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.


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.


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.