Dip

In Egypt, eggplant was roasted over hot coals until the skin was charred. At home, I char the eggplant directly over the gas flame, turning frequently with tongs until the juices begin to ooze out. It can also be baked in a 425°F oven for 30 minutes.

This zesty condiment is a wonderful addition to sandwiches. It also makes a great dip for raw vegetables and a superb sauce for fish.

Can be prepared in 45 minutes or less, but requires additional unattended time.

A break from the standard salsa. This versatile condiment is good on crusty bread as an appetizer, and adds zip to flank steak or skirt steak for an entrée.

Active time: 30 min Start to finish: 30 min

This dip is also nice with raw vegetables.

A flavorful sauce for grilled lamb or chicken.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

The Mexican mash came from a shiva call! Aunt Lee was paying a condolence call on a friend when in Chicago and someone had made the dish. She asked for the recipe and I stole it from her. Now it's going to the Super Bowl!

My mother's neighbor Beth Yaffe serves this dip often at parties and barbecues. It's always the first thing to go!

Surround the dip with carrots sticks, cauliflower, fennel, yellow squash and zucchini slices for a colorful presentation. Can be prepared in 45 minutes or less.

This was inspired by a similar dish served at the now defunct China Moon restaurant in San Francisco. Serve the salsa with a bowl of Parmesan Pita Crisps.

Start making this dip one day before you plan to serve it, since the yogurt has to drain and thicken overnight. A piece of cheesecloth is needed for the first step of the recipe.

This works equally well with raw vegetables or chips — or as a sauce for cold poached salmon or shrimp.

For a more colorful presentation of this down-home dip, we reserved some bacon, bell pepper, scallions, and basil for garnish. Can be prepared in 45 minutes or less.