Dip

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

The beets are steam-roasted till tender, then deep-fried, so you don’t have to worry about cooking them through after they’re breaded.

Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.

Dates get even more Middle Eastern, dunked in tahini.

When using preserved lemons, scoop out the insides and only use the peel.

This classic Rémoulade sauce recipe comes from New Orleans—where else? And it's ready to have fried food dipped in it.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.