600 hoi sauce recipes

Silky anchovy spread mellowed with milk, enriched with Bel Paese cheese, and spiked with lemon and capers for elegant toast points that taste fancy but take minutes.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.

Rustic white bean soup with great northern beans, carrots, celery, tomatoes, and vegetable broth finished with extra-virgin olive oil. A hearty, naturally vegan bean soup.

German potato salad with beer marinade (Kartoffelsalat mit Biermarinade): warm sliced potatoes tossed with a tangy beer-mustard sauce, crisp bacon, celery, and onion. A Bavarian beer-garden classic.

Golden zucchini balti with yellow squash, bell peppers, tomatoes, and turmeric stir-fried in a karahi with balti sauce. A vibrant vegetarian Indian curry ready in 30 minutes.

Salmon étouffée simmers canned salmon in a dark Cajun roux with onions, shallots, garlic, celery, tomato purée, and Tabasco. Pantry-friendly Louisiana classic over hot rice.

German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.

Pot sticker dipping sauce mixes soy sauce, rice vinegar, garlic, ginger, scallion, and chili flakes for a 5-minute Chinese restaurant-style dumpling dip. Salty, tangy, with a hum of heat.

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.

Sake-marinated tofu pan-fried golden and tossed with rehydrated shiitake mushrooms, garlic, fresh chiles, and soy. A hearty vegetarian stir-fry with serious umami depth.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

Bean burgers studded with crunchy chopped peanuts and topped with a homemade satay sauce made from chunky peanut butter, sesame oil, chili, and teriyaki.

Spicy cranberry chile chutney with jalapeño, Thai chili paste, and hot sauce simmered with fresh and dried cranberries. Medium heat, sweet-tart-spicy balance. Killer on meat or sandwiches.

Slow cooker bean casserole topped with golden, from-scratch cornbread. Kidney beans, pinto beans, and spicy tomato sauce bubble away while the cornbread steams to fluffy goodness on top.

Herb-loaded tomato barbecue sauce sweetened with honey and spiked with cumin, coriander, chili powder, and Tabasco. Simmers for 30 minutes and makes 5 cups of bold, versatile basting sauce.