You can use these as an ingredient in stews and braises; to garnish burgers, tacos or burritos, even a Martini. Chop up a few slices and stir into your favorite mac n’ cheese recipe. You’ll be delighted.

This is the standard or “thin” version that is the mother of many
other classic sauces. It is often used in gratins and baked dishes
like Route Pazze with Sausage, Peas and Mushroom.

Serve Tzatziki with lamb skewers, alongside gemista, or with roast chicken. It would make a great dip for crudité.

It takes patience, plus a marble mortar and pestle large enough to accommodate the ingredients to make the pesto. The result is so much better than the one done with an electric appliance. If you resort to the blender or food processor, use short pulses to achieve a fairly rough texture.

This is a simple delicious dip for crudités, to bind a salad, as an accompaniment to cold roast chicken or to top a baked potato.