Sauces and Dressings from the “Flavored with Smoke” interactive feature in the NY Times. From left to right: bourbon and brown-sugar glaze; a dressing made with shallots, fresh lemon juice, white wine vinegar, and olive oil; fresh dried chili oil; tapenade; and gremolata sweetened with honey.
The feature includes the recipes for the chili oil and honey gremolata sauce.
