at least 2 hours.

Preheat the broiler. Open the pita pockets, then split them apart, creating two rounds. Brush the smooth side of each with a little olive oil, then slice the rounds into pie-shaped wedges. Place these on the broiler rack or a baking sheet and toast 4 inches from the heat source until lightly browned, a little less than 1 minute. Serve with the chilled Tzatziki.

To store: Cover the dip and refrigerate for up to 5 days.

Note: If you can’t find Greek yogurt, line a colander with cheesecloth or a large coffee filter, put 12 ounces plain yogurt in it, and place the whole thing over a bowl to catch the drips. Refrigerate for at least 8 hours or overnight. Discard the watery material in the bowl; use the thickened yogurt in the colander.

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Dip Vehicles

Toasted pita wedges

Toasted sliced baguette rounds

Corn or flour tortillas

Chips and crackers of all sorts

Rice cakes

Pretzel rods

Thick-cut waffle potato chips or Gaufrettes

Celery ribs, baby carrots, and seeded bell pepper spears (see Note)

Broccoli and cauliflower florets

Sugar snap peas

Endive spears

Braised or grilled asparagus spears

453—stand them up in a vase for a gorgeous presentation)

Thick-cut cucumber rounds

Grilled chicken wings or tenders

Crunchy apple slices, lightly washed with lemon juice

Note: If you don’t want to cut up your own vegetables, check the salad bar at your supermarket; these vegetables are there and ready to go (but pricier than the do-it-yourself varieties).

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The Ultimate Salsa

Simply put, salsa is a raw dip, a mixture of two contrasting flavors, spiked with aromatics and a little heat. Oil is optional. That said, there’s no reason to stand on ceremony—just as there’s no reason not to experiment, especially since the bright flavors of fruits and vegetables match so well with aromatics and spices. Here’s a chart to get you going on your own customized salsa. Mix and match items from each column.

Basic Flavor (choose 1)

Complementary Flavor (choose 1)

Aromatic (choose 1 or 2)

Heat (choose 1, to taste)

Oil (choose 1, optional)

2 cups chopped tomato

¼ cup minced shallot

3 tablespoons chopped cilantro leaves

Chopped seeded jalapeño chile

1 tablespoon extra virgin olive oil

2 cups chopped tomatillo

1/3 cup minced red onion

2 tablespoons chopped mint leaves

Chopped seeded serrano chile

1 tablespoon canola oil

2 cups chopped pitted peaches

½ cup minced celery

2 tablespoons chopped parsley leaves

Chopped seeded poblano