Dip

Look for merguez at specialty stores, or use another spicy sausage in its place.

The silky texture of this puréed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne. Serve it with chips or crudités.

This dish calls for purple globe eggplants. Instead of cooking them over an open flame, you can use the oven: Place the eggplants on a shallow baking pan, and place under the broiler. Broil, turning the eggplants every 5 minutes, until the skin is blackened all over and the flesh is falling-apart tender, 20 to 30 minutes.

We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.

This recipe was inspired by the tableside version prepared at Rosa Mexicano in New York City. To ripen hard avocados, leave them in a closed paper bag at room temperature for a few days.

Let dressing sit overnight to meld flavors.

This recipe makes more than you will need for the salad; serve extra sauce on the side so guests can help themselves. Unused sauce can be stored, covered, in the refrigerator up to 4 days.

This lively guacamole can also be served as a dip with tortilla chips. If you want to make it a day ahead, be sure to press plastic wrap directly on the surface of the guacamole to prevent browning.

We used a combination of French breakfast, white icicle, and pink beauty radishes, but you can use any variety you’d like. When the weather is hot, sprinkle radishes with crushed ice before serving to keep them crisp.

Serve with Hummus Dip (recipe follows).