Fruit

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

This tangy relish is very versatile; try it as a spur-of-the-moment starter with crostini (page 365), or as a quick pasta sauce or sandwich spread. It can also be spooned over broiled white fish, such as flounder or tilapia.

This dip is a favorite among Everyday Food editors. Double the recipe to make extra, as it will keep, covered and refrigerated, up to three days. Navy beans can be used in place of cannellini.

If you don’t have time to make the fig jam from scratch, look for a good-quality version at your grocery store. Asiago cheese has a mild, nutty flavor; parmesan cheese can be used in its place.

Granola is easy to make, and will keep for weeks. Toasting the oats, wheat germ, and walnuts before combining with the other ingredients deepens their flavor and ensures a satisfying crunch.

EVERYONE HAS A FAVORITE cranberry sauce recipe, made once a year for Thanksgiving, but cranberry sauce is so versatile it really should be a year-round condiment. This is a longtime Pasta & Co favorite, where dried sour cherries add sweetness and depth to the tart cranberries. You can find sour cherries at specialty stores, often in the bulk food section.

THIS RECIPE BEGAN AS A MARINADE for poached chicken, but it was so delicious we now sell it as a dip. Poured over a wedge of soft Brie cheese or served in a flat-bottomed bowl alongside bread, it makes an easy starter to any meal. A mix of golden and Thompson seedless raisins provides a sweet contrast. See photograph on page 237.