Hanger Steak with Charred Scallion Sauce

This sauce is an ode to the classic French dish of leeks in vinaigrette, swapping out the leeks for tender charred scallions. It acts as a bright, addictive condiment for this quick-cooking cut of steak. If you can’t find hanger steak, skirt steak works for this recipe—adjust cook time accordingly. The sauce also pairs well with roast chicken, pork chops…we could do this all day.
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Sheet Pan Chicken Meatballs with Tomatoes and Chickpeas

Harissa, a spicy North African paste of chiles, garlic, and spices, is available in many large grocery stores and Middle Eastern markets—some brands come in tubes, others are sold in jars. If you can’t find it, though, substitute by mixing together your favorite hot sauce, tomato paste, a pinch or two of ground cumin, and a drizzle of olive oil. Keep playing with the ratios until you have a medium-spicy paste.
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Classic Chickpea Hummus

Za’atar, a Middle Eastern spice blend that usually contains a mix of dried thyme, sumac, and sesame seeds, is available at specialty stores or online. And while it’s terrific on hummus, it’s also totally optional—you can’t go wrong with a drizzle of good olive oil and a sprinkling of sesame seeds or just some flaky sea salt. Once you’ve got the base recipe down, here are four more ways to riff on it.
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Put-It-On-Everything Cashew Sauce

This rich, creamy vegan(!) sauce is your new all-purpose condiment. Packed with herbs, it’s a no-brainer for a seasonal veggies-and-dip situation, but can easily be dressed up to suit any occasion. Swap the herbs and vinegar for lime juice and zest and you’ve got a perfect taco-topper. Add some chipotles in adobo to make a spicy, smoky bottom-of-the-plate schmear for roasted veggies. Or spike it with some grated garlic and thin it with lemon juice for a killer dairy-free ranch dressing.
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