Adding egg to guacamole may not be your first thought but wow! This version is a splurge. You’ll love it!

Just because bacon is nice on many things. The savoriness, chewy bites, and flavor of bacon crown this guacamole. You can’t stop digging in

We like to call this guacamole salad too. If you like chunky bites in your version, then you will love this one.

Even if you’re making guacamole at its simplest, do not compromise on its excellent taste. Here, we share how to make a guacamole quick-fix that’s delicious.

This is an excellent sauce for any small fried bites such as tempura vegetables or fried shrimp. It’s also excellent with spring rolls and even dumplings. Harissa is a spicy red pepper paste that is common to North African cuisine. You can find it in Middle Eastern grocery stores or gourmet markets. Coconut nectar, which is sometimes called coconut molasses, is available in gourmet and health food markets. It imparts a lightly sweet, and slightly smoky flavor without being overpowering

Salsa is one of America’s most popular chip dips, but it could easily be so much more. We’ve created this version that pairs the usual tomato, chilies and onions with tropical fruit for a touch of sweetness and tang. This combination featuring mango, pineapple and papaya is great not just as a dip but also as a topping for grilled chicken, seafood and even pork.

BasBaas is a spicy Somali sauce served mainly as a condiment to enhance otherwise mild Somali cuisine. In many ways, it is reminiscent of Indian cilantro chutney with a bright zing from lime juice. This is another one of those preparations that can be used as a dip, a condiment or as a traditional sauce on grilled seafood or chicken. We like to use Thai green chilies in our version, but you can use a mix of green chilies that suit your taste. Green habañero peppers make for a spicier sauce while jalapeño peppers are the basis for a somewhat milder sauce.

Lovers of Indian food will recognize this tamarind and date sauce as a popular condiment for fried snacks such as samosas—the vegetable- or meat-stuffed triangular turnover. However, this sauce is also excellent as a dip for fried chicken wings or shrimp kebabs. It can also be spooned over seared chicken breast or filet mignon. Dates provide a sweet counterpoint to extremely sour tamarind paste, but you’ll still need a little tempering in the form of brown sugar. As always, feel free to add more cayenne pepper than is called for in the recipe, if you choose.

This sauce is a great example of how the simplest preparations can offer the most complex tastes. This sauce is usually served as an accompaniment to dim sum in Chinese restaurants, and it is surely addictive. It’s great with dumplings, spring rolls and savory crêpes as well as pan-seared meats or stir-fried vegetables. It’s so good you’ll find yourself looking for things to put it on. Best of all, it’s incredibly easy to prepare.

In this recipe, brown sugar combines with the warmly aromatic flavors of Chinese five-spice powder, which features anise, cinnamon, Sichuan pepper, fennel and cloves and is available in Asian markets. This particular mix is well balanced enough for both sweet and savory uses, but you can increase or decrease the amount of sugar to achieve a more sweet or savory profile to your taste.