The Bon Appétit Test Kitchen

This versatile condiment is a staple in Mexican kitchens and adds refreshing acidity to both the pinto beans and tacos.

The kicky flavors of ginger, garlic, and garam masala play off the richness of salmon in this stunning main course. It's served with raita, a cooling cucumber-yogurt sauce.

Canned chipotles, along with tomatillos and onions charred under the broiler, give this salsa its smoky undertones.

Serve this succulent spiced pork at the table with a pair of tongs (perfect for pulling off small hunks to stuff into tortillas), or shred it in the kitchen and place on a platter.

If you've got a handful of eggs in your fridge, you're halfway to making one of our favorite weeknight dishes, the versatile frittata. We like the earthy combination of peppers and mushrooms, though any combination of sautéed vegetables, herbs, and cheese will work.

This vibrant sauce makes good use of an over abundance of chives. It's an ideal accompaniment to classic roasted potatoes.

We're big fans of associate food editor Mary-Frances Heck's method for poaching eggs in the microwave.

Whole wheat couscous, a newcomer to supermarket shelves, gives this dish a nutty flavor—though standard couscous works just as well. Serve it with Slow-Baked Salmon or Miso-Glazed Salmon Steaks .

Fresh and piquant, this crowd-pleaser is a classic.

Thai red curry paste, unsweetened coconut milk, and fish sauce are available in the Asian foods section of most supermarkets. Serve this curry over steamed jasmine rice.

Rounding this main course into supper for company is easy. Get store-bought hummus and pita chips for everyone to nibble on while you're at the grill, and serve the skewers with rice or couscous on the side and a bottle of rosé. Have a guest bring ice cream, sorbet, or cookies for dessert.

Add any leftover grape puree to a glass of sparkling water or to a quick pan sauce for chicken or duck breast.