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GREMOLATA

Jacqueline Smith of Conway’s Wunderhaus uses this piquant, summery sauce to brighten up meat dishes and as a base for picnic-perfect coleslaw and potato salad. If you’ve got ‘em, swap in Castelvetrano olives or pickled radishes for the capers, or fresh Swiss chard for the parsley.

Remove leaves from 2 bunches of parsley, then finely mince. Grate 3 garlic cloves into a bowl, then add the zest and juice of six lemons. Whisk in 1 tablespoon of salt, ½ teaspoon of black pepper, ¼ cup drained capers, 2 tablespoons of tamari and a cup of olive oil. Chill for 1 hour in the fridge to allow flavors to marry.

CHIPOTLE CHIMICHURRI

Even non-meat-eaters will find that plenty of dishes can be improved by adding a spoonful or three of this herb-y, subtly smoky sauce, created by Alex Smith at The Fold Botanas & Bar.

Remove leaves from a ½ bunch of parsley and a ½ bunch of cilantro. Add to a food processor along with 4 cloves of garlic (minced), ½ red onion (chopped), 2 teaspoons oregano, 2 whole chipotle peppers and 1/8 cup red wine vinegar. With processor running, slowly stream in 2 cups olive oil. Season to taste with salt and pepper.

CHINESE HOME-STYLE MARINADE

This marinade, which is reminiscent of the dipping sauce Lisa Zhang whips up at Three Fold Noodles and Dumpling Co., is meant to be personalized—add a handful of diagonally sliced green onions or a few dried red peppers if you’re feeling spicy. Lisa likes to finish her steaks by brushing them with a mixture of 10 parts cooking oil, one part sesame oil.

Peel and slice a 1-inch cube of ginger. Slice four cloves of garlic. Add to a small bowl, and then add ½ cup soy sauce, ¼ cup Chinese cooking wine, 2 tablespoons sugar and a teaspoon of salt. Mix thoroughly. Massage marinade into meat for 1-2 minutes, and then allow to marinate for 4-5 hours or overnight.

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