Pipiánes are one of the master sauces in Mexican cuisine. Unlike moles, they are seed- and nut- forward but still flavored with toasted, dried chiles. I use freshly roasted pumpkin purée to create a seasonal sauce for pan-fried fish, tofu or vegetables.
A garlic lover’s dream, toum is a thick and fluffy Lebanese sauce that’s popular throughout the Middle East. It’s often paired with roasted and grilled meats, but it’s also delicious in sandwiches and served as a dip for vegetables and even French fries.