Easy

Court bouillon, the vegetable and herb broth traditionally used for poaching fish, imparts subtle flavor to the fish as it cooks. The bouillon can be made 2 or 3 days ahead. If preparing the fish the same day, make the bouillon right in the poacher.

Try this dip with sliced green apple, toasted rustic bread, or crackers.

This pastry dough may be stored in the freezer for up to 1 month. Defrost by refrigerating overnight or letting stand at room temperature for 1 hour.

In Argentina, garlicky chimichurri, a condiment as prevalent there as ketchup is in the United States, is spooned over all manner of grilled meats, especially steak. Make chimichurri at least 1 hour ahead to allow the flavors to meld.

Set out a dish of peppery extra-virgin olive oil with a dash of aged balsamic vinegar, Vincotto (sweet Italian vinegar), or verjus for dipping.

The pie dough may be made 1 day ahead and refrigerated, well wrapped in plastic, or frozen, up to 1 month.

This recipe make 1 1/2 times Martha’s Perfect Pâte Brisée (recipe page 647).

The relish can be made up to 1 day ahead and refrigerated; add the salt just before serving.

Known as nuoc cham, this Vietnamese table sauce is used to season dumplings, soups, and noodle dishes.