9,128 grave recipes

Miso sauce for pasta made with yellow miso, sauteed scallions, garlic, and vegetable stock. A savory, umami-rich vegetarian pasta sauce ready in minutes with just six ingredients.

Tangy French-style salad dressing blended from tomato paste, lemon juice, oil, and onion powder. Sugar-free, no-cook, and ready in 5 minutes flat.

Three-ingredient French chocolate praline dessert sauce: semisweet chocolate melted into heavy cream with praline folded in or sprinkled on top. Ready in 10 minutes.

Rhubarb-strawberry dessert sauce thickened with cornstarch and served chilled. Tart rhubarb and sweet strawberries cook into a glossy, ruby-red topping for ice cream or cake.

Fiery homemade salsa with four jalapenos, hot sauce, cayenne, and red pepper flakes blended with fresh tomatoes, garlic, cilantro, and lime. Keeps in the fridge for a week.

Dill cream dressing with sour cream, mayonnaise, and Dijon mustard. Ready in 5 minutes, no cooking required. A rich, herby topping for potato salads, grilled fish, or fresh vegetables.

Quick 15-minute apple raisin sauce with applesauce, apple butter, and maple syrup for a naturally sweet topping over pancakes, pork, or oatmeal.

Banana date butter blended from softened dates, ripe banana, orange juice, and a touch of butter. A naturally sweet spread for waffles, English muffins, and toast.

Vegetarian tomato sauce simmered slow with a soffritto of carrot, celery, onion, parsley, and fresh basil. The classic Italian-style sauce, no meat, no shortcuts.

This barbecue sauce is quick to make from scratch and wonderfully packed full of flavor.

This unique blend of a variety of seeds can help a marinade spice up any type of meat.

Salsa de albañil, or Bricklayer's Salsa, is a chunky Mexican tomatillo salsa with roasted tomatillos, cilantro, onion, and garlic. Pounded in a mortar for rustic texture. Ready in 10 minutes flat.

Besciamella is the classic Italian white sauce: a butter-and-flour roux whisked smooth with milk and finished with a hint of nutmeg. The silky, lump-free base for lasagna, gratins, and baked pasta.

Easy pizza sauce to take it up a notch that uses store bought sauce which is then thickened and spiked with added ingredients.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.