Name: Chimichurri Sauce
Yield: Makes about 2 1/2 cups sauce
Ingredients: 1/2 cup olive oil; 1 1/2 cups red wine vinegar; 2 tablespoons hot paprika or 1 teaspoon cayenne pepper; 4 garlic cloves, minced; 1 bunch fresh parsley leaves, minced; 1 teaspoon crushed black peppercorns; 2 teaspoons dried oregano; 2 bay leaves, crumbled; 1 teaspoon salt

Chimichurri

This recipe is excerpted from Shirley Lomax Brooks's book Argentina Cooks! We've also added some tips of our own below.

Chimichurri is an absolute requirement for the famous Argentine asado or barbecue. The recipe for chimichurri that follows is only one of many, but it is typical of those you will find in the Pampas. Some locals use it as a salad dressing as well. And don't limit your chimichurri to asado; serve it with any broiled or roasted meat or poultry.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Sheet-Pan Chicken Souvlaki

Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crispy Salmon With Avocado Sauce

You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.