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soups or eggs, on wings or as a dip for broiled or grilled meats. Mix it with mayo for a spicy sandwich spread. I think The Original Huy Fong Sriracha, with the red rooster logo and green cap, is the best; it’s been a chef’s secret ingredient for years.

Rouses Olive Salad elevates just about any sandwich, from a simple ham & cheese to a tuna salad. Try it on pizza, in pasta salad or make bruschetta with it.

Photo by Romney Caruso

Tahini is a ground sesame seed paste used to make hummus (find a recipe on the Rouses website), but it can do so much more. Use it as you would any nut butter. Add it to smoothies or whisk it into vinaigrettes. Try thinning it and drizzling over roasted vegetables, grilled meats or seafood. Add it to your chicken/tuna salads for a Mediterranean flavor.

dipping sauce. It’s also great mixed into stir-fries, rice or noodles, or tossed with sautéed shrimp or roasted vegetables.

Heat peanut butter (in a glass bowl) in the microwave for 45 seconds or so to

turn it into a dipping sauce for everything from sweet fruit to savory chicken skewers. Thin it with water and stir

Gochujang is a Korean chili paste made with fermented soybean and chili pepper. Blend it with honey, soy sauce, garlic and ginger for an amazing dipping sauce for chicken strips or for coating wings before cooking. Spread the mixture on chicken breast, flank steak or pork chops and roast them. You’ll find this one in the refrigerated section: Kimchi, a Korean fermented spicy and crunchy cabbage, makes a terrific addition to sandwiches. It is also great in dips (see Creamy Kimchi Dip on the Rouses website) as well as stirred into soups, noodles and stir fries.

it into noodles, or use it to glaze vegetables. Add soy sauce, garlic, brown sugar and/or lime juice to goose the flavor.

Eat Bibigo Frozen Mini Wontons Dumplings as is or use this idea from food writer Hetty Lui McKinnon: Add still-frozen mini dumplings to your favorite stir-fry ingredients, such as bok choy, carrots and onions.

Sprinkle savory granola over salads in place of croutons or on casseroles in places of bread crumbs. The sweet stuff? Stir it into pancakes or use it as a streusel for berry crumbles or muffins. Crush 2 cups and mix with 5 tablespoons of melted butter, and turn it into a pie crust. Chili crisp (oil-infused peppers and crunchy bits) have been a staple in Chinese kitchens for generations; they might also be labeled “chili crunch.” Flavors, textures and heat vary by brand. Use it to finish dishes, drizzling it on fried chicken or omelets, or as a base for a dumpling

Manda Fine Meats, 3rd Generation

In 1947, brothers Vincent, John and Bennie Manda opened Manda Fine Meats in Baton Rouge, building a reputation for quality cuts and smoked sausage with true Louisiana flavor. Vincent’s grandsons now lead the company, with the 4th generation already involved in continuing the family tradition.

Sriracha, the Thai sauce made from chilis, sugar, salt and garlic, can be used as you would any hot sauce. It’s thicker than many, with a hint of sweetness. Use it to add heat to

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