Condiment

Louis Osteen makes his mayonnaise fresh, but we've substituted bottled mayonnaise to avoid raw egg yolks.

Charring the tomatillos, chiles, and garlic under the broiler before puréeing them concentrates their flavor and sweetness and gives the finished salsa a smoky essence.

Active time: 15 min Start to finish: 30 min

Active time: 20 min Start to finish: 25 min

Salsa Mexicana Variations of this fresh tomato-based salsa show up on restaurant tables all over Mexico, where it is called pico de gallo, salsa fresca, or salsa mexicana. The bright flavor of the salsa adds sparkle to anything it touches — quesadillas; grilled chicken, fish or steak; tamales; tacos; and, of course, tortilla chips. This recipe is an accompaniment for Crispy Pork with Avocado Salsa and Tomato Salsa .

Although it's a perfect complement to pork, this chutney would also be tasty served with other roasted meats. This recipe is an accompaniment for Roast Pork Tenderloin with Creamed Corn and Apple-Raisin Chutney .

Top steak, chicken, or fish with this sauce, or toss it with warm potatoes. It's also great in a tomato or tuna sandwich.

Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. I think that it gives tuna a new and exciting dimension. There is spiciness in the dish, as would be expected from an adobo. To provide the American palate a little relief from the heat, the tuna is served on a bed of lightly pickled cucumbers.

The trick to pickling today is to find fresh herring or fresh salted herring. Once you've pickled it, use the herring in any favorite recipe, or just mix it as I do, with sour cream, red onion, and dill, to break the fast of Yom Kippur. It will keep for weeks.

Spread on a roast pork or turkey sandwich, or use as a dip for grilled shrimp or as a dressing for a fruit salad.

Active time: 20 min Start to finish: 9 1/2 hr (includes cooling and chilling)

This recipe is an accompaniment for Shrimp with Orange Dust . Active time: 15 min Start to finish: 45 min

This is our salsa closest to the classic home-style Mexican salsa de molcajete that's made from roasted garlic and chiles pounded in a lava-rock mortar (molcajete) with roasted tomatoes. Even though we've updated the equipment for the modern American kitchen, that perfect blend of sweetness (roasted garlic and tomatoes) and raciness (roasted jalapeños) is what you'll spoon out. The final addition of fresh cilantro and a drizzle of vinegar focuses the whole experience: This is just what most Americans wish they were getting when they open a jar with that ubiquitous "salsa" label. Made with plum tomatoes, your salsa will have a more homogenous texture — just right for using the salsa as an ingredient in other dishes. Because round tomatoes give a looser texture, choose them when you want a condiment to set on the table.

Active time: 1 hr Start to finish: 5 hr If you decide to use fresh pumpkin purée for this cake, be sure you drain it for the full eight hours we recommend in the procedure.

This is used in four of the dishes in the menu; the recipe makes enough for them all.

I love these preserves because they're both tart and sweet. For the best color, choose true-red sour cherries. Darker varieties — those that resemble Bing cherries — will make darker preserves, which will also be delicious. The cherries are steeped overnight in sugar, which deepens their flavor and helps them to stay plump. Kernels from the cherry pits (tied in a cheesecloth bag) add an almondy note to the preserves. Active time: 2 1/4 hr Start to finish: 1 day (plus 1 day for flavors to develop)

So good — and no cooking required. Prepare the relish at least a day ahead, and add more cardamom before serving if you'd like a stronger flavor.

Making your own ketchup may seem a bit over-the-top, but we promise it's worth it. It's easy to do, and homemade is so much more delicious than supermarket varieties, which are loaded with corn syrup.