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This pastry dough may be stored in the freezer for up to 1 month. Defrost by refrigerating overnight or letting stand at room temperature for 1 hour.

In Argentina, garlicky chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak. Make chimichurri at least 1 hour ahead to allow the flavors to meld.

The silky texture of this puréed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne. Serve it with chips or crudités.

Set out a dish of peppery extra-virgin olive oil with a dash of aged balsamic vinegar, Vincotto (sweet Italian vinegar), or verjus for dipping.

Look for merguez at specialty stores, or use another spicy sausage in its place.

The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.

To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

This recipe make 1 1/2 times Martha’s Perfect Pâte Brisée (recipe page 647).

Homemade spice mixtures are more aromatic than store-bought. Rub curry powder on poultry, lamb, and beef, or use it to flavor dips, marinades, and spreads.

See page 625 for recommended marinating times. If you marinate meat overnight in this marinade, omit the lemon juice and add it 2 hours before cooking.

Relishes—those small, zesty foods meant to be nibbled—make delicious accompaniments to almost any meal. Often, a selection of pickled vegetables offsets the richness of meats and sauces and awakens the taste buds with each tangy, crunchy, salty bite. Relishes and pickled vegetables are common denominators across cultures too: Pickled cabbage and cucumbers are the standard in Korean and Japanese cuisine; turnips, peppers, and onions accompany spicy meals in the Middle East; and pickled mushrooms are classic fare in Russia. In fact, practically any vegetable can be pickled, and several types can be combined on a tray for a creative selection that stimulates the eye as well as the palate. When deciding which to choose, remember that relishes work best when the vegetables complement one another in flavor as well as appearance. The mellow flavor of raw creamer potato, for instance, neutralizes the tartness of crisp bread-and-butter pickles. Here is a basic recipe to get you started. This recipe is sufficient to pickle 3 cantaloupes, 2 medium pumpkins, or 2 pounds pearl onions. Before pickling, peel the items, and cut them into chunks slightly larger than 1 inch; pearl onions can be left whole. To peel pearl onions, drop them in boiling water for 1 minute, and then drain in a colander. When cool enough to handle, slip off the papery skins.

Serve these beets as part of a picnic platter or relish tray, or use them in sandwiches or salads. Golden beets work as nicely as red ones. Leaving beet tails and an inch or so of the stems intact helps minimize the loss of color (as well as flavor and nutrients) during cooking. Trim and peel the beets after they’ve been boiled; the skins will come off easily.

Though available prepackaged, homemade five-spice powder is far more pungent and flavorful than store-bought. Rub it on fowl, fish, and meat.

Be sure to let the brine cool completely before pouring it over the thinly sliced vegetables. If submerged in hot liquid, the zucchini and onions will quickly turn soggy and won’t retain their shape or texture during pickling.

A food processor helps make homemade mayonnaise quickly, but a whisk works just as well. Martha prefers to use entire eggs, not just the yolks, for a lighter texture. Add the oil very slowly, literally drop by drop. This prevents the oil from overwhelming the egg yolks and produces a smooth, creamy spread. By varying the ingredients, you can create endless variations. Substitute a flavored vinegar such as tarragon or sherry for the lemon juice, or alter the flavor by trying different olive oils. Seasonings or chopped fresh herbs may be added to the mayonnaise after it is made.