Make the crumbs Monday. Use them all week.

Marinara, ribollita, tagliata. Italian week.

Spain, four nights, one green sauce.

Saffron rice, a Spanish omelet, pork skewers, fideuà.

The seeds go in dry. The whole week follows.

Tacos Tuesday, cacciatore Wednesday, and a tortilla soup waiting in the wings.

Italian fall menu, one green sauce

Four dinners built around a salsa verde you make once on Monday.

Buy the ugly tomatoes. All of them.

The last week they are worth it. Most go in the freezer.

The apples are in. The tomatoes have one more week.

Pipián carries five dinners this week.

You have chicken bones in your freezer. This is what they were for.

Taste the rice on Tuesday before anything goes on top of it. That is the whole lesson in one spoonful.

Four pounds of onions, one hour, and you'll never buy the jarred version again.

They carry all five nights. That has not happened before.

Sixteen weeks. There is a log of herb butter in your freezer that will still be there in November.

Every sauce since May had a one-week clock. This one doesn't. Make it Monday, use it all week, find it again in October.

This week you do not make a sauce. Tuesday makes it for you.

Brown, soften, deglaze, cover. Four moves. The same four moves in August with tomatoes and peppers. In January with red wine and carrots. Every braise you will ever make.

The figs are in. Buy a second container and don't plan anything for it.

Nine weeks of sauces. Every one of them was soft. This week adds crunch, and it keeps for a month in a jar.

Buy the okra even if you have never liked okra. Especially then.

Thirteen weeks. One trip Monday, ten minutes of sauce — and this one you have to feel happen under the whisk.

The tahini will look broken. Keep going.

Seven sauces in seven weeks. This is the last one, and it's the most forgiving.

Last one for July — and it comes with romesco

Charred peppers and almonds blended into something smoky and a little sweet that you'll spoon onto everything. This week trusts you with a vinaigrette built right in the bowl.

The tomatoes are at the point when the best thing you can do is slice one

Flank steak, a charred tomatillo salsa, and four directions in four nights. No repeats from the last two weeks.

Field peas showed up at the market

The sauce this week is a green chimichurri you'll want to put on everything for the rest of the summer. Make the whole jar.

The peaches came in heavy this week

One real hour on Monday, and the rest of the week you're just putting dinner on the table instead of deciding what it is.