860 grami recipes

Old-fashioned beef hash with diced potatoes, onion, gravy, ketchup, and mustard browned in a skillet. The best way to use leftover roast beef and potatoes.

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish with rich mushroom sauce inspired by traditional Chinese cooking.

A quick and easy recipe to use up your leftover rice, and make you a delicious meal!

Serve this as a condiment at your next Mexican cookout, with fajitas, pinto beans, cornbread, and coleslaw.

Smoky, spicy black bean pesto made with ham hock, jalapeños, garlic, and cilantro stems. A thick, spreadable paste for tacos, chips, or as a bold side dish. Makes 3 cups.

Pasta with spinach pesto made from fresh spinach, pine nuts, Parmesan, garlic, and olive oil pureed smooth. A milder, more affordable twist on traditional basil pesto that freezes well for up to 6 weeks.

Fiery habanero hot sauce sweetened with canned plums, apricots, plum jam, and sugar, then smoothed with vinegar and pimentos. A fruity, face-melting condiment that makes 10 cups.

An easy sweet and tangy barbecue sauce. Why buy store bought when it's so easy to make your own.

Many recipes call for bottled Teriyaki sauce. This flavorful sauce that imparts so much flavor to beef, chicken and fish is so easy to make from scratch.

Classic white veal stock simmered for 4 hours with veal bones, leeks, carrots, and peppercorns. A foundational French kitchen staple that sets into a rich, gelatinous stock for sauces, soups, and braises.

A classic Russian vinaigrette salad with roasted beets, boiled potatoes, carrots, green peas, dill pickles, and a tangy mustard-vinegar dressing. Served chilled as a hearty side dish.

A sweet-tart dipping sauce blended from dates, raisins, ginger, and cider vinegar. Smooth, warm, and built to drizzle over grilled kebabs, skewers, and roasted meats.

A rich, British-style curry sauce built on brown stock with curry powder, Worcestershire, white wine vinegar, and plumped raisins. Pungent, slightly sweet, and built to coat chicken or lamb.

Crispy tofu and tender-crisp green beans tossed in a spicy hoisin chili sauce. This 30-minute Chinese vegetarian stir-fry is packed with savory heat and works beautifully over steamed rice.

Fruit chili relish combines tomatoes, peaches, apples, onions, and red peppers cooked down with pickling spices and cider vinegar. A sweet-tangy preserve for canning.

Fried Beancurd with Sweet Nut Sauce (Tao Hou Tod) recipe