Spicy Mustard Sauce

Published November 1, 2014.

Serve with our Crispy Slow-Roasted Pork Belly.

Tangy Hoisin Sauce

Published November 1, 2014.

Serve with our Crispy Slow-Roasted Pork Belly.

Mustard-Creme Fraiche Sauce

Published September 1, 2014.

This sauce is the perfect accompaniment to our Broiled Pork Tenderloin.

Sun-Dried Tomato and Basil Salsa

Published September 1, 2014.

This salsa is the perfect way to top our Broiled Pork Tenderloin.

Sun-Dried Tomato and Basil Salsa

Red Chile Salsa

Published September 1, 2014.

Serve with our Mexican-Style Grilled Steak (Carne Asada).

Red Chile Salsa

Mustard-Creme Fraiche Sauce for Two

Published September 1, 2014.

This sauce is the perfect accompaniment to our Broiled Pork Tenderloin for Two.

Sun-Dried Tomato and Basil Salsa for Two

Published September 1, 2014.

This salsa is the perfect way to top our Broiled Pork Tenderloin for Two.

Sun-Dried Tomato and Basil Salsa for Two

Grilled Scallion Topping

Published July 1, 2014.

For a different take on a burger topping, we created a cross between a slaw and a sauce.

Grilled Scallion Topping

Grilled Shiitake Mushroom Topping

Published July 1, 2014.

For a different take on a burger topping, we created a cross between a slaw and a sauce.

Grilled Napa Cabbage and Radicchio Topping

Published July 1, 2014.

For a different take on a burger topping, we created a cross between a slaw and a sauce.

Garlic Butter Sauce

Published May 1, 2014.

To accentuate the rich, nutty flavor of the artichokes, we serve them with a garlicky butter sauce.

Cumin-Cilantro Yogurt Sauce

Published March 1, 2014.

Serve this sauce with our Perfect Poached Chicken Breasts.

Spicy Fry Sauce

Published March 1, 2014.

This sauce is the perfect accompaniment to our Thick-Cut Sweet Potato Fries

Red Wine Pan Sauce

Published March 1, 2014.

The beauty of a pan sauce is that it needs only a few ingredients and a little bit of time to taste deeply savory.

White Wine Pan Sauce

Published March 1, 2014.

Lighter and brighter in taste than its red wine sibling, white wine pan sauce makes plain pan-seared chicken breasts or pork tenderloin seem special.

Beurre Blanc

Published March 1, 2014.

Use this delicately flavored butter sauce to add richness to simply prepared fish, shellfish, chicken, and vegetables.

Parsley Sauce with Cornichons and Capers

Published March 1, 2014.

This parsley sauce adds both color and vibrant flavors to beef tenderloin.

Warm Tomato-Ginger Vinaigrette

Published March 1, 2014.

Serve this sauce with our Perfect Poached Chicken Breasts.

Cider-Golden Raisin Sauce

Published November 1, 2013.

This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Pork Rib Roast.

Turkey Gravy for Julia Child’s Stuffed Turkey, Updated

Published November 1, 2013.

This rich gravy extracts flavor from every last bit of turkey.

Port Wine-Cherry Sauce

Published November 1, 2013.

This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Pork Rib Roast.

Orange-Cranberry Sauce

Published November 1, 2013.

This elegant, make-ahead sauce perfectly pairs with our Slow-Roasted Bone-In Pork Rib Roast.

Black Olive Tapenade Vinaigrette

Published November 1, 2013.

After fine-tuning every element in this rich, lusty Provençal spread, we still hadn’t managed to tame its saltiness. Finally, we found inspiration across the border.

Black Olive Tapenade Vinaigrette

Honey Mustard Glaze

Published September 1, 2013.

This sweet, tangy glaze is the perfect accompaniment to our Grilled Glazed Boneless, Skinless Chicken Breasts.

Honey Mustard Glaze

Miso Sesame Glaze

Published September 1, 2013.

This glaze is the perfect accompaniment to our Grilled Glazed Boneless, Skinless Chicken Breasts.

Miso Sesame Glaze
1 - 25 of 264
In My Favorites
Please Wait…
Remove Favorite
Add to custom collection