Aioli

A mix of Sriracha and chipotle Tabasco with homemade aioli makes a terrific sauce for crispy Tater Tots. They go great with sparkling wine.

Schmaltz (chicken fat) is the new go-to fat in the food world, but it's been indispensable in Jewish cooking for generations. Chef Evan Bloom at San Francisco's Wise Sons has many clever uses for it, including this silky, rich aioli.

This clever take on the classic sandwich is enriched with melty brie and a garlicky aioli, making it great with a bright California white wine. At Union Larder in San Francisco, chef Ramon Siewert corns pork loin, but mortadella is a great store-bought alternative.

Capers, tarragon and lemon juice add fantastic flavor to mayonnaise in this quick take on a classic French aioli.

Students in Haven's Kitchen's tapas class learn to make this twist on classic Spanish fried potatoes. The lemony aioli gets its deep flavor from smoked paprika. There are usually lots of fried potatoes left over after the class, so chef David Mawhinney turns them into a luscious oversize frittata to serve at the coffee counter.

This chopped-olive aioli is ideal to serve during a midday summer party.

"As a child, I hated pizza, especially the chewy kind they make in Tuscany, where I grew up," Piero Incisa della Rocchetta says. "Later, I discovered pizza could be thin and crunchy--that changed my world." In Patagonia, chef Mauricio Couly tops crispy pizza crusts with anything from tomato and basil to the tuna and garlicky aioli here.

These moist and spicy burgers are from Zov Karamardian, the chef and owner of Zov's Bistro in Tustin, California. Don't be put off by the long list of ingredients: Everything is easy to assemble and can be made ahead. All you have to do is pan-fry the burgers just before serving.

Fresh beans make a beautiful crudite platter, but they can also be chopped and mixed together for a lovely late-summer salad, simply dressed with extra-virgin olive oil, Champagne vinegar and chopped herbs such as tarragon and chives.

Drizzle vegetables with olive oil, roast them in the oven until tender, and serve--what could be simpler? With a garlicky, lemon-tinged mayonnaise sauce, you have a feast.

The lemon aioli adds a citrusy touch to this herb-broiled fish dish.

Chef Sarah Schafer makes this starter over the fire-pit grill at her beach cabin and serves them right out of the skillet. Any other meaty, flat bean can be substituted for the romanos.

Embrace the start of spring with this poached vegetable and shrimp spread. Garlicky aïoli infused with saffron provides a pop of flavor and color as a delicious dip for those crisp-tender veggies and succulent bites of shrimp. Make everything a day ahead, and serve this dish as a beautiful weekend brunch.