Once, during a brief but stifling heat wave, a pastry chef friend gave me 14 pounds of European-style butter she could no longer use. I left the butter on the counter until I could make some room to put it away. Then I got distracted—for two days.When I finally noticed, the butter was very soft. The only thing I could think to do to extend its shelf life was to turn it into ghee. The South Asian cooking fat is made by browning milk solids to yield a form of clarified butter with slightly caramelized and nutty background notes. What’s more, it can be kept for up to 6 months in a cool, dark spot (and even longer in the refrigerator).I unwrapped the butter and threw it all into a huge pot. As it began simmering, I decided to try adding my jar of cardamom seeds. “Cardamom ghee,” I thought. “That sounds good!” While I had no clue how I’d use it, I suspected the ideas would eventually reveal themselves to me. And they did. I drizzled it on popcorn, made baked goods and marshmallow treats with it, tossed winter squash and root vegetables in it before roasting, rubbed it onto couscous, browned chicken in it, added it to my soups by the spoonful, and gave away jars of it to chef friends who delighted me with the creative ways they used it. Later, I learned about niter kibbeh, the spiced ghee essential to the Ethiopian pantry. As happens so often in cooking, I thought I’d stumbled upon a culinary invention, only to learn that traditional cuisines across the world have been doing the same thing, or something similar, for ages.

I’m very partial to a good steak sauce, and this one has become a staple in our home kitchen. What started as a little experiment one night quickly turned into a weekly must-have. This sauce is incredibly simple to make, but trust me—double the recipe, because everyone will be fighting over it.The key to this sauce is perfectly cooked mushrooms. To achieve this, make sure they are nicely caramelized when frying, which packs them with irresistible umami flavor. Since mushrooms contain a lot of water, it’s crucial not to crowd the pan or cook them too slowly, as they’ll steam instead of browning.

This plant-rich take on the Italian classic is a beautiful blend of peppery arugula, green olives, and toasted walnuts. White miso paste adds a slightly sweet hit of umami, while nutritional yeast replaces the Parmesan traditionally found in a pesto. It’s all complemented by a few squeezes of lemon juice—and guaranteed to offer a taste of summer in every bite.

If you’re looking for a cozy, comforting, feel-good sauce, this one’s for you. Steamed cauliflower is a dream for making creamy plant-rich sauces, and when blended, it results in a soft, silky creation that pairs beautifully with vegetables or pasta. Garlic, turmeric, paprika, and nutritional yeast give it a cheesy flavor, with a few squeezes of lemon for brightness.

Typically made from a blend of ground meat and sautéed vegetables, Bolognese is a classic dish that never disappoints. This plant-rich version calls for earthy mushrooms, toasted walnuts, and sautéed vegetables to create a meatlike texture, as well as protein- and fiber-rich red lentils. As the combination simmers, the flavors meld together, resulting in a dish that’s ideal for Sunday dinners and weeknight meals alike.

This herby dressing from goop Kitchen makes a stunning accompaniment to the Mediterranean Goddess Bowl, but it’s equally good as a vegetable dip or a marinade for grilled chicken or veggies. We also like it served alongside a piece of grilled fish.

Use this as a finishing touch on Ghetto Gastro’s Strong Back Stew.

Unique ingredients, spices, and foods in pretty packaging are the first things I seek out when traveling because they always reignite my passion for cooking. Preserved lemons have been the best addition to my pantry because they add a salty, almost floral pop of flavor to recipes that need a little something extra. Before I started making my own, I first learned about the mellow yet intensely lemony Moroccan condiment from my friends Ron and Leetal Arazi of New York Shuk. If you’d rather buy a jar, they offer both whole preserved lemons and paste of very high quality, available online. If, however, you do find yourself with some lemons, preserving them at home is a straightforward process. The only caveat is that they need at least three weeks until they’re ready, but once the lemons are preserved they keep for up to six months in the refrigerator.Once I make a batch, I can use the preserved lemon rind in myriad ways: minced in a vinaigrette, puréed to stir into stews, and sliced and stuffed into a whole chicken before roasting. Either homemade or store-bought, they’re a must in recipes like the Wild Rice Bowls with Roasted Beets, Goat Cheese, and Preserved Lemon Drizzle.