504 grami recipes

Microwave grouper with bell pepper and onion topped with a tangy horseradish-Catalina sauce with hot sauce and lemon. A fast, flaky fish dinner ready in 15 minutes.

Fresh cranberry relish with whole oranges and a splash of Grand Marnier or Cointreau. No-cook, food processor recipe ready in 15 minutes.

Homemade chili powder blend with dried cayenne, pasilla, and red chiles plus cumin, oregano, and garlic. Customize the heat and flavor to blow away any store-bought blend.

Tropical fruit and black bean salsa with diced mango, pineapple, papaya, red onion, and jalapeño. A fresh, no-cook salsa that's sweet, spicy, and colorful.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Smoky roasted salsa with dry-charred tomatoes, onion, and garlic blended with chipotle peppers, lime juice, and cilantro. A fire-roasted Mexican salsa made entirely on the stovetop.

Groundnut sauce is a West African peanut sauce simmered with onion, tomato, and roasted jalapeño, then thickened with arrowroot for a glossy finish. Spoon over rice, grilled chicken, or roasted sweet potatoes.

Two-ingredient cranberry relish made with fresh cranberries and sugar. The simplest stovetop cranberry sauce that beats canned every time, ready in under 15 minutes for Thanksgiving or Christmas.

Heat wave spaghetti sauce is a no-cook tomato sauce with fresh basil, lemon verbena, garlic, and grated gouda. A summer pasta that uses the heat of cooked noodles to warm the marinated sauce.

Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.

Party pleaser meatballs: coconut-studded baked meatballs glazed in a sweet-savory sauce of grape jelly, chutney, red wine, and mustard. The retro cocktail-party appetizer that still disappears first from the buffet.

Smoky black bean salsa with roasted poblano, chipotle in adobo, pomegranate juice, and toasted cumin. A more refined warm salsa for grilled fish, tacos, or rice bowls.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Microwave-steamed globe artichokes with a zesty mustard dipping sauce made with brown mustard, Italian dressing mix, Worcestershire, and hot sauce.