Sauces recipes

Ziti with a raw fresh tomato-olive sauce made with kalamata olives, capers, balsamic vinegar, fresh basil, garlic, and red pepper flakes, topped with crumbled goat cheese and Parmesan.

Pickled pineapple meringue freezes a meringue with pink-peppercorn-pickled pineapple, almonds, and cream, then plates with raspberry sauce and dramatic chocolate spires. Restaurant-style frozen dessert.

Seared chicken breasts nestled over penne in a garlicky white wine tomato sauce, blanketed with mozzarella, Asiago, and Parmesan and baked until golden and bubbly. One dish, one hour, six happy plates.

Clove Cranberry Sauce with Apple and Orange juice recipe

Buttered rum sauce with fresh pineapple chunks in a brown sugar syrup. Dark rum and butter combine with caramelized pineapple for a warm dessert topping that keeps a week.

Afghan layered eggplant with tomatoes, peppers, and onions topped with garlic yogurt sauce. This vegetarian main dish is comfort food at its finest, served with flatbread.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

Pumpkin pudding pie with a cakey, spiced filling made from pancake mix, scented with coriander, cinnamon, and cloves, then drizzled with a warm coriander cream sauce. A fragrant twist on classic pumpkin pie.

Canadian Atlantic salmon brushed with mayo for moisture, baked or grilled, then topped with a sake-flambeed black bean and scallion sauce. East meets East Coast in this 30-minute seafood dinner.

Four-ingredient beef chuck braised in red wine and golden mushroom soup for 3 hours until fork-tender. A hands-off oven roast that makes its own rich, savory gravy.

Elk or venison meat loaf topped with chili sauce uses water-softened bread as a binder for a lean, flavorful wild game loaf. Simple ingredients let the rich game meat shine.

Potatoes and mushrooms, these two vegetables are both healthy and nutritional. Very nice combination.

Roasted pork gets bathed in an exotic cumin-spiced sauce loaded with dates, pine nuts, and aromatic spices, creating a historical Roman-inspired dish that brings ancient flavors to modern tables.

Pork loin chops browned and braised with mirepoix, white wine, and tomato paste, then sauced with a strained sour cream, Dijon mustard, and caper finish. Bistro-style elegance in an hour.

Old-fashioned blueberry cake topped with hard sauce and a hot lemon-blueberry compote that melts the butter into the warm cake. A classic New England dessert with bright berry flavor.

Roasted Chicken Breasts with Cranberry Port Sauce recipe