| Hi, everyone, and good Saturday morning. Are you the kind of person whose favorite part of takeout soup is the crispy noodles? Do you most adore the hot fudge sauce on the ice cream sundae? Or maybe you're in on pepperoni pizza only for the pepperoni? Sometimes the best part of a dish isn't the main component itself. Often, the sauce, topping or condiment is what truly makes it shine. As it turns out, all of this week's new recipes have one such element that brings the wow. Joe Yonan's Air Fryer Patatas Bravas actually boasts two of them. His home-cook-friendly riff on the Spanish tapas bar favorite features a yin and yang of adornments: a spicy, thick tomato sauce and a fluffy, garlicky aioli that just happens to be vegan. First you spread the tomato sauce on the platter, then you pile on the supremely crispy air fried spuds, and lastly you finish it with dollops of the aioli. The ideal mouthful captures all three of these elements, but I encourage you to try the potatoes with bites of each individual sauce, too. You'll find plenty of other uses for the sauces as well. The aioli is great in any place you'd use mayo, and the tomato sauce makes an assertive alternative to ketchup. (I combined the two in a tasty impromptu chickpea salad.) When Aaron Hutcherson was testing chef Eric Adjepong's Lamb Burgers With Yassa Onion Jam, I was practically giddy to find more ways to cook with the leftover allium spread. The condiment takes its cues from yassa poulet, the national dish of Senegal made with caramelized onions, chicken, lemon juice and Dijon mustard. Here, the jam is a punchy foil to the gamy lamb. With the extras hanging around our Food Lab, I tucked a hefty layer into an outstanding air fryer grilled cheese. Trust me when I say the jam alone is worth the price of admission. In Ellie Krieger's Cabbage Salad With Tahini and Miso, a tahini-miso sauce is the base layer for a crisp, light and elegant side. Like the tomato sauce in the patatas bravas, it gets artfully spread on a serving platter for an eye-catching presentation. A soy sauce, sesame oil and ginger dressing brings additional bold flavor, while scallions, almonds and sesame seeds heighten the textural interest. Indian food often makes use of tadka, a spice- and aromatic-infused fat that also contributes both flavor and texture. For her Brown Butter Lentils, Daniela Galarza takes the fat to the next level by, you guessed it, browning the butter. Toasting those milk solids coaxes out enticing nutty aromas, adding depth to this comforting riff on masoor dal, a staple of Indian cuisine. What other enhancements can bring verve to even the most ordinary dishes? That's the kind of question Aaron and I often get in our live weekly chat, which we'll be hosting Wednesday at noon Eastern. Submit whatever cooking questions you have on your mind now, and then return for our lunchtime hour together. Speaking of enhancements, don't miss Victoria Caruso's roundup of sweet and savory dishes for St. Patrick's Day that harness the roasty, malty flavors of Guinness, the classic Irish stout. The range includes the expected Beef and Guinness Stew and more surprising Guinness Fruit Cake. (I'll also plug this American-Style Irish Soda Bread as a worthy weekend baking project.) Until next week, happy cooking. | 
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