Sauces recipes

Set-it-and-forget-it slow cooker French dip with tender beef roast simmered 10-12 hours in savory broth with herbs and peppercorns. Shred, pile on toasted rolls, dip in the au jus. Effortless comfort.

Broccoli simmered in reduced chicken broth with garlic, onion, and caraway seeds, then finished with dollops of ricotta that melt into a creamy, light sauce over pasta.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Fresh cranberry relish with whole oranges and a splash of Grand Marnier or Cointreau. No-cook, food processor recipe ready in 15 minutes.

Homemade jalapeno mustard with yellow and black mustard seeds, toasted coriander, garlic, and white wine. A spicy, grainy condiment with real heat from fresh jalapenos.

Party pleaser meatballs: coconut-studded baked meatballs glazed in a sweet-savory sauce of grape jelly, chutney, red wine, and mustard. The retro cocktail-party appetizer that still disappears first from the buffet.

So good. Teenage son who is a picky eater said "Best chicken ever!" Next time I'll add more veggies. Yum. Everyone enjoyed it including my 2 year old.

Here is the all-purpose southwestern favorite. This simple salsa is unbeatable when tomatoes are at their brilliant best.

Cool papaya salsa with diced papaya, red onion, green pepper, cilantro, and fresh lime. A bright tropical fruit salsa for grilled fish, chicken, or tortilla chips. Five minutes, no cooking.

If you omit the raw egg, you still get a nice sauce. According to an ancient proverb, "Garlic is as good as 10 mothers." If the latest flu bug has hit your house--and whose has escaped--you may be ready to test claims for garlic's medicinal powers.

Cucumber salsa is a creamy yogurt and sour cream dip with shredded cucumber, fresh herbs, and cumin. Cool, tangy, raita-meets-tzatziki crossover for tacos, grilled meats, or chips.

Baked apple halves stuffed with brandy-soaked dried cherries and drizzled with a maple caramel sauce. Served warm with vanilla frozen yogurt for an elegant fall dessert.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Tex-Mex beef meatballs with green chilies and cheese, served with homemade zesty tomato salsa and crispy tortilla chips. Mexican party appetizer ready in 75 minutes.

Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.

Spinach linguine tossed in a rich four-cheese sauce made with ricotta, mozzarella, fontina, and Parmesan. A lighter take on classic Italian quattro formaggi pasta.