There’s a Sauce for That

Jazz up those simple, no-cook or no-frills summer dishes with an easy green sauce or chile crisp.

View in Browser Add nytdirect@nytimes.com to your address book. Ryan Liebe for The New York Times. Food Stylist: Victoria Granof. Saturday, July 17, 2021 There's a Sauce for That Whatever you plan on getting up to in the kitchen this weekend, know this: We have a sauce for that. Perhaps your simple grilled chicken could use a dollop of Melissa Clark’s all-purpose green sauce (above), our most popular recipe of the week, or your fried eggs could benefit from a drizzle of Genevieve Ko’s chile crisp. Yewande Komolafe’s blistered tomato dressing is sure to brighten a summery salad or sandwich. And there’s plenty more where that came from in our collection of the best sauces New York Times Cooking has to offer.   David Malosh for The New York Times. Food stylist: Sue Li. Prop stylist: Sophia Pappas. Our 10 Most Popular Recipes Right Now ADVERTISEMENT   Ryan Liebe for The New York Times. Food Stylist: Victoria Granof. Blistered Tomato Dressing 20 minutes, About 2 cups   Ryan Liebe for The New York Times. Food Stylist: Victoria Granof. Chile Crisp 10 minutes, About 1 1/4 cups   Ryan Liebe for The New York Times. Food Stylist: Victoria Granof. All-Purpose Green Sauce 10 minutes, About 2 cups   Ryan Liebe for The New York Times. Food Stylist: Victoria Granof. Yangnyeom Sauce 5 minutes, 3/4 cup ADVERTISEMENT FOLLOW US: Facebook | @nytfood | Pinterest You received this message because you signed up for NYTimes Cooking newsletter. Unsubscribe | Manage Subscriptions | Change Your E-mail | Privacy Policy | Contact | Advertise | California Notices Copyright 2021 | The New York Times Company | NYTimes.com 620 Eighth Avenue New York, NY 10018