9,128 grave recipes

Two-ingredient honey Dijon glaze for chicken made with equal parts honey and Dijon mustard. Sweet, tangy, and ready in 5 minutes for grilling, baking, or broiling.

Fast creamy spaghetti sauce with sauteed onions and garlic simmered in tomato sauce and red wine with green bell pepper, basil, and oregano. Ready in 30 minutes.

Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.

Memphis-style ribs method on a Weber kettle uses a dry rub, low-and-slow smoking with white oak or hickory, basting sauce, and a sweet sauce finish. Authentic Memphis BBQ technique.

Homemade barbecue sauce with tomato soup, Worcestershire, horseradish, and brown sugar. Ready in 15 minutes with a tangy kick that beats the bottled stuff.

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.

Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.

New Mexico green chile sauce made with poblano peppers, jalapeno, onion, garlic, and heavy cream. Rich, spicy, and ready in 20 minutes.

Dill mustard sauce stirs sweet prepared mustard with sour cream and a heap of fresh dill. A no-cook 3-ingredient classic for salmon, smoked fish, and roast pork.

Pan-fried turkey breast cutlets pounded thin and dredged in seasoned flour, cooked in butter until golden. A simple, 30-minute protein-forward dinner that works as a base for gravy, lemon sauce, or sandwiches.

A from-scratch red chile sauce: a lard-and-flour roux loosened with stock and built up with ground red chile and garlic. The foundation sauce for enchiladas, burritos, and huevos rancheros, with heat you control.

Here's a homemade steak sauce that will have you licking your plate. Do that when the children aren't looking!

Greek-style broiled eel drizzled with ladolemono, a bright olive oil and lemon sauce loaded with fresh herbs. Simple, rustic Mediterranean seafood ready in 30 minutes.

Fresh pico de gallo with tomatillos, serrano chiles, tomatoes, cilantro, and onions. A chunky Mexican salsa with a tart twist, perfect on fajitas.

Strawberry sauce with grenadine, cinnamon, and a dash of hot sauce blended smooth. A sweet-heat dessert topping inspired by Pittsburgh's Union Grill.