Small WondersWith these chef-endorsed items, you can whip up any number of smart dishes.
What: A tangy syrup made from the juice of Italian wine grapes
How: Drizzle over vanilla ice cream, prosciutto-wrapped bread sticks, or bite-size chunks of Parmesan.
Where: $22 for 250 ml; formaggiokitchen.com
What: Sweet-and-smoky fire-roasted whole chilis from Spain's Navarra region.
How: Stuff with goat cheese. Mince and mix with mayo. Later on toast points topped with canned tuna or cured meats.
Where: $13 for 7.6 oz; tienda.com
What: A robust Moroccan favorite cured in lemon juice and salt.
How: Mince a rind and whip into crème fraîche. Stir slivers into couscous. Add to a dish of green olives.
Where: $20 for 24 oz; bellacucina.com
3 Dishes to Delegate to Your GuestsWhen pals pitch in, the recipe is an all-around winner.
Fresh ingredient from your guest: Chicken-liver pâté
Nonperishables from your pantry: Cherry preserves and pistachios
THE DISH: Spread pâté on toast points and top with a dollop of preserves and coarsely chopped nuts.
Fresh ingredient from your guest: Burrata
Nonperishables from your pantry: Sun-dried tomatoes and capers
THE DISH: Cut burrata into wedges. Finely chop tomatoes and capers, moisten mixture with olive oil, and spoon over the cheese.
Fresh ingredient from your guest: Brioche
Nonperishables from your pantry: Coffee ice cream and cocoa nibs
THE DISH: Toast thick slices of brioche until golden-brown, top with ice cream, and sprinkle on nibs.
With these three recipes adapted from restaurant sauces, you can create crowd-friendly condiments that will one-up any guac.
1. Chorizo Aioli Served With Slices of Garlic Toast
Our Inspiration: Corton's Roasted monkfish and quenelle of chorizo aioli topped with charred tomato and anise-hyssop jus
Recipe courtesy of Corton, New York
3. Peanut-Yogurt Dip Served With Gulf Coast Cocktail Shrimp
Recipe courtesy of Emmer & Rye, Seattle