Author: Edith Guerino
Keeping the garlic whole and removing once it has added enough flavor will keep the flavor more mild, but if you want more of a punch, grate it before adding and leave it in.
Author: Mina Stone
Author: Rick Archbold
Author: Kitchen De Lujo
Author: Andrew Friedman
This Southern tomato gravy is an old-fashioned tomato sauce, and it is delicious on biscuits. The easy roux is made with bacon drippings or butter.
Author: Diana Rattray
Author: Tori Ritchie
Espagnole sauce is a classic French mother sauce made with beef or veal stock, a dark brown roux, and mirepoix. Use this sauce on braised and roasted meats, even sauteed mushrooms.
Author: Sally Vargas
This is the best ranchero sauce recipe I have ever tasted, with a base of diced tomato, jalapeno and onion, seasoned with a mixture of chili powders and seasonings. Perfect on huevos rancheros or any Mexican...
Author: Mike Hultquist
Author: Lidia Matticchio Bastianich
This Mixed Berry Syrup is a perfectly delicious topping for pancakes, waffles, French toast, ice cream and so much more. It adds a serious blast of flavor to every bite, and only takes about 10 minutes...
Author: The Carefree Kitchen
Author: James Beard
Author: Pat Neely
Serve this flavorful sauce over cooked chicken breasts or fish.
Author: Land O'Lakes
This simple vanilla sauce can be made in about 10 minutes with water, butter, vanilla extract, cornstarch, sugar, and a bit of cream.
Author: Diana Rattray
Author: Kenna Jo Lambertsen
Author: Dede Wilson
(Vietnamese Lime Sauce) This recipe is used to prepared Grilled Lemongrass Beef and Noodle Salad. Can be prepared in 45 minutes or less.
This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.
Author: Anya Hoffman
Author: Lidia Matticchio Bastianich
Author: Paul Grimes
Author: Bruce Aidells
Author: Andrea Albin
Author: Patricia Wells