Sauces/7 recipes

This tasty twist on salsa will have everyone coming back for more!

Indonesian chicken sateh skewers marinated in lemongrass, garlic, and curry, grilled over fire and drenched in a silky coconut-peanut sauce with fish sauce and lime.

Tofu cubes rolled in wheat germ and cornstarch, then deep-fried until crispy and golden. A 3-ingredient vegetarian snack or side, ready in 30 minutes with soy or sweet and sour dip.

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Make-ahead bread pudding layered with currants and soaked overnight in vanilla-nutmeg custard, then baked golden and served with a fresh homemade strawberry sauce. A gorgeous holiday dessert.

A simple but delicious dish that is perfect for a quick lunch or dinner.

This is one of the hottest recipes in New York right now. It was on the menu at Le Caprice and also at the buzzing new gastropub The Breslin. Now that strawberry season is almost over you can substitute raspberries with equally outstanding results.

Hearty Thai chicken wraps stuffed with stir-fried veggies, curried peanut-coconut rice, and a creamy sesame-peanut dipping sauce. A filling, flavor-packed meal rolled up in a warm tortilla.

Hearty taco stew with ground beef, pinto beans, corn, and tomato soup seasoned with taco spices. Topped with crushed tortilla chips and Monterey Jack cheese. A thick, warming one-pot meal.

Grilled black bean and tofu burgers with Thai-inspired flavors like ginger, garlic, and soy, topped with a tangy peanut cilantro sauce and cucumber slices.

Bursting with flavor, these delicious and healthy canapés are sure to be a hit at any gathering!

Slow cooker ground turkey tacos with mushrooms, tomato paste, white wine, and pickling spices, topped with a homemade yogurt cream sauce with nutmeg.

Japanese-style simmered eggplant with a fresh ginger soy sauce. Silky, tender oriental eggplant served cold, warm, or at room temperature as a simple, clean side dish.

Always loved manicotti stuffed with seasoned ground beef, mozzarella, and a soft bread filling, then slow-baked in a from-scratch tomato-mushroom sauce. The Italian-American Sunday-dinner classic that needs no pre-cooking of the shells.

Making pot stickers are pretty much as same as making dumplings, the only thing different is how to cook them. Instead of boiling in the water, we fry them in a nonstick skillet with a bit oil, which really develops a layer of golden, brown and crispy bottoms with great texture. Serve these yummy pot stickers with a mixture of rice vinegar, a little bit soy sauce, a dash of sesame oil and splash of hot pepper oil.

This easy crescent roll vegetable pizza is a favorite go-to for potlucks, showers, or wherever there's a hungry crowd. Use leftover veggies or your lastest garden harvest for toppings.