Recipes with sauce

No-bean beef chili with cornmeal dumplings simmers slow-cooker style with enchilada sauce, tomatoes, and black olives, then gets crowned with soft cornmeal mounds and melted cheddar. Tamale-pie meets chili in one pot.

Creole gumbo loaded with shrimp, crab, oysters, chicken wings, veal, ham bone, and okra, thickened with file powder. A true New Orleans-style gumbo served over rice.

Spanish rice made with brown rice, fresh pureed tomatoes, bacon, green peppers, and a touch of molasses. Simmered on the stove then baked until tender and deeply flavored.

Mapo tofu is a Sichuan classic: silky tofu simmered with ground pork, black bean garlic sauce, and red chili paste, ladled over steamed white rice.

Cocktail franks in a tangy barbecue sauce with curry, mustard, and brown sugar. A retro party appetizer served in a chafing dish with toothpicks for easy snacking.

Don't have a barbecue? Don't worry, this fast and tasty version of spareribs will have you licking your lips at dinner!

Fiesta pasta with mostaccioli tossed in a taco-seasoned spaghetti sauce with kidney beans, bell peppers, and Monterey Jack cheese. A Mexican-Italian fusion one-pot weeknight dinner.

Hearty firehouse-style chili with hot Italian sausage and ground beef, red kidney beans, tomatoes, red wine, and honey. A bold, slightly sweet, slightly spicy crowd-feeding bowl.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.

Spiced marinated shrimp poaches in olive oil with 30 cloves of garlic, lemon, paprika, and rosemary. Make-ahead Spanish gambas-style appetizer that mellows and deepens overnight in the fridge.

Cajun turnovers stuffed with the holy trinity of onion, bell pepper, and celery plus long grain rice, mushrooms, and hot sauce, wrapped in flaky crescent dough. A Festival favorite.

Black-eyed pea cakes with smoky adobo cream and melty Monterey Jack. An 18-minute vegetarian main that fries up crisp on the outside with a tender, cumin-spiced center.

Red snapper a la Mexicaine with seared fillets baked in fresh tomatoes and herbs, finished with a creamy avocado sauce spiked with lime and Tabasco. French-Mexican fusion at its finest.

Pad Thai with shrimp tosses springy rice noodles in a tangy tamarind sauce with pickled radish, fish sauce, scrambled egg, and pink shrimp. Topped with crunchy peanuts, scallions, and fresh bean sprouts for the classic Bangkok street food finish.

Baked barbecued oysters in a tangy sauce of tomato paste, chili sauce, horseradish, and Worcestershire, topped with cracker crumbs. A retro seafood appetizer.

A scrumptious exotic dish made with rice noodles, bean sprouts and hot chili peppers.

Veal shanks braised in a bold Asian-inspired sauce of balsamic vinegar, teriyaki, mirin, and chili garlic paste with mushrooms and tomatoes. Fork-tender after 90 minutes in the oven.

Thai jungle curry with catfish, homemade curry paste, Thai eggplant, and kaffir lime leaves. A fiery, coconut-free curry that's broth-based, bold, and ready in 20 minutes.

You don't have to actually barbecue pork to get that succulent taste as this crockpot recipe explains it all.

Cranberry cheesecake on a buttery walnut-graham crust, with a layer of cranberry sauce hidden beneath a creamy sour cream filling. A festive, crack-free holiday cheesecake topped with sugared cranberries.

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.

Butternut squash and prawn soup with a homemade shellfish stock, white wine, rosemary, and a touch of Tabasco. Velvety, rich, and served with whole prawns on top.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Lone dao jiow is a Thai coconut-fermented soybean dipping sauce served warm with fresh cucumber, cabbage, and green beans. Salty, sour, sweet in every bite.

Roquefort canapes with cream cheese, walnuts, and a hit of Worcestershire, melted on crackers in the microwave. Ready in 10 minutes flat for easy entertaining.

Let this tantalizing dish simmer in your crockpot while you take a siesta to get away from the kids.

Steak Diane: thinly pounded sirloin steaks pan-seared in butter and topped with a warm Worcestershire-shallot sauce. Classic 1950s tableside dinner, ready in under 10 minutes.

Thai cashew chicken stir fry hits hot with red curry paste, chili paste, and fish sauce, then finishes with roasted cashews and scallions. A 20-minute wok dinner that beats takeout.

Steamed pork dumplings (shumai-style) packed with ground pork, shrimp, chinese mushrooms, scallions, and sesame oil, then steamed open-top for 30 minutes. Classic dim-sum at home.

A tasty low-fat dish that goes great with any meal you prepare this summer.

A scrumptious and cheesy potato croquettes recipe that is great for entertaining friends or family.

Cranberry orange Bundt coffee cake with sour cream batter, three swirled layers of whole-berry cranberry sauce, and a tangy orange glaze. Holiday-ready bake.

Devils on horseback is a spicy version of angels on horseback, which are oysters wrapped in bacon and broiled. When oysters cook their edges curl, supposedly resembling angels' wings, hence the name.

Texas-style beef fajitas with skirt steak marinated overnight in red wine and Worcestershire sauce, grilled hot and sliced thin. Served in warm flour tortillas with salsa.

Slow cooker hot dog and baked bean chili with molasses, BBQ sauce, and ketchup. Dump everything in the crockpot, cook low for 8 hours, and serve a sweet, smoky, crowd-pleasing pot.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.

Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.

Loaded crockpot stuffed peppers with ground beef, corn, sharp cheddar cheese, and tomato sauce for a complete comfort meal ready in 7-9 hours on low.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Hearty vegan sloppy joes made with textured vegetable protein in a spiced tomato sauce with oregano and cayenne. Plant-based comfort food on toasted rolls in just 30 minutes.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Shrimp stroganoff with mushrooms, green peppers, and sour cream in a rich bouillon-flour sauce, served over egg noodles. A seafood twist on the classic, ready in 40 minutes.

Spicy shrimp kabobs marinated in a sweet-heat glaze of apricot preserves, honey, hot sauce, and fresh herbs. Grilled until just white throughout for tender, juicy results.

Creamy pasta with oysters and shrimp in a roux-based sauce spiked with anchovy paste, Tabasco, and Worcestershire. A rich Cajun-style seafood pasta that comes together in one pan.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

A tantalizing and savory dish that goes well with Thai noodles or rice.

Fresh asparagus steamed to crisp-tender and bathed in a warm lemon butter sauce with parsley and a kick of hot sauce. The simplest, brightest spring side dish.