Backyard BBQ (1)
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Angela Tovar Morales, a cook at La Casa Dragones—the home of Casa Dragones Tequila in San Miguel de Allende, Mexico—gave us the recipe for her classic guacamole with fresh tortilla chips. For the best results, she suggests making it in a molcajete, or mortar and pestle.
An abundance of fresh herbs makes up the bulk of this unique sauce, while apricot preserves add just a hint of sweetness.
Cool, vaguely acidic, and faintly sweet, gazpacho is the definitive Andalusian dish.
Crisp, spicy radishes get a dose of toasty warmth from sesame oil in this quick pickle, brightened with scallions and sesame seeds.
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